Recipe Detail

Whit's Chocolate Peanut Butter Oatmeal Bars

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Number of Servings:


  1. Oatmeal Cookie Base
  2. 2 1/2 cups - old fashioned oats
  3. 2 cups - almond flour
  4. 2 teaspoons - baking soda
  5. 1 teaspoons - kosher salt
  6. 3/4 cups - melted coconut oil
  7. 1/2 cups - pure maple syrup
  8. 2 - large eggs
  9. 2 teaspoons - vanilla extract
  10. Peanut Butter Mix and Chocolate
  11. 1 1/3 cups - creamy peanut butter (just peanuts and salt)
  12. 1/4 cups - pure maple syrup
  13. 1/4 cups - melted coconut oil
  14. 12 ounces - dark chocolate, chopped
  15. - sea salt


Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

For the cookie base: Beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla in a mixing bowl. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden.

For the peanut butter mixture: In a medium saucepan, mix together 1 cup of the peanut butter, the maple syrup and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook for 2 minutes after it comes to a gentle boil, then remove from the heat. Pour over the oatmeal cookie bars, and place bars in freezer for 30 minutes, until firm.

Melt together the chocolate and remaining 1/3 cup peanut butter in the microwave. Let cool for 5 minutes and then spread the chocolate over the peanut butter mixture. Sprinkle with sea salt flakes; return bars to the fridge to set, about 10-15 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way.

Store in the fridge.

Note: If the cookie dough is too dry, add 1/4 cup additional melted coconut oil to moisten it.




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