Ingredients
Method
- In a microwave-safe bowl, combine the creamy peanut butter and honey or maple syrup. Heat in 20-second bursts, stirring between each, until smooth and fully melted.
- Add the rolled oats to the peanut butter mixture and stir with a spatula until the oats are evenly coated.
- Fold in the dark chocolate chips, mixing just until distributed throughout the dough.
- Line an 8x8-inch baking pan with parchment paper and lightly spray with non-stick cooking spray. Transfer the oat mixture into the pan, pressing it down firmly with your hands or the back of a spatula to create an even layer.
- Refrigerate for 30 to 60 minutes, or until the bars are firm. Slice into 16 squares and serve chilled, at room temperature, or slightly warmed.
Nutrition
Notes
For a crunchier texture, use chunky peanut butter instead of creamy. If the mixture is too sticky, lightly wet your hands before pressing it into the pan. Store bars in an airtight container in the fridge for up to 1 week. To freeze, wrap individually and thaw overnight in the fridge. These bars soften quickly at room temperature, so keep them chilled for best texture.
