Ingredients
Equipment
Method
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang to lift the bars out later. Set aside.
- In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar until it dissolves, about 2 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract, quick cooking oats, and 1/2 cup of peanut butter until everything is well combined.
- Press this mixture firmly and evenly into the bottom of your prepared baking pan.
- In a separate microwave-safe bowl, combine the chocolate chips and the remaining 1/2 cup of peanut butter. Microwave in 30-second intervals, stirring well after each interval, until the mixture is smooth and fully melted.
- Pour the melted chocolate mixture over the oat base. Spread it evenly across the top.
- Place the pan in the refrigerator for at least 2 hours, or until the chocolate topping is completely set. Once firm, use the parchment paper overhang to lift the bars out of the pan. Cut into 32 squares.
Nutrition
Notes
If you need to make these bars gluten-free, make certain your oats are certified gluten-free. For storage, keep the bars in an airtight container in the refrigerator for up to one week, or freeze them for longer storage. Freezing them makes them a great grab-and-go freezer snack.