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My review
No Bake Chocolate Oat Bars
Joanne
"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."
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Ingredients
3 h 30 m servings 142Original recipe yields 32 servings (1 - 9x9 inch pan)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7951014 Ratings
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Most helpful positive review
6/14/2007
As my daughter and I were making these, she thought that they would look so plain - so we decided to reserve some of the chocolate/peanut butter mixture. We put it in a ziploc bag. Then we cut...
Most helpful critical review
6/13/2007
I can't believe I'm the only one to dislike this recipe! It was bland, boring, and no one in my house would eat it. I like the idea of it, but the actual thing was disappointing. I cut back on t...
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6/14/2007
As my daughter and I were making these, she thought that they would look so plain - so we decided to reserve some of the chocolate/peanut butter mixture. We put it in a ziploc bag. Then we cut...
7/6/2001
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 bu...
1/31/2007
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 s...
5/21/2007
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!!
6/12/2007
After MANY years of baking w/chocolate and peanut butter...WHY DID IT TAKE ME SOOO LONG TO FIND THIS RECIPE?? Absolutely Awesome! I doubled it an put it in a 9 X 13" pan, also used margarine, ...
8/8/2006
Again, too much butter reduce by 1/4 cup. Also I would reserve only 1/3 for topping. Delicious though. Five stars with the changes. And I don't give out five stars too often.
7/24/2004
This recipe was very good. I followed the recipe exactly, doubling it for a 9x13 pan, and found there was at least 1/2 cup too much butter. Once the crust was in the pan, I soaked two paper towe...
6/21/2007
These reminded my husband of a cookie his late mom used to make him. He was SO happy that we found a similar recipe. These are his new favorite :) In order to keep the oats from falling off, I ...
8/17/2002
Excellent recipe. I made it with bittersweet chocolate and chunky peanut butter and it's absolutely delectable! Perhaps it would be better to cook the oatmeal a little longer, at least to the ...