Description
These no-bake chocolate oatmeal cookie bars are a delicious and easy treat combining the rich flavors of cocoa and peanut butter with wholesome rolled oats. No oven is necessary—just simple mixing, pressing, and chilling for a perfect snack or dessert that’s ready in just over an hour.
Ingredients
Scale
Base and Mix
- 2 cups old-fashioned rolled oats
- 1 cup smooth peanut butter (or almond butter)
- 1/2 cup honey or maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Topping
- 1/2 cup semisweet or milk chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon peanut butter (optional)
Instructions
- Prepare the Base: In a medium saucepan, combine peanut butter, honey or maple syrup, cocoa powder, and salt. Heat gently over low to medium heat until the mixture is smooth and well combined.
- Add Vanilla and Oats: Remove the saucepan from heat, stir in the vanilla extract, then fold in the rolled oats until all oats are fully coated with the chocolate mixture.
- Press into a Pan: Transfer the oat mixture into a lined or greased square baking pan. Press the mixture firmly and evenly into the pan to form a compact base layer.
- Make the Chocolate Topping: In a small saucepan over low heat, melt the chocolate chips with the butter and optional peanut butter, stirring continuously until smooth and glossy.
- Spread the Topping: Pour the melted chocolate mixture evenly over the oat base and spread with a spatula to cover completely.
- Chill and Set: Place the pan in the refrigerator for at least 1 hour, or until the bars are firm and the topping is set.
- Cut and Serve: Once chilled, remove from the refrigerator, cut into 16 bars, and serve. Store leftovers refrigerated in an airtight container.
Notes
- Use almond butter instead of peanut butter for a different flavor or to accommodate peanut allergies.
- Maple syrup is a great vegan alternative to honey.
- Ensure the mixture is pressed firmly into the pan to help the bars hold together well.
- For a firmer topping, add a little more butter to the chocolate melt.
- Store bars refrigerated for up to one week or freeze for longer storage.
