The perfect quick chocolate and peanut butter dessert recipe! These No-Bake Chocolate Peanut Butter Oatmeal Bars are super easy, have a only a few ingredients, and take no time at all to whip up.
These are pretty much my kids’ favorite treat. Or at least in the top three. The ingredients are a sure hit—oatmeal, brown sugar, butter, chocolate chips, and peanut butter. Throw in a little vanilla and salt and you’ve got a winner! I love how quick and easy they are, and the absolute hardest part is waiting for them to set up. (Although I have a little trick to speed it up if you need too…) But they’re worth the wait!
No Bake Chocolate Peanut Butter Oatmeal Bars
We made these the other night at 10pm–but hey, we didn’t need to get up early, and they were most definitely calling our name. By the next morning, they were gone! Everyone who has had these cookie bars absolutely loves them. Another huge plus is that they’re naturally gluten-free (you can also use gluten-free oats), so it’s a great one for my daughter. And if there is an allergy to peanut butter at your house, you can substitute almond or cashew butter.
They’re yummy anytime…whether at home, a party or BBQ, or when you need to bring a dessert. Not only are they kid-friendly, but everyone loves them. That big thick chocolate center? Totally irresistible.
Don’t forget these for holiday baking–they are perfection on any holiday or Christmas plate for friends and neighbors. Wrap them up to give as a gift, or cheer someone up.
Let’s make them!
No Bake Chocolate Peanut Butter Oatmeal Bars
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla
- dash salt
- 3 cups rolled oats
- 1 1/4 cups chocolate chips
- 3/4 cup peanut butter
Instructions
CHOCOLATE LAYER:
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In a glass or microwave safe bowl, melt the chocolate chips and peanut butter together in the microwave. Start with 60 seconds, stir, then continue with 10 second intervals until you can stir it smooth. Set aside.
OAT LAYER:
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Line an 8×8 or 9×9 baking dish with aluminum foil, letting the ends hang over the edges of the dish.
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In a large saucepan, melt the butter. Add the brown sugar and vanilla together, and stir until the sugar has dissolved. Mix in the oats. The mixture will be thick. Continue to cook for about 2-4 minutes, or until all the ingredients are well combined.
PUT IT TOGETHER:
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Spread about half of the oat mixture (maybe a tiny bit more) on the bottom of your baking dish, and use a wooden spoon or spatula to press it down. Pour the chocolate mixture over the top. Crumble the remaining oat mixture evenly on top of the chocolate. You can gently use a spoon to press the crumbles into the chocolate. (You can also save a bit of the chocolate to drizzle on the top–but if it's warm, or lots of little ones will be eating them, then I skip that step.)
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Chill for 2 hours in the refrigerator, then bring them to room temperature before cutting. If you're super impatient like I am, you can also pop them into the freezer for about 30-45 minutes, and then again, let them come to room temperature.
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