No Bake Chocolate Oatmeal Bars
Healthy recipes offer you No Bake Chocolate Oatmeal Bars, we hope you like it
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Servings: 9
Ingredients
- 1 CUP BUTTER
- 1/2 CUP BROWN SUGAR PACKED
- 1 TEASPOON VANILLA EXTRACT
- 3 CUPS ROLLED OATS
- 1 CUP SEMISWEET OR DARK CHOCOLATE CHIPS
- 1/2 CUP PEANUT BUTTER
Instructions
- LINE AN 8-INCH OR 9-INCH SQUARE BAKING DISH WITH PARCHMENT PAPER AND SET ASIDE. OVERHANGS THE EDGES OF THE FOIL TO LIFT THE BARS EASIER FROM THE BAKING DISH. (YOU CAN USE A 9×13-INCH IF YOU WANT THINNER BARS.)
- MELT BUTTER AND BROWN SUGAR IN LARGE SAUCEPAN OVER MEDIUM HEAT, UNTIL THE BUTTER HAS MELTED AND THE SUGAR HAS DISSOLVED. STIR IN VANILLA. MIX IN THE OATS.
- COOK OVER LOW HEAT 3 TO 4 MINUTES, OR UNTIL INGREDIENTS ARE WELL BLENDED.
- POUR HALF OF THE OAT MIXTURE INTO THE PREPARED BAKING DISH. SPREAD OUT THE MIXTURE EVENLY, PRESSING DOWN. RESERVE THE OTHER HALF FOR SECOND LAYER.
- TO MAKE THE FILLING, MELT THE PEANUT BUTTER AND CHOCOLATE CHIPS TOGETHER IN A SMALL MICROWAVE-SAFE BOWL AND STIR UNTIL IT’S SMOOTH.
- POUR THE CHOCOLATE MIXTURE OVER THE CRUST IN THE PAN, RESERVING ABOUT 1/4 CUP FOR DRIZZLING AND SPREAD EVENLY.
- POUR THE REMAINING OAT MIXTURE OVER THE CHOCOLATE LAYER, PRESSING IN GENTLY AND DRIZZLE WITH THE REMAINING CHOCOLATE MIXTURE.
- REFRIGERATE 2 TO 3 HOURS OR OVERNIGHT. BRING TO ROOM TEMPERATURE BEFORE CUTTING INTO BARS.
- NOTE: LIKE ANY NO-BAKE COOKIE, THE FINAL TEXTURE OF THESE REALLY DEPENDS ON HOW LONG YOU BOIL THE SUGAR MIXTURE. IF IT DOESN’T BOIL LONG ENOUGH, THE COOKIE/BARS MIXTURE WILL BE TOO SOFT, IF YOU BOIL TOO LONG, THEY COULD TURN OUT DRY AND CRUMBLY.