I'll admit it - I'm a fan of peanut butter cups. My favorites are the dark chocolate ones sold at Trader Joe's. And while I've been known to snag those as I head through the checkout line there, I also have figured out how to make a batch of bars that brings a lot of that flavor to each bite, but also offers just a bit of nutrition. Don't worry - these aren't health food. However, you might feel just a bit less guilty having a bite or three when you slice them!
I don't really tweak these bars. That said, as you are adding coconut oil to make the crust, feel free to hold off on adding the full amount until you've mixed it once to see if the mix is wet or dry. If it's the texture of wet sand, you don't need to use all of the coconut oil. If it's dry and crumbling apart, go ahead and add all of the coconut oil indicated.
These bars hold up well, give you a little bit of fiber, protein, and antioxidants, and do that all without making you feel like you are giving up a great dessert. I love bringing them to spring and summer gatherings and have even had them requested. Whenever you choose to serve them, I hope you love them. Enjoy!
Peanut Butter Cup Oatmeal Bars
- 2 ½ cups old fashioned oats
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ⅓ cups creamy peanut butter, divided
- ¼ cup pure maple syrup
- ¼ cup melted coconut oil
- 12 ounces dark chocolate chips - use dairy free chocolate if looking for dairy free bars
Preheat the oven to 350° F. Spray a 9×13 inch baking dish with baking spray; set aside.
To make the crust, in a mixing bowl, beat together the oats, flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden. Remove and let cool while you make the other layers.
To make the peanut butter layer, in a medium pot, mix 1 cup of creamy peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour the mixture over the crust. Freeze 30 minutes, until firm.
Melt together the chocolate chips and remaining ⅓ cup creamy peanut butter in the microwave. Let cool for 5 minutes and then spread the chocolate over the peanut butter layer, making patterns in the chocolate with a butter knife. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but this makes slicing easier. Store in the refrigerator.
- Yields: 16 servings
- Preparation Time: About 90 minutes, including chilling time