CHEWY CHOCOLATE PEANUT BUTTER OAT BARS
- Prep Time8 min
- Cook Time2 hr
- Total Time2 hr 8 min
- 1 1/4 cup The Toasted Oat Macadamia Chunk Soft Granola
- 1 tsp. pure vanilla extract
- 1 3/4 cups quick gluten-free oats
- 3/4 cup coconut oil or butter
- 1/2 cup packed light brown sugar (or coconut sugar)
- 1/4 tsp. salt
- 1 cup semisweet or dark chocolate baking chips (or dairy-free chips)
- 1 cup creamy peanut butter
Line an 8-inch by 8-inch square baking dish with parchment paper & set aside.
Melt chocolate chips & peanut butter in the microwave or on the stove in a small pot. To melt in microwave, heat in 30 second intervals & mix in between until chocolate is completely melted & smooth. To melt on the stove, add chocolate & peanut butter to a pot and set to a low-medium heat. Stir frequently until melted. Set aside.
Melt butter or coconut oil in a saucepan over medium heat. Stir in brown sugar & salt, stirring until sugar is dissolved.
Add vanilla & mix until combined. Turn heat to low & add The Toasted Oat Macadamia Chunk Soft Granola & oats. Cook on low for about 2 minutes, stirring frequently until ingredients are well combined.
Pour about half of the oat mixture into the bottom of the pan lined with parchment paper. Press down using a greased spatula.
Pour the chocolate-peanut butter mixture over the oats slowly until it covers the layer entirely. Reserve about 3 tbsp. of the mixture to drizzle on top!
Gently pour the remaining oat mixture on top of the chocolate layer until it is covered. Drizzle the top with your remaining chocolate mixture.
Cover & refrigerate for at least 2 hours or overnight until chocolate is set. Cut bars into rectangle or squares & store in an airtight container in the refrigerator for up to 1 week.