Best-Ever No Bake Chocolate Oatmeal Bars – The only thing easier than making these No Bake Chocolate Oatmeal Bars is eating them….
Servings: 16-20
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
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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.)
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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.
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Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
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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.
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To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
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Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
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Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
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Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
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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.
Source: sugarapron.com
This is a perfect treat. Perfect for family dinners and parties. Thanks for this!
Yum, sounds delish and with the temps being so hot this summer, I like that there’s no baking to heat up the house. Thanks for sharing the recipe.
Has anyone tried reducing the amount of butter? I made these and found them to be very buttery and thought reducing the butter would also reduce the calories
What could you use instead of peanut butter?
Almond, cashew, biscoff
Next time I am going to reduce butter to 3/4 cup. Has anyone tried quick oats (as with some other no bake recipes)?
Yes! I thought that was what it called for. I also use less butter. They don’t last very long at our house! Yum!
It tastes devine. Thank you!
Wondering if there is something I can use to substitute peanut butter as my grandson as a severe allergy to peanuts and nuts. Thank you
My daughter has nut allergies and I use WOW Butter when I make this and any other recipe that calls for peanut butter and they all turn out great.
Is there any possible way to make these with something other than peanut butter?
I need a paper to write it down!
Has anyone used coconut sugar, replacing the brown sugar? Or using coconut oil instead of butter? I was thinking 1/2 coconut oil 1/2 butter. Thanks
Has anyone tried it with dried cranberries and raisins maybe on the healthy side even though I love my chocolate lol.
😋 These sound yummy; I hope to make these soon. … … However, from experience, I know about the “no bake’s too soft or too dry/crumbly textures” issues. — In step 9 of this recipe’s directions, you make a note of this along with the cause being due to boiling the sugar mixture for too little or to much time. Even though you shared the cause of the problem, you didn’t provide any information about HOW TO BOIL FOR THE CORRECT AMOUNT OF TIME. {Also, there is no direct mention of ‘boiling’ in the actual directions.}
Yes!! Pondering the same thing here. 🙂 I’m going to follow a no bake cookie recipe for that part.
Did you find the answer to this?
Several of us obviously need some guidance on the cooking part. Since everything is so high we don’t want to have to throw them out. Please provide more info
I used 3/4 cup of butter because 1 cup seemed excessive, and I used Quick Oats. It tasted delicious. I froze it for about 2 hours before transferring it to the fridge and it solidified just fine. Super tasty, my kids and I loved it! Will be making this again.