Baseball Bars Recipe -
Baseball Bars Recipe

Baseball Bars

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"These bars are very rich and sweet. They make a wonderful treat."

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Ingredients Edit and Save

Original recipe makes 16 -20 bars Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.
  2. In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
  5. Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2003

I used the 9 X 13 once i saw how much oatmeal you put in them. So use that size! Other than that these are the best bar cookies i've ever had, it got a girl to like me! yeah!

Most Helpful Critical Review
May 15, 2003

I thought these bars were too thick made in a 9 inch square pan. If I made them again, I would use a 9 x 13 inch pan.


21 Ratings

May 16, 2003

This recipe is PERFECT and written just the way they are supposed to be baked in my opinion. I even doubled the recipe and baked them in a 15x10. In a 9x9 square they bake beautifully. Cookies are meant to be rich and decadent. I just don't see how any could complain about these divine treats! YUMMY!

Jan 07, 2003

The recipe says "9 inch baking pan" so I used a 9" square pan and I believe this should be 9x13 inch pan. There was too much chocolate topping, making it higher than the bars themselves and sickeningly sweet. We didn't care for them much.

Aug 16, 2007

I made this twice with different results. The first time, I followed the recipe exactly. The oatmeal crust was brick-hard and the chocolate kept separating from the crust when I was trying to chisel it out of the pan. On the 2nd attempt, I made several changes: I halved the recipe and put it in an 8x8 pan. I turned the oven down to 350 and only baked the oatmeal crust for 5 minutes. I also used 3 parts chocolate chips and 1 part butterscotch chips because I thought it was too sweet with the 50/50 mix. Lastly, I used Crisco to grease the pan instead of baking spray. The 2nd batch was much improved over the first!

Mar 15, 2008

13 x 9 2c choc chips and 1 c butterscotch still very rich, would reduce again

Jan 07, 2003

Yes, it should be a 9x13 pan! I think next time, I'll stay with the 8" square (who has ever heard of a 9" square??) and leave the oatmeal mixture at the same proporation. However, I'd reduce the chocolate topping to half. They are yummy! The 8" square could feed 100 people! They are rich like fudge...a small piece goes a long way.

May 25, 2008

quite a nice treat!


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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