Ingredients
Scale
- 3 cups rolled oats (use certified gluten-free if needed)
- 1 cup creamy natural peanut butter
- 1/2 cup honey or pure maple syrup
- 1/4 cup refined coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cups dark chocolate chips (60% cacao or higher)
- 2 tablespoons peanut butter (for the chocolate topping)
- Optional: Flaky sea salt for garnishing
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Leave a bit of overhang on the sides so you can easily lift the squares out once they have set. Set the pan aside.
- In a large microwave-safe bowl, combine 1 cup of peanut butter, honey, coconut oil, and a pinch of salt. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted. Stir in the vanilla extract. Add the rolled oats to the bowl and fold them into the liquid mixture until every oat is thoroughly coated.
- Transfer the oat mixture into your prepared baking pan. Use a spatula or the bottom of a flat measuring cup to press the mixture down firmly into an even layer. Ensure you pack it tightly into the corners to prevent the squares from crumbling later.
- In a separate small microwave-safe bowl, combine the dark chocolate chips and the remaining 2 tablespoons of peanut butter. Microwave in 20-second increments, stirring frequently, until the chocolate is silky and smooth. Be careful not to overheat the chocolate, as it can seize and become grainy.
- Pour the melted chocolate mixture over the oat base. Use an offset spatula to spread it evenly to the edges. If desired, sprinkle a pinch of flaky sea salt over the top for a professional finish. Place the pan in the refrigerator for at least 2 hours, or until the chocolate and oats are completely firm.
- Lift the parchment paper to remove the block from the pan. Using a sharp knife dipped in hot water (and wiped dry), slice the block into 16 even squares. Serve immediately or store them for later.
- Cook Time: 2 hours 15 minutes