Ingredients
Scale
- 1 cup (226g) butter, cubed
- 1/2 cup (100g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 3 cups (255g) quick-cooking oats
- 1 cup (170g) chocolate chips
- 1/2 cup (125g) creamy peanut butter
Instructions
- Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily later.
- In a medium saucepan, melt the butter and light brown sugar over medium heat, stirring until smooth. Remove the pan from the heat and stir in the vanilla extract.
- Add the quick-cooking oats and return the pan to the heat. Cook for about 3 minutes, stirring constantly.
- Press half of the oat mixture firmly into the bottom of the prepared pan. Let it cool slightly while preparing the filling.
- Melt the chocolate chips and peanut butter together, stirring until completely smooth. Spread the chocolate peanut butter mixture evenly over the oat layer.
- Crumble the remaining oat mixture evenly over the chocolate filling.
- Refrigerate for 2–3 hours, or until completely set. Use the parchment overhang to lift the bars from the pan, then slice and serve.
Notes
- Use quick-cooking oats rather than old-fashioned rolled oats for the best texture. Quick-cooking oats soften more easily and help the bars hold together.
- Either creamy or crunchy peanut butter can be used, depending on your preferred texture.
- Leave parchment paper overhanging the sides of the pan to make removing the chilled bars easier.
- Refrigerate for 2–3 hours, or until the bars are completely set, before slicing.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American