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Chewy Peanut Butter Chocolate Oat Bars

These no-bake bars are made by melting peanut butter and butter together, then mixing with oats, honey, vanilla, and chocolate chips to create a sticky, chewy dough. Baked briefly until golden, they develop a dense, fudgy texture with pockets of melted chocolate, perfect for nostalgic snacking and on-the-go treats.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup natural peanut butter runny, creamy
  • 2 tablespoons unsalted butter melted
  • 1 1/2 cups old-fashioned oats for chewiness
  • 1/4 cup honey natural sweetness
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips preferably good quality
  • a pinch salt

Equipment

  • 9x9 inch baking pan
  • Silicone spatula
  • Microwave or stovetop
  • Parchment paper
  • Measuring cups and spoons

Method
 

  1. Line your baking pan with parchment paper, leaving overhang for easy removal.
  2. In a microwave-safe bowl, melt the peanut butter and butter together in 1-2 minutes, stirring until smooth and fragrant with a warm, nutty aroma.
  3. Pour the melted mixture into a large bowl with oats and a pinch of salt, then stir vigorously until everything is evenly coated and the mixture feels thick and sticky.
  4. Add the honey and vanilla extract to the bowl, then fold everything together until the mixture becomes glossy and fragrant.
  5. Fold in the chocolate chips evenly, making sure they're distributed throughout the mixture, and watch for the aroma of melted chocolate filling the air.
  6. Transfer the mixture into your prepared pan, then press it down firmly with the back of a spatula or your fingers, smoothing the surface until it’s even and compact.
  7. Bake the bars at 175°C (350°F) for about 15-20 minutes, until the edges turn golden and toasted oats smell wafts up.
  8. Remove from the oven and let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
  9. Once fully cooled, cut into squares or rectangles, depending on your preference, and enjoy the chewy, fudgy texture with pockets of melted chocolate.

Notes

For a dairy-free version, swap butter for coconut oil and use dairy-free chocolate chips. These bars store well in an airtight container in the fridge for up to a week or can be frozen for longer freshness. For extra flavor, toss in chopped nuts or dried fruit before pressing into the pan.