No Bake Chocolate Oatmeal Bars Sugar Apron
Prep: 15 minutes Chill: 2 hours
Ingredients
1 cup butter
½ cup brown sugar, packed
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet or dark chocolate chips
½ cup peanut butter
Instructions:
1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside.
Overhangs the edges of the parchment paper to lift the bars easier from the baking dish.
You can use a 9x13-inch if you want thinner bars.
2. 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 for 3 to 4
minutes, or until ingredients are well blended.
3. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly
pressing down. Reserve the other half for the second layer.
4. To make the filling, melt the peanut butter and chocolate chips together in a small
microwave-safe bowl (15 second increments, stir each time) and stir until it's smooth.
Reserve 1/4 cup of chocolate mixture, set aside. Pour remaining chocolate mixture over
the crust in the pan. Spread evenly.
5. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the
remaining chocolate mixture.
6. Refrigerate 2 to 3 hours, or overnight. Bring to room temperature before cutting into bars.
7. 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 turns out dry and crumbly.
1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside.
Overhangs the edges of the parchment paper to lift the bars easier from the baking dish.
You can use a 9x13-inch if you want thinner bars.
2. 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 for 3 to 4
minutes, or until ingredients are well blended.
3. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly
pressing down. Reserve the other half for the second layer.
4. To make the filling, melt the peanut butter and chocolate chips together in a small
microwave-safe bowl (15 second increments, stir each time) and stir until it's smooth.
Reserve 1/4 cup of chocolate mixture, set aside. Pour remaining chocolate mixture over
the crust in the pan. Spread evenly.
5. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the
remaining chocolate mixture.
6. Refrigerate 2 to 3 hours, or overnight. Bring to room temperature before cutting into bars.
7. 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 turns out dry and crumbly.
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