I think that its difficult to need to get in the kitchen during the center of the mid-year in Arizona. That is to say, who can accuse me when temps are at 115?! This spot is HOT, yet that doesn’t mean our longing for treats is no more. All things being equal, we attempt to make whatever number brisk and no heat treats as could be allowed. We as of late attempted some No-Bake Chocolate Oat Bars that the whole family adored, and I needed to impart the formula to you all today.
These Oat bars resembled a more chocolatey and flavorful granola bar, which implies they were adored by all. Layers of oat and chocolate all finished off with a sprinkle of much more chocolate made up this yummy treat. The best part? NO BAKING included!! Not exclusively are these ideal for late spring, yet they’re incredible throughout the year and can give you the vibe of a flavorful heated chocolate and oat treat without really preparing them!
The exemplary soften in-your-mouth chocolate oats no heat bars are mainstream for a generally excellent explanation – they’re difficult to quit eating! From the outset, customary chocolate no-prepare plans—made with healthy cereal rather than flour—may appear to be a sound decision. Be that as it may, with a large portion of some margarine and two full cups of refined sugar stuffed into customary no-heat bar plans, they’re truly off by a long shot.
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.