Ingredients
Scale
For the bars
- 2½ cups old-fashioned rolled oats
- ½ cup unsweetened cocoa powder
- ¾ cup creamy peanut butter
- ½ cup honey or pure maple syrup
- ½ cup whole or 2% milk
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- ¾ cup dark or semisweet chocolate, roughly chopped
For the topping
- ½ cup dark or semisweet chocolate, roughly chopped
- 2 tablespoons old-fashioned rolled oats
- 2 tablespoons roasted peanuts, roughly chopped
- Pinch of flaky sea salt, optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
- Add the peanut butter and honey or maple syrup to a large mixing bowl. Add the melted butter, milk, and vanilla. Whisk until smooth.
- Add the rolled oats, cocoa powder, and salt. Stir with a sturdy spatula until no dry cocoa remains. The mixture should be thick and sticky.
- Fold in ¾ cup of roughly chopped chocolate. Let the mixture stand for 2–3 minutes so the oats can begin absorbing moisture.
- Transfer the mixture to the prepared pan. Press it down firmly and evenly, including into the corners. This is important for bars that hold together after cooling.
- Scatter ½ cup chopped chocolate, 2 tablespoons oats, and 2 tablespoons chopped roasted peanuts over the top. Press the toppings lightly into the surface without burying them.
- Bake for 20–24 minutes. The edges should look set, but the center should remain slightly soft. Do not wait for the center to become completely dry.
- Place the pan on a wire rack and allow the bars to cool completely for about 1½–2 hours.
- Lift the slab from the pan using the parchment overhang. For cleaner cuts, chill it for another 20–30 minutes.
- Cut into 12 thick bars or squares with a sharp knife. Wipe the blade between cuts when necessary.
Notes
- Do not overbake. The bars continue to firm while cooling.
- Use old-fashioned rolled oats, not steel-cut oats.
- Quick oats will give a finer, softer texture and will not reproduce the same visible oat structure.
- A standard creamy, stabilized peanut butter gives the most predictable result. Natural peanut butter can vary because its oil may separate.
- Roughly chopped chocolate creates larger, irregular melted pockets like those visible in the reference recipe.
- Pack the mixture firmly into the pan. A loosely packed mixture is more likely to crumble.
- Use an 8 × 8-inch metal pan for thick bars. Changing the pan size changes their thickness and baking time.
- Allow the bars to cool completely before slicing. Cutting them hot can make them fall apart.
- The optional flaky salt should be added sparingly.
- Allergen note: Contains peanuts and milk. Chocolate may contain milk, soy, tree nuts, or other allergens depending on the brand.
- Prep Time: 15 minutes
- Cooling Time: 1 hour 30 minutes
- Cook Time: 20–24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American-inspired