InstructionsPrepare the panLine an 8×8 inch (20×20 cm) square baking dish with parchment paper or foil, leaving an overhang for easy removal.Make the oat mixtureIn a medium saucepan, melt butter and brown sugar over medium heat.Stir in vanilla and salt.Add the oats and cook for about 4–5 minutes, stirring often, until the oats are well coated and slightly toasted.Remove from heat.Layer the basePress about ⅔ of the oat mixture into the bottom of the prepared pan.Reserve the remaining ⅓ for topping.Make the chocolate fillingIn a small saucepan (or microwave-safe bowl), melt together chocolate chips and peanut butter, stirring until smooth.Pour the chocolate mixture over the oat layer and spread evenly.Add the top layerCrumble the remaining oat mixture over the chocolate layer and gently press it down.ChillRefrigerate for 2–3 hours (or freeze for 45 minutes) until firm.Cut and serveLift the bars out using the parchment overhang.Cut into squares or rectangles.StorageStore in an airtight container in the fridge for up to 1 week.Or freeze for up to 3 months — they taste great straight from the freezer!Optional VariationsAdd chopped nuts, shredded coconut, or dried fruit to the oat mixture.Use almond butter, cashew butter, or Nutella instead of peanut butter.Sprinkle flaky sea salt on top for a sweet–salty finish.
No-Bake Chocolate Oat Bars Recipe
