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Chocolate PB Oat Bars
Chocolate Peanut Butter Oat Bars
adapted from allrecipes.com
1 cup butter (I used 2/3 cup butter)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats (suggested to use between 2 3/4 and 3 1/4 cups, just enough to keep moist but not too wet or too dry)
1 cup semisweet chocolate chips (suggested to use 1 1/4 cups, a mixture of Milk and Semi-Sweet chips)
1/2 cup peanut butter (suggested to use 3/4 cup)
Grease a 9×9 inch square pan. (May use an 8×8 pan with foil and sprayed with PAM)
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2-3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. (Suggested to press 2/3 mixture in bottom of pan)Reserve the remainder 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 2-3 hours or overnight. Bring to room temperature before cutting into bars.
adapted from allrecipes.com
1 cup butter (I used 2/3 cup butter)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats (suggested to use between 2 3/4 and 3 1/4 cups, just enough to keep moist but not too wet or too dry)
1 cup semisweet chocolate chips (suggested to use 1 1/4 cups, a mixture of Milk and Semi-Sweet chips)
1/2 cup peanut butter (suggested to use 3/4 cup)
Grease a 9×9 inch square pan. (May use an 8×8 pan with foil and sprayed with PAM)
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2-3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. (Suggested to press 2/3 mixture in bottom of pan)Reserve the remainder 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 2-3 hours or overnight. Bring to room temperature before cutting into bars.