No-Bake Chocolate Oat Bars

Chewy oats + a gooey chocolate center — holiday crowd pleasers that freeze beautifully.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup creamy peanut butter (or almond butter)
• ½ cup honey or light corn syrup (for stickiness)
• 4 tbsp (½ stick) unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt
• Chocolate layer: 1½ cups semisweet chocolate chips + 3 tbsp peanut butter (to melt together)
• Optional: 2 tbsp chopped nuts or shredded coconut for topping

Makes

About 16 bars (in an 8×8 pan)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving a small overhang to lift the bars out later.
2. In a medium bowl combine the oats, melted butter, honey and vanilla. Stir until evenly coated. Add the peanut butter and a pinch of salt and mix until combined — the mixture should be sticky and hold together when pressed.
3. Press about half of the oat mixture firmly into the bottom of the prepared pan to form an even base.
4. Make the chocolate layer: microwave the chocolate chips and peanut butter in 30-second bursts, stirring between bursts, until smooth (or melt in a double boiler). Pour the warm chocolate over the pressed oat base and spread evenly.
5. Drop spoonfuls of the remaining oat mixture over the chocolate (you don’t need perfect coverage). Gently press the top layer so it clings to the chocolate but leave some texture.
6. Optional: sprinkle with chopped nuts or coconut while the chocolate is still warm so they adhere.
7. Chill the pan in the fridge for at least 1–1½ hours (or put it in the freezer for 20–30 minutes) until the bars are firm.
8. Use the parchment overhang to lift the slab out. Place on a cutting board and slice into squares. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.