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Chocolate-topped peanut butter oat bars sliced into squares on parchment paper

5-Ingredient No-Bake Chocolate Peanut Butter Oat Bars

A chewy peanut butter and oat base topped with smooth semi-sweet chocolate, made without an oven from 5 pantry staples.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/3 cup pure maple syrup
  • 2 cups old-fashioned rolled oats
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Flaky sea salt for topping (optional)

Method
 

  1. Line an 8x8 inch pan with parchment paper, leaving overhang on two sides.
  2. In a microwave-safe bowl, combine peanut butter and maple syrup. Microwave 30 to 45 seconds until pourable, then stir smooth.
  3. Add rolled oats and stir until every oat is coated. Test by dropping a spoonful from six inches — it should fall as one clump.
  4. Scrape the mixture into the pan. Press firmly and evenly using the back of a spatula.
  5. In a separate bowl, microwave chocolate chips and coconut oil in 30-second bursts, stirring between each, until fully smooth.
  6. Pour the chocolate over the oat base. Tilt the pan and smooth with a spatula. Sprinkle flaky salt if using.
  7. Refrigerate at least 1 hour, ideally 2, until the chocolate is set and the base is firm.
  8. Lift out using the parchment. Rest at room temperature 10 minutes, then slice into 16 squares.

Notes

Stir natural peanut butter thoroughly before measuring because separated oil changes the ratio. The mixed base should form a cohesive clump when dropped from a spoon; if it pours, add oats 1 tablespoon at a time.
Allergen note: this recipe contains peanuts. Chocolate chips may contain milk or soy and can be processed with tree nuts; oats may have wheat cross-contact unless specifically certified. Coconut is also treated as an allergen in some labeling systems. Check every package and facility warning for the person you are serving.
For a peanut-free variation, use a similarly thick sunflower seed butter and verify all labels. This substitution is not suitable for someone who is allergic to sunflower seeds, and cross-contact remains possible.
Wipe the knife with a warm damp cloth between cuts. Store the bars covered in the refrigerator for up to 1 week, or freeze individually wrapped bars for up to 3 months.