Ingredients
Equipment
Method
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a saucepan over medium heat, melt the butter and brown sugar together. Stir until the sugar is dissolved and the mixture is smooth. Remove from heat.
- Stir the vanilla extract into the butter mixture.
- Add the quick cooking oats to the wet ingredients and mix until everything is evenly coated.
- Press the oat mixture firmly and evenly into the bottom of the prepared baking pan.
- In a separate microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
- Pour the chocolate peanut butter topping over the oat base and spread it into an even layer.
- Refrigerate the bars for at least 2 hours, or until the chocolate topping is set. Once firm, use the parchment paper overhang to lift the bars from the pan and cut them into 32 pieces.
Nutrition
Notes
For storage, keep the bars in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage; let them thaw slightly before eating.