Ingredients
Method
- In a microwave-safe bowl, combine the creamy peanut butter and honey or maple syrup. Heat in 20-second intervals, stirring between each, until completely melted and smooth.
- Add the rolled oats to the peanut butter mixture and stir with a spatula until all oats are evenly coated.
- Fold in the dark chocolate chips, mixing gently to distribute them throughout the mixture.
- Line an 8x8-inch baking pan with parchment paper, letting some hang over the edges for easy removal. Lightly spray with nonstick cooking spray. Transfer the oat mixture into the pan and press it down firmly and evenly with your hands or the back of a spatula.
- Refrigerate for 30 to 60 minutes until the bars are firm. Lift out, cut into 16 squares, and serve.
Nutrition
Notes
For a vegan version, use maple syrup instead of honey. Store bars in an airtight container in the refrigerator for up to 1 week. To freeze, wrap individually and store in a freezer-safe bag for up to 3 months; thaw overnight in the fridge. Press the mixture firmly into the pan to prevent crumbly bars. For extra crunch, substitute half the rolled oats with crispy rice cereal. Serve chilled or at room temperature; they also taste great slightly warmed in the microwave for 10 seconds.