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No-Bake Chocolate Fudge Oat Bars

No-Bake Chocolate Fudge Oat Bars

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Quick, no-bake oatmeal fudge cookies with a rich chocolate flavor and nutty crunch.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • - 1/3 cup coconut oil 70g
  • - 1/2 cup semi-sweet chocolate chips 90g
  • - 1/2 cup crunchy or creamy peanut butter 125g
  • - 1/4 cup pure maple syrup or honey (60ml)
  • - 1 and 1/4 cups old-fashioned whole rolled oats 106g
  • - 3/4 cup crispy rice cereal 19g
  • - 3/4 cup add-ins such as salted or unsalted peanuts and raisins (about 100-120g)
  • - Optional: 1 tablespoon unsweetened shredded coconut for topping

Equipment

  • 9 inch square baking pan
  • Parchment paper
  • Medium pan

Method
 

  1. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides. Set aside.
  2. In a medium pan over medium heat, melt coconut oil and chocolate chips together, stirring often. Once melted, stir in peanut butter and maple syrup until combined. Remove from heat.
  3. In a medium bowl, whisk oats, crispy rice cereal, and add-ins together. Pour the chocolate mixture on top and stir to combine. Mixture will be wet.
  4. Transfer mixture to prepared pan and press tightly and firmly down into the pan using the back of a flat spatula. Ensure it's compact.
  5. Sprinkle with shredded coconut, if using.
  6. Refrigerate, uncovered, for at least 2 hours or up to 2 days. If refrigerating for longer, lightly cover.
  7. Lift parchment paper out of the pan and cut into squares. Store bars in the refrigerator for up to 2 weeks.

Notes

- Customize add-ins according to preference, such as nuts, dried fruits, or seeds.
- Ensure bars are tightly pressed into the pan to hold their shape.
- Refrigerate bars for optimal texture and longevity.
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