This very easy recipe, for Chocolate Oat Bars, or square, takes very little time to make, but it does have to be left to set for 3 or 4 hours before cutting. There is no baking involved, just a little work on the stove top, so in just a few minutes they are ready to chill.
Taking the simplest of ingredients they are transformed into a delicious tasting bar very easily indeed. As well as chocolate in the middle of the bar it is melted together with some crunchy peanut butter(though smooth could be used too). For mine I also dropped some white chocolate chips onto the layer of chocolate and peanut butter, for an addtional creamy taste. That is optional really, dependent on taste.
Mine set well and cut easily into pieces. Then the tasting occurred and was very good indeed. These are something I shall be making again very soon, maybe with a little ground cinnamon added for another flavour.
- 240g(3 cups) rolled oats
- 228g(1 cup) unsalted butter
- 100g(1/2 cup) soft brown sugar
- 150g(1 cup) dark chocolate, chopped up
- 175g(3/4 cup) chunky peanut butter
- 100g(2/3) white chocolate chips(optional)
- 1 tsp vanilla extract
- 1/4tsp salt
- Grease and line an 8 in/20cm square cake tin.
- Place the sugar, butter, vanilla extract into a saucepan and heat until melted and combined.
- Add the oats and stir to combine, then cook for about 5 minutes, stirring from time to time.
- Take half the oat mixture and spread over the base of the cake tin, pressing down firmly to make it level all over.
- Melt the chocolate and peanut butter in a microwave, in short bursts stirring between each, or on a bain marie(double boiler) until melted and stirred to combine.
- Pour the chocolate mixture over the levelled oats, and spread to cover.
- Sprinkle over the white chocolate chips, if using, as many or few as you wish.
- Sprinkle the remaining oats over the top, ensuring it is completely covered.
- Very gently press down to engage, but not submerge, the oats.
- Chill in the fridge for about 4 fours, until fully set.
- Remove from the cake tin, taking off the parchment paper and cut into about 16 squares.