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Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup creamy peanut butter
- 1/2 cup honey
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 5 oz dark or semisweet chocolate
- 1 tbsp peanut butter
- 1 pinch flaky salt (optional)
Instructions
Line an 8×8 pan with parchment.
Toast oats in a dry skillet over medium-low heat for approximately 5–7 minutes, stirring frequently, until fragrant. Allow to cool slightly.
6 minWarm peanut butter, honey, and butter over low heat just until smooth. Do not boil.
Remove from heat.
Stir in vanilla and salt.
Add oats.
Stir until thoroughly coated.
Press evenly into prepared pan.
Melt chocolate gently.
Stir in 1 tbsp peanut butter.
Spread a thin even layer over oat mixture.
Sprinkle lightly with flaky salt if using.
Refrigerate approximately 1 hour until firm.
60 minCut into 16 bars.
Nutrition per serving
252
Calories
7g
Protein
25g
Carbs
15g
Fat
Chef's Notes & Storage
TEXTURE TARGET: Chewy, slightly crisp from toasted oats, rich peanut butter, thin snap-soft chocolate top. Not dry. Not crumbly.
CHEF'S NOTES:
• Toasting the oats adds depth and prevents a raw-dough taste.
• Do not boil the peanut butter mixture — low heat only.
• Full-fat peanut butter creates the best structure.
STORAGE: Store airtight at room temperature or refrigerated. Best within 5–7 days.
SCALING PAN GUIDANCE:
• 0.5× (8 bars): Use a smaller pan (loaf pan or 8×4).
• 1× (16 bars): 8×8-inch pan.
• 1.5× (24 bars): Use a 9×13-inch pan.
• 2× (32 bars): Use two 8×8-inch pans. Do not put double filling into one standard-size pan.
ALLERGENS: Contains peanuts, milk (butter, chocolate), wheat (depending on oats). May contain soy and tree nuts.
NUTRITION NOTE: Calculated per bar (1/16 of recipe) using standard USDA nutrition values. Optional flaky salt not included.
Part of:No-Bake Desserts
