Chocolate & Peanut Butter Oatmeal Bars
Adapted from Martha Stewart this sweet brownie type bar recipe requires no baking. Make sure each layer is hardened before proceeding with the next.
Vegetable oil cooking spray (check label for allergens)
1 ½ cups old-fashioned gluten-free certified oats (Check label for allergens)
1 ¼ cups confectioners’ sugar
About 2 cups (about two 4.6 ounce boxes) chocolate wafer cookies (such as Glutino), ground fine (Check label for allergens)
Pinch of salt
10 tablespoons butter, cut into small pieces
1 cup chunky peanut butter (Check label for allergens)
1 ¼ cup smooth peanut butter (Check label for allergens)
One 12-ounce bag of semisweet chocolate chips, melted (Check label for allergens)
3 ounces milk chocolate, melted (Check label for allergens)
Coat a 9” x 13” baking dish with cooking spray and then line with parchment paper, leaving at least a 2” overhang on each of the 13” sides.
In a large bowl combine the oats, sugar, ground wafers and the salt. Set aside.
In a saucepan, melt the butter then add a cup each of the chunky & the smooth peanut butter. Whisk well until thoroughly combined.
Next add the peanut butter mixture to the wafer / oatmeal mixture, stir until combined.
Transfer to the baking dish and press the mixture into an even layer. Refrigerate for 30 minutes.
Pour the melted semi-sweet chocolate over the chilled layer, and spread into a thin layer to cover the entire surface. Refrigerate again for about 20 minutes, or until hard.
Heat the remaining ¼ cup of smooth peanut butter in a small saucepan, until smooth and runny; then drizzle over the hard chocolate layer.
Next melt the 3-ounces of milk chocolate and drizzle over the peanut butter drizzles.
Refrigerate again for another 20 minutes to harden.
Use the parchment to lift out the block. Run a sharp knife under hot water and cut into 16 to 24 bars, wiping the knife between cuts, and running under hot water as needed.
Let bars stand at room temperature for about 10-15 minutes before serving.
Bars can be refrigerated for up to 1 week.
Serves 16-24.
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