No-Bake Chocolate Oat Bars
These easy, fudgy bars are like a cross between a granola bar and a chocolate candy bar—chewy, rich, and perfect for satisfying a sweet craving without turning on the oven!
Prep Time: 15 mins | Chill Time: 2 hours | Makes: 16-20 bars
Ingredients
Base & Topping:
· ½ cup (1 stick / 115g) unsalted butter
· ½ cup (110g) packed brown sugar
· 1 tsp vanilla extract
· ¼ tsp salt
· 3 cups quick-cooking oats (not old-fashioned)
· ½ cup shredded coconut (optional)
Chocolate Filling:
· 1 ½ cups (9 oz) semi-sweet chocolate chips
· 2 tbsp creamy peanut butter (or more butter)
· ¼ cup chopped nuts (walnuts, pecans, or almonds – optional)
Instructions
- Prepare the Pan
· Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease if not using parchment.
- Make the Oat Mixture
· In a medium saucepan over medium heat, melt the butter.
· Stir in the brown sugar, vanilla, and salt. Cook, stirring constantly, for 1-2 minutes until the sugar is dissolved and the mixture is bubbly.
· Remove from heat and immediately stir in the oats (and coconut if using) until fully coated and combined.
- Layer the Base
· Press half of the oat mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it down tightly—this is key for neat bars!
- Make the Chocolate Layer
· In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 1-2 minutes total).
· If using, stir in chopped nuts.
· Pour the melted chocolate mixture evenly over the packed oat base. Spread quickly with a spatula.
- Add the Topping & Chill
· Sprinkle the remaining oat mixture evenly over the chocolate layer. Press down gently (don’t push too hard or the chocolate will seep up).
· Refrigerate for at least 2 hours, or until the chocolate layer is completely set and firm.
- Slice & Serve
· Lift the bars out of the pan using the parchment overhang.
· Cut into squares or rectangles with a sharp knife.
· Store in an airtight container in the refrigerator.
Success Tips
· Pack the Base Tightly: This prevents the layers from separating when cut.
· Quick Oats Only: Old-fashioned oats will be too chewy and won’t bind as well.
· Work Quickly: The chocolate layer sets fast once spread. Have the topping ready to go.
· Customize: Add dried fruit, different nut butters, or swap chocolate for butterscotch chips.
· For Clean Cuts: Warm your knife under hot water and wipe dry between cuts.
Storage
· Refrigerator: Store in an airtight container for up to 1 week.
· Freezer: Individually wrap bars and freeze in a container for up to 3 months. Thaw in fridge or at room temperature.
Delicious Variations
· Nut-Free: Use sunflower seed butter instead of peanut butter and omit nuts.
· Mint Chocolate: Add ¼ tsp peppermint extract to the chocolate layer.
· Salted Caramel: Drizzle ¼ cup caramel sauce over the chocolate layer before adding the top oat layer.
· Double Chocolate: Add ¼ cup cocoa powder to the oat mixture.
· Tropical: Use white chocolate chips and add dried pineapple or mango to the oats.
· Rocky Road: Mix mini marshmallows into the chocolate layer.
Perfect for lunchboxes, picnics, or a quick homemade treat!