Ingredients
Scale
- 2 cups Old Fashioned Rolled Oats
- 1 cup Creamy Natural Peanut Butter
- 1/2 cup Pure Maple Syrup or Honey
- 2 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt
- 1 cup Dark Chocolate Chips (at least 70% cocoa)
- 1 tablespoon Peanut Butter (for the chocolate topping)
- Flaky sea salt for garnishing (optional)
Instructions
- Line an 8×8 inch square baking pan with parchment paper. Leave a little bit of overhang on the sides so you can easily lift the squares out later. In a medium microwave-safe bowl, combine the peanut butter, maple syrup, and coconut oil. Heat the mixture in 30-second intervals, stirring in between, until the mixture is smooth and completely melted.
- Remove the peanut butter mixture from the heat and stir in the vanilla extract and sea salt. Add the rolled oats to the bowl. Use a large spatula to fold the oats into the liquid until every oat is thoroughly coated. Transfer the oat mixture into your prepared baking pan. Use the back of a spoon or a flat measuring cup to press the mixture down firmly into an even layer. Ensure you pack it tightly to prevent the squares from crumbling.
- In a separate small bowl, combine the dark chocolate chips and one tablespoon of peanut butter. Melt them together in the microwave using 20-second bursts, stirring until the chocolate is glossy and smooth. Pour the melted chocolate over the oat base and spread it evenly with a spatula. Sprinkle a pinch of flaky sea salt on top if desired. Place the pan in the refrigerator for at least 2 hours, or until the chocolate is firm. Once set, lift the parchment paper out of the pan and slice into 16 even squares.
- Cook Time: 15 minutes