Unbeknownst to myself, it seems I'm just a bit partial to a cookie bar. I only recently discovered this when I came across this little gem, flagged it and then realized how many cookie bar recipes I've collected on this blog. Whatever. One can never have too many cookie bar options.
And this one has several qualities that make it a bit of a stand-out. Firstly, and certainly not most importantly, there are the oats which give them a little nutritious kick. Then there's the no-bake part which means no oven heat when summer sets in, and of course they're super easy to make which is always a plus. Then there's chocolate. Big plus there. But not just chocolate, no...there's chocolate AND peanut butter. 'Nuff sed, huh?
Of course, if I'm being honest, I must also mention the copious amounts of butter that go into the making of our delicious little cookie bar, but for some reason that had absolutely no effect on my eagerness to get these made. Butter and I are sort of making up after years of quarreling. I've become a lot less judgmental and more appreciative, so we're getting along much better these days.
And in case you and butter are on good terms, here's the recipe...
No-Bake Chocolate Oat Bars
Makes 16-20 Oat Bars
Recipe courtesy of TipHero
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.