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Peanut Butter Polka Dot Bars Recipe


51 minutes
Skill Level
24-26 bars

Perfect for a crowd, rolled oats add a grainy texture to these peanutty bars topped with everyone's favourite - REESE’S PIECES Minis!

Ingredients & Directions

Prep Time
26 minutes
Bake Time
25 minutes


  • 1 1/4 cups
    butter or margarine, divided (300 mL)
  • 3/4 cup
    creamy peanut butter (175 mL)
  • 2 cups
    packed light brown sugar (500 mL)
  • 2
  • 2 1/2 tsps
    vanilla extract, divided (12 mL)
  • 2 1/2 cups
    quick-cooking rolled oats (625 mL)
  • 2 1/2 cups
    all-purpose flour (625 mL)
  • 1/2 tsp
    salt (2 mL)
  • 2/3 cup
    HERSHEY'S Cocoa (150 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1 can
    sweetened condensed milk (not evaporated milk) (398 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
wire rack Wire Rack

Heat oven to 350°F (180°C). Beat 3/4 cup (175 mL) butter, peanut butter and brown sugar until well blended. Add eggs and 1 tsp (5 mL) vanilla; beat thoroughly.


Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick.) Remove 2 cups (500 mL) dough; set aside. Press remaining dough onto bottom of 13x9x2-inch (33x23x5-cm) baking pan.


Prepare Chocolate Filling: melt remaining 1/2 cup (1 stick) (125 mL) butter or margarine in saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in remaining 1-1/2 tsp (7 mL) vanilla extract. Spread filling evenly over dough. Crumble reserved dough evenly over filling. Sprinkle candy pieces evenly over filling.


Bake 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars.