All Bars Recipe
Make All Bars Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base / Crust
Filling (All-Purpose — choose one or mix)
Optional Toppings / Mix-ins
Method
Base / Crust
- 1
Prepare pan
Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides for easy removal; lightly grease parchment.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt until evenly combined.
- 3
- 4
Par-bake base
Bake the pressed base in the preheated oven for 12–14 minutes, until it is lightly golden at the edges and set. Remove from oven and allow to cool slightly while you prepare the filling.
Filling (All-Purpose — choose one or mix)
- 5
Make peanut butter-honey filling
In a small bowl, stir together the creamy peanut butter, honey (or maple syrup), and vanilla extract until smooth and pourable. If too thick, warm briefly in the microwave (10–15 seconds) and stir again.
- 6
Assemble filling
Spread the peanut butter-honey mixture evenly over the warm par-baked crust using a spatula, leaving a small border at the edge. Scatter the mini chocolate chips, dried cranberries, and chopped toasted nuts evenly on top of the peanut butter layer.
Topping & Bake
- 7
Add crumb topping
Evenly sprinkle the reserved crumb mixture over the filling layer, pressing lightly so the crumbs adhere but still leave texture. Sprinkle shredded coconut if using.
- 8
Final bake
Return the pan to the oven and bake for an additional 10–12 minutes, until the topping is golden and the filling looks set. Be careful not to overbake—the bars will firm up as they cool.
Finishing
- 9
Chocolate drizzle (optional)
If using, melt the chopped dark chocolate in a heatproof bowl over simmering water (double-boiler) or in 20-second microwave bursts, stirring until smooth. Drizzle over the warm bars with a spoon or pipe, then sprinkle with sea salt flakes.
- 10
Cool and slice
Allow the bars to cool in the pan on a wire rack for at least 30–45 minutes so they firm up. Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 12 bars (3x4) or 9 larger bars (3x3). Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.