No-bake chocolate peanut butter oat bars are the perfect easy, no-bake treat! A smooth layer of chocolate and peanut butter sandwiched between layers of sweet, chewy oatmeal.
I could’ve come up with a more concise name for these no-bake chocolate peanut butter oat bars. I could’ve. But when you combine so many of life’s most delicious ingredients into one treat AND it’s so simple to whip up that you don’t even have to turn your oven on? You really just have to call it what it is. Honestly, the more concise thing to call it would’ve been: Bliss bars. Bites of heaven. THE DREAMIEST TREAT EVER. You get it.
Okay, so simply by reading the title of this post you know what you’re getting: a (delicious, perfect, wonderful) no-bake bar made with chocolate, peanut butter and oats. But what you don’t know (yet), is that these are also made with a few other choice ingredients that make them even more delicious: coconut oil and coconut sugar. Not only does the addition of these ingredients make these no-bake bars a tad healthier, but they also add a certain depth, a little “oomph” if you will, to the flavor of these treats. I personally am all over it. BUT if coconut oil and coconut sugar aren’t your vibe (or aren’t in your pantry), you can just as easily make these with butter and a little extra brown sugar and they turn equally delicious.
Truth be told, I’m a sucker for a healthy-ish treat. You get the satisfaction of biting into something delicious and little bit naughty, but you don’t feel that guilty about it. Also, if they’re healthy-ish, then these can double as dessert OR a snack. In fact, part of my inspiration for these no-bake bars was to kick off the “back to school” season with a little after school treat for the kiddos. So for any children whose caregivers are reading this and plan to make these delish no-bake chocolate peanut butter oat bars: you’re welcome. You’re very, very welcome.
Normally, at this point I would tell you to preheat your oven. BUT DON’T! No oven required here, folks. Just simple, delicious goodness.
What you’ll need to make these bars:
Old-fashioned rolled oats: Old-fashioned rolled oats give the perfect amount of structure and chewiness to these bars. Do not use quick or steel-cut oats.
Kosher salt: To give balance out all the sweetness.
Ground cinnamon: A touch of warm spice makes these extra delicious.
Coconut oil: Coconut oil helps the oats and sugar combine into a chewy, granola bar-like layer. The coconut oil also adds a subtle, sweet flavor that I love. If you don’t have coconut oil, you can use the same amount of unsalted butter instead.
Coconut sugar: Used to sweeten the oats and complement the subtle flavor of the coconut oil. If you don’t have coconut sugar, you can replace with more brown sugar (see recipe notes).
Brown sugar: A little bit of brown sugar adds extra decadence and depth of flavor.
Vanilla: For added flavor.
Creamy peanut butter: Peanut butter is melted together with chocolate to create that center layer of silky smooth heaven. I used JIF creamy peanut butter for these bars. Be sure to use regular peanut butter here; not the natural or organic kind that requires stirring.
Chocolate chips: Again, an integral part to that dreamy chocolate peanut butter layer. I used semisweet chocolate chips, but dark chocolate would be delicious too!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What can I use instead of coconut oil? You can easily swap out the coconut oil in this recipe for the same amount of unsalted butter.
What can I use instead of coconut sugar? The coconut sugar can be replaced with brown sugar. The recipe already calls for some brown sugar, so if you don’t use coconut sugar you’ll just need to use additional brown sugar. See my recipe notes for instructions.
What kind of peanut butter should I use? Just use regular creamy peanut butter- nothing fancy here! I used JIF. Don’t use the natural or organic peanut butter that requires stirring as this will be too oily.
Is there an alternative to melting the chocolate and peanut butter in the microwave? Yes! You don’t have to use the microwave here. You can also combine the chocolate chips and peanut butter over a double boiler or a heatproof bowl set over 1-2” of gently simmering water (be sure that the water isn’t touching the bowl with your ingredients so that you don’t burn your chocolate). Heat, stirring constantly, until fully melted and smooth.
How do I store these? Keep these stored in an airtight container in the fridge to prevent the chocolate/ peanut butter layer from melting.
Print
No-Bake Chocolate Peanut Butter Oat Bars
- Prep Time: 15 minutes
- Cook Time: Chill time: 2 to 3 hours
- Total Time: 2 hours, 15 minutes
- Yield: 9 large or 16 small bars 1x
- Category: Bars
- Method: Baking
- Cuisine: Dessert, Snack
Description
No-bake chocolate peanut butter oat bars are the perfect easy, no-bake treat! A smooth layer of chocolate and peanut butter sandwiched between layers of sweet, chewy oatmeal.
Ingredients
- 240 gm (3 cups, spoon and leveled) old-fashioned rolled oats
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 168 gm (3/4 cup) coconut oil*
- 50 gm (1/4 cup) coconut sugar**
- 60 gm (1/4 cup, firmly packed) light brown sugar
- 1 teaspoon vanilla extract
- 132 gm (1/2 cup) creamy peanut butter (not natural or organic)
- 220 gm (1 cup) semisweet or dark chocolate chips
Instructions
- Line an 8×8″ baking pan with parchment paper, allowing excess parchment paper to hang over the sides.
- In a large bowl, combine the oats, kosher salt, and ground cinnamon. Set aside.
- In a medium saucepan, melt the coconut oil over medium-low heat. Add the coconut sugar and brown sugar and stir to combine. Add the oats mixture to the saucepan, stirring to coat the oats in the coconut oil/sugar. Continue to cook the oats over medium-low heat for 5 minutes, stirring frequently, until the oats have softened a bit but still maintain their structure. Remove from the heat and stir in the vanilla extract. Set aside to cool slightly while you prepare the peanut butter/ chocolate filling.
- Combine the peanut butter and chocolate chips in a medium microwave-safe bowl. Microwave on high power for two 30-second intervals, stirring after each interval to prevent burning the chocolate. If the mixture hasn’t fully melted at this point, begin microwaving at 10-second intervals, stirring after each interval, until fully melted and homogenous.
- Firmly press a little more than 1/2 of the oat mixture into the bottom of the prepared pan. Pour the melted chocolate mixture over the oats and smooth into an even layer, making sure to reserve a few tablespoons for drizzling. Spread the remaining oats over the chocolate layer, pressing gently to adhere. Drizzle with the remaining chocolate.
- Chill in the fridge for 2 to 3 hours, uncovered, until the chocolate has fully set. Remove from the pan using the parchment paper before cutting into squares. Store bars in the fridge for up to 1 week.
Notes
*Coconut oil substitute: Can replace coconut oil with 168 gm (3/4 cup) unsalted butter
**Coconut sugar substitute: If you don’t have coconut sugar, you can use all light brown sugar in this recipe. Use 120 gm (1/2 cup, firmly packed) light brown sugar.
Storage: Store bars in an airtight container in the fridge for up to 1 week.
