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

Scale

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

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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.