No Bake Chocolate Peanut Butter Oat Bars Food

NO BAKE CHOCOLATE PEANUT BUTTER OAT BARS

Steps:

• Line an 8"x8" pan with parchment paper and set aside.
• Add all wet ingredients to a medium-sized saucepan over medium heat and bring to a simmer. Once simmering, cook for 1 minute, scraping along the bottom of the pan to ensure mixture does not burn. Remove from heat and stir in dry ingredients.
• Add ⅔ of the PB Oat mixture to the parchment-lined 8"x8" pan and press in a single layer with your hands or a spatula. Move to the freezer to set while making filling and set aside remaining ⅓ of mixture to use later.
• Start on your filling - add chopped chocolate bar and coconut oil to a microwave safe bowl and cook in 30 second increments until melted (~90 seconds total).
• To a food processor, add 1 ¼ cup pitted medjool dates and process ~1 minute, or until dates form into a ball. Add your melted chocolate to the blended dates and process until smooth.
• Remove the 8"x8" pan from freezer and top with chocolate date filling. Spread in a single smooth layer.
• Top with remaining ⅓ cup of PB Oat mixture, using your fingers to firmly press mixture into chocolate date filling.
• Move to freezer to harden, about 30-45 minutes.
• Cut into squares and enjoy! Store in the fridge in airtight container for up to a week.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

PEANUT BUTTER CHOCOLATE NO BAKE BARS

Steps:

• FOR BARS.
• in medium saucepan heat 1 cup peanut butter, corn syrup. powdered sugar and margarine over med-low heat. until margarine is melted. stirring frequently. remove from heat. stir in oats.mix well.
• spread onto bottom of ungreased 8 or 9 inch square pan -- set aside.
• FOR TOPPING.
• place chocolate peices in med. sized microwaveable bowl. . microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.
• stir in 2 tabelspoons peanut butter until well blended. spread evenly over oats layer. sprinker with chopped nuts, if disired. chill 30 minutes or until set.
• cut into bars with sharp knife. if bars are difficult to cut let stand for about 10 minutes. store tightly covered at room temperature.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

NO-BAKE CHOCOLATE OAT BARS

Steps:

• Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
• In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
• Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
• Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
• In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
• Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
• Refrigerate for 4 hours, or until set.

OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS

Steps:

• In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about 1 hour. Store in refrigerator.