I love a good no-bake recipe, and these bars looked delicious. Who doesn’t love oatmeal, peanut butter, and chocolate?
3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided (I only used 1 cup)
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar (I only used 1 cup)
½ cup milk
½ cup unsalted butter
½ teaspoon salt
1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside.
2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips (I added 1/2 cup), the peanut butter and vanilla extract; set aside.
3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes. Make sure it’s exactly two minutes. It will affect the texture of your bars.
4. Immediately pour the hot mixture over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.
5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.
My question is, how are you supposed to keep the chocolate chips from melting when you are adding a boiling hot liquid on top of them? The chocolate chips in the pin were definitely not melted. I have no idea how that’s possible. I don’t mind though. Just like the Peanut Butter Chocolate Chip Quinoa Cookies, I actually prefer the melted chocolate. They tasted good, so that’s really all that matters. I’m so glad I cut the sugar in half too. There’s no way you need two cups of sugar. That’s entirely too much.
Brown Eyed Baker