Description
These Chocolate Peanut Butter Oatmeal Bars are a delicious, vegan-friendly treat combining a crunchy oat crust with a rich peanut butter caramel filling and a smooth chocolate topping. Naturally sweetened with maple syrup and made without baking, they offer the perfect balance of indulgence and wholesome ingredients for snack time or dessert.
Ingredients
Scale
Crust
- 200 g rolled oats (certified gluten-free if needed)
- ½ teaspoon sea salt (plus extra for garnish)
- 200 g smooth peanut butter
- 100 ml pure maple syrup
Filling
- 280 g smooth peanut butter
- 150 ml pure maple syrup
- 55 g coconut oil (solid)
Topping
- 200 g vegan chocolate
- 50 g smooth peanut butter
Instructions
- Prepare the crust: Line an 8-inch square pan with parchment paper, covering the base and sides. Add oats and sea salt to a food processor and blitz until finely ground. Add 200 g peanut butter and 100 ml maple syrup and blend until the mixture forms a sticky dough. If necessary, add a little more maple syrup to bring it together.
- Press the crust: Evenly spread the dough into the pan’s base, smoothing with a spatula or flat-bottomed glass. Place the pan in the fridge to chill while preparing the filling.
- Make the filling: In a heat-resistant bowl, combine 280 g peanut butter, 150 ml maple syrup, and 55 g solid coconut oil. Heat this mixture over a double boiler (bain-marie), stirring continuously until fully melted and smooth, forming a caramel-like consistency.
- Assemble the filling layer: Pour the warm peanut butter caramel evenly over the chilled crust. Return the pan to the fridge and allow it to set for 1–2 hours or until firm. For best results, chilling overnight works well.
- Prepare the topping: Melt 200 g vegan chocolate together with 50 g peanut butter over a double boiler, stirring until smooth and combined.
- Apply the topping: Pour the melted chocolate and peanut butter mixture over the set caramel layer. Sprinkle flaky sea salt on top for added flavor. Place the pan back in the fridge and chill for 15–20 minutes until the chocolate topping is firm.
- Slice the bars: To cut, dip a sharp knife into boiling water to heat it, wipe dry, and gently slice through the bars. The heat helps create clean cuts through the firm layers.
- Storage: Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen and thawed as needed for longer storage.
Notes
- Use certified gluten-free oats if gluten sensitivity is a concern.
- Double boiler setup: place a heat-resistant bowl over simmering water without letting the bowl touch the water.
- Adjust maple syrup quantity slightly if dough is not sticky enough.
- Flaky sea salt on top enhances the sweet and salty contrast.
- Warm the knife before slicing to avoid cracking and get neat edges.
- Freezing the bars extends shelf life; thaw in the fridge before serving.
