No Bake Chocolate Oatmeal Bars

No-bake Chocolate  Oatmeal Cookies and that i have a small amount of a special relationship. i really like however simple they're to form, and the way made the chocolate and peanut flavors is.

After such an excellent response from No Bake Chocolate Oatmeal Cookies, my brain started churning with different similar ideas. once I ran across these no-bake bars, I couldn’t believe I’d ne'er thought to undertake creating the cookies into bars.

Conclusion – I’m progressing to be hell for leather honest here and tell you that I nearly defeated the pan clean as i used to be expecting the bars to harden within the white goods. There area unit smart no-bake bars, then there area unit extremely wonderful no-bake bars that folks gush over and keep in mind for months to come back. These area unit most actually the latter. Take my word on that for currently, however one bite and you’ll become a believer.

Ingredients

• 1 cup butter
• 1/2 cup brown sugar packed
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 1 cup semisweet or dark chocolate chips
• 1/2 cup peanut butter

Instructions

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.)
2. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
3. Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.
5. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
6. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
7. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
8. Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
9. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.

Recipe From : Sugar Apron