No-Bake Chocolate Fudge Oat Bars
Quick, no-bake oatmeal fudge cookies with a rich chocolate flavor and nutty crunch.
Equipment
- 9 inch square baking pan
- Parchment paper
- Medium pan
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
Instructions
- Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides. Set aside.
- 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.
- 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.
- 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.
- Sprinkle with shredded coconut, if using.
- Refrigerate, uncovered, for at least 2 hours or up to 2 days. If refrigerating for longer, lightly cover.
- 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.
- Ensure bars are tightly pressed into the pan to hold their shape.
- Refrigerate bars for optimal texture and longevity.