Chewy Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops

These Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops are a joyful riff on a cookie and a bar all at once. They come together in one bowl with pantry-friendly ingredients and bake into glossy, crackled tops that look as good as they taste. This recipe is perfect for a quick dessert, an afternoon pick-me-up, or a portable snack to share with friends. If you love peanut butter treats, you might also enjoy baked peanut butter jelly chicken wings for a savory twist on the classic pairing.

 Why Choose This Recipe

This recipe is a winner when you want something comforting that does not demand hours in the kitchen. It uses creamy natural peanut butter and Greek yogurt for a rich but balanced batter that stays moist without too much added fat. Oat flour keeps the bars wholesome and gives them a gentle chew while baking powder helps create those pretty crackled tops. Honey or maple syrup sweetens naturally, so you can skip refined sugar if you prefer. With only a handful of ingredients and one mixing bowl, cleanup is quick and the payoff is delightfully high. It also doubles as a great base for swapping mix ins like nuts or dried fruit.

 Flavor & Texture

Expect a nutty peanut butter front note with a tangy undercurrent from the Greek yogurt that keeps the flavor lively. The oat flour creates tender, slightly chewy bars, and the baking powder lifts the batter into a crackled crown as it bakes. Chocolate chips add pockets of melty sweetness that contrast the more subtle honey or maple syrup. The finished bars are soft inside with just enough structure to slice cleanly once cooled. Serve warm for gooey chocolate, or chilled for a firmer bite that travels well.

 Ingredients

• 1/2 cup creamy natural peanut butter
• 1/2 cup Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 cup chocolate chips

 Step by Step Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, whisk together peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla until smooth.
3. Add oat flour and baking powder, stirring until fully combined.
4. Fold in chocolate chips.
5. Spread the batter evenly into the prepared baking dish.
6. Bake for 20–25 minutes, until the tops are golden and crackled.
7. Cool completely in the pan before slicing into bars.

 Tips & Tricks for Success

Measure the oat flour by spooning it into the cup and leveling for the best texture. If your peanut butter separates, stir it well so the oils are reincorporated before measuring. For extra crackle, gently tap the filled pan on the counter before baking to remove air bubbles. If you prefer chunkier texture, swap half the chocolate chips for chopped roasted peanuts. Bake until the edge is set and the center still looks slightly soft; it will finish firming as it cools.

Storage & Make Ahead Tips

Store cooled bars in an airtight container at room temperature for up to three days. For longer life, refrigerate and enjoy within a week for firmer slices. You can also freeze individual bars wrapped tightly for up to two months, then thaw in the fridge or at room temperature. Prepare the batter a day ahead and keep it covered in the bowl, then bake fresh when ready.

Personal Closing Thought

These bars feel like a cozy, no-fuss treat that still looks special enough for guests. They are one of those recipes you’ll make again and again because they are simple, forgiving, and reliably delicious. I hope they become a staple in your snack rotation.

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