I baked about 100 dozen cookies for the holidays and these were everyone’s favorite!! These bars can be frozen, just thaw 10 minutes before serving.
As my daughter and I were making these, she thought that they would look so plain – so we decided to reserve some of the chocolate/peanut butter mixture. We put it in a ziploc bag. Then we cut a small hole in the ziploc and drizzled the chocoalte/peanut butter mixture over the oatmeal layer. Nice presentation!
What a great dessert! Took me only 15 minutes, start to finish. Very rich – a small bar goes a long way! The second time I made these, I followed some others’ advice and increased the peanut butter to 3/4 cup (liked that change!), and decreased the butter to 1/2 cup. I didn’t like the change to the butter – made the top too crumbly. I think next time I’ll try 3/4 cup butter. Thanks for the recipe!
I took the advice of the former reviews and used a little less butter. I think that the longer you cook them in the pot the less greasy it will appear. I substituted 1/2 a cup of ground flax seed for the oatmeal to give it a more nutty nutritious flavour and substituted the peanut butter with butterscotch chips as there is always a risk of peanut allergies when serving to the public. Personally I would have preferred the peanut butter, but to be on the safe side. . . Nice and simple!
After MANY years of baking w/chocolate and peanut butter…WHY DID IT TAKE ME SOOO LONG TO FIND THIS RECIPE?? Absolutely Awesome! I doubled it an put it in a 9 X 13″ pan, also used margarine, reduced by 1/2 cup on a double batch. YUMMMMM!
These reminded my husband of a cookie his late mom used to make him. He was SO happy that we found a similar recipe. These are his new favorite 🙂 In order to keep the oats from falling off, I cooked them much longer than the recipe calls for and I added a bit of milk. When the oats were nice and soft, I pressed the first half into the pan firmly, then after I added the chocolate I lightly pressed the oatmeal that goes on top into the chocolate. I had very minimal crumbling. Great quick recipe!
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long.