I think that its difficult to need to get in the kitchen during the center of the mid-year in Arizona. That is to say, who can accuse me when temps are at 115?! This spot is HOT, yet that doesn’t mean our longing for treats is no more. All things being equal, we attempt to make whatever number brisk and no heat treats as could be allowed. We as of late attempted some No-Bake Chocolate Oat Bars that the whole family adored, and I needed to impart the formula to you all today.
These Oat bars resembled a more chocolatey and flavorful granola bar, which implies they were adored by all. Layers of oat and chocolate all finished off with a sprinkle of much more chocolate made up this yummy treat. The best part? NO BAKING included!! Not exclusively are these ideal for late spring, yet they’re incredible throughout the year and can give you the vibe of a flavorful heated chocolate and oat treat without really preparing them!
The exemplary soften in-your-mouth chocolate oats no heat bars are mainstream for a generally excellent explanation – they’re difficult to quit eating! From the outset, customary chocolate no-prepare plans—made with healthy cereal rather than flour—may appear to be a sound decision. Be that as it may, with a large portion of some margarine and two full cups of refined sugar stuffed into customary no-heat bar plans, they’re truly off by a long shot.
- 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
- 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 9×13-inch if you want thinner bars.)
- 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.
- Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
- 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.
- To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
- Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
- Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
- Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
- 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.