No Bake Chocolate Coconut Oat Bars

Oat Bars
Do you love coconut, chocolate, peanut butter and oats? I hope that is a yes because this is a treat for a quick sweet tooth fix that demands attention when you get back home after spending a weekend in Vegas. Everything was so quiet and slow and lethargic when I got back. And you already know what happens when everything is so quiet and slow and lethargic.
These bars are delicious, yes, but they really deserve some extra coconut flakes for not requiring the oven, or elbow grease or a ridiculous amount of ingredients because if you like sweets you obviously have these items in your pantry. I have a shelf only for my baking supplies and oh it makes me so mad when I find a random pasta box or a can of beans between my Nutella jars pretending to be all sweet and delicious. No, I will not mistake you for a can of condensed milk, you can of Frijoles! I totally have conversations inside my pantry.
Oat Bars

Out of the pantry and back to these oat bars. They start with a simple oats and coconut base. Then comes the nutty naughty chocolate, and finally once everything is in place and sufficiently chilled, life becomes too glorious. You’ll see.
Oat Bars
No Bake Chocolate Coconut Oat Bars
Recipe type: Dessert
  • 2 cups quick oats
  • 1 cup unsweetened coconut flakes
  • ¾ cup butter
  • ½ cup brown sugar
  • 1 cup semi-sweet chocolate chips
  • 1.2 cup peanut butter
  1. In a saucepan over low heat, melt butter and sugar. In a separate bowl mix, coconut and oats together and add them into the saucepan. Stir for about 2 -3 minutes.
  2. Drop half of the oat mixture into a greased 8x8 inch square pan. Using the back of a spoon, press down the oats firmly into the pan. Reserve the remaining oat mixture for topping later.
  3. For the chocolate center, melt chocolate and peanut butter in a saucepan over low heat. Stir to combine. Now pour the nutty chocolate on the oat crust. Spread the remaining oat mixture evenly over the top.
  4. Let the pan chill in the refrigerator for 2-3 hours or in the freezer for an hour. Once set, cut into squares. It's best to have these straight from the fridge because the chocolate will start to melt if left at room temperature.

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