No Bake Chocolate Oatmeal Bars Recipes

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 CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

NO-BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL BARS

Steps:

• Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
• Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
• Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
• Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
• Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving.