Description
Chocolate peanut butter no-bake cookie bars deliver a dreamy fusion of rich cocoa and creamy peanut butter. Quick and simple to prepare, these irresistible bars melt in your mouth, offering pure indulgence without turning on the oven.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (230g) quick oats
- 1 cup + 2 tablespoons (281g) natural peanut butter, room temperature
- 1 cup (210g) white granulated sugar
Wet Ingredients:
- 6 tablespoons (85g) plant-based butter (or regular butter)
- 6 tablespoons (75g) almond milk (or regular milk)
- ¾ teaspoon vanilla extract
- 1–2 teaspoons olive oil
Chocolate and Cocoa Ingredients:
- 3 tablespoons (15g) Dutched cocoa powder
- ¾ cup (135g) semi-sweet chocolate chips (dairy-free if needed)
- 2 tablespoons natural peanut butter, room temperature
Instructions
- Line an 8 x 8 inches (20 x 20 centimeters) baking pan with parchment paper, allowing excess paper to hang over the edges for effortless removal. Lightly coat the parchment with non-stick cooking spray.
- In a medium saucepan, combine granulated sugar, unsalted butter, unsweetened cocoa powder, and whole milk. Heat over medium temperature, stirring continuously until the mixture becomes smooth and fully integrated. Avoid letting the mixture reach a boiling point.
- Remove the saucepan from heat source and thoroughly blend in creamy peanut butter and pure vanilla extract until the mixture achieves a uniform consistency.
- Gradually fold rolled oats into the liquid mixture, ensuring each oat is completely coated and distributed evenly.
- Transfer the mixture into the prepared pan, using a spatula or the back of a spoon to press the contents firmly and create an even layer across the surface.
- Refrigerate the base for approximately 10 minutes to help it set slightly and become more compact.
- In a microwave-safe bowl, melt semi-sweet chocolate chips with a small amount of olive oil. Heat in 15-second intervals, stirring between each burst until the chocolate becomes completely smooth and glossy.
- Remove the chilled base from the refrigerator and gently press down once more to ensure a compact surface.
- Pour the melted chocolate evenly over the oat base, spreading it to cover the entire surface using an offset spatula.
- Drop small dollops of additional peanut butter across the chocolate layer, then use a toothpick or knife to create decorative swirl patterns.
- Return the pan to the refrigerator and chill for a minimum of 2 hours, allowing the bars to set completely.
- Before serving, remove the pan from the refrigerator and let it rest at room temperature for 10 minutes to slightly soften.
- Using a sharp knife that has been heated under hot water and thoroughly dried, cut the bars into clean, precise squares.
- Serve immediately or store in an airtight container, placing parchment paper between layers to prevent sticking. Bars can be refrigerated for up to one week.
Notes
- Prep the pan carefully with non-stick spray and parchment paper for effortless bar removal and clean cutting.
- Create a smooth chocolate base by heating ingredients slowly, avoiding boiling to maintain perfect texture and prevent burning.
- Mix peanut butter thoroughly into the warm mixture to ensure even distribution and rich, creamy flavor throughout the bars.
- Chill the base before adding chocolate topping to help layers set quickly and prevent mixing of layers.
- Melt chocolate chips gently using short microwave bursts to prevent scorching, adding a touch of olive oil for glossy finish.
- Store bars in an airtight container with parchment between layers to maintain freshness and prevent sticking for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 281 kcal
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg