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No Bake Chocolate Oat Bars

SUBMITTED BY: Traci      PHOTO BY: IKERONIOUS

"I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving."
PREP TIME  30 Min
READY IN  3 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x9 inch pan
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups quick cooking oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter

DIRECTIONS

  1. Grease a 9x9 inch square pan.
  2. 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.
  3. 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.
  4. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by KRANEY
What a great dessert! Took me only 15 minutes, start to finish. Very rich - a small bar goes a long way! The second time I made these, I followed some others' advice and increased the peanut butter to 3/4 cup (liked that change!), and decreased the butter to 1/2 cup. I didn't like the change to the butter - made the top too crumbly. I think next time I'll try 3/4 cup butter. Thanks for the recipe!

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2007 by DRGandA
I took the advice of the former reviews and used a little less butter. I think that the longer you cook them in the pot the less greasy it will appear. I substituted 1/2 a cup of ground flax seed for the oatmeal to give it a more nutty nutritious flavour and substituted the peanut butter with butterscotch chips as there is always a risk of peanut allergies when serving to the public. Personally I would have preferred the peanut butter, but to be on the safe side. . . Nice and simple!

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2007 by SNAB
Great Recipe!! Made some changes: 1C Oat Meal, 1/4C graham cracker crust, 1/4C rice crispies. Added white chocolate chips to the oat meal mix and added chopped pecans to top layer. Y*U*M*M*Y!!

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 32

Amount Per Serving

Calories: 142

  • Total Fat: 9.9g
  • Cholesterol: 16mg
  • Sodium: 80mg
  • Total Carbs: 12.5g
  •     Dietary Fiber: 1.4g
  • Protein: 2.5g

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