1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter
Spray an 8-inch baking dish. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Boil for 1 minute. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into baking dish. Spread out pressing down. Reserve the other half for second layer.
Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.
Inspired by: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/
Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.
Inspired by: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/
