No-Bake Chocolate Peanut Butter Oatmeal Bars. A thick layer of chocolate and peanut butter is nestled between two layers of a buttery oatmeal cookie crust, for a delicious dessert perfect for any occasion. These peanut butter oat bars are easy to make with 5 ingredients in 10 minutes!
These No-Bake Chocolate Peanut Butter Oatmeal Bars are an easy and delicious treat made with 5 ingredients in 10 minutes (just like these Chocolate Peanut Butter Bars or these chocolate peanut butter balls)!
In this peanut butter oat bars recipe, a thick layer of chocolate and peanut butter is sandwiched between a buttery oatmeal cookie crust, for a delicious dessert perfect for any occasion. They're a go-to for me when I'm short on time but need to make a dessert to bring to a holiday party, BBQ, potluck, etc.
No-Bake Peanut Butter Oatmeal Bars: Ingredients & Substitutions
As always, I recommend making this no bake chocolate oat bars recipe exactly as written, however here are a few possible substitutions.
- Salted Butter. For a dairy-free version, use Earth Balance vegan butter or ghee. You can use unsalted butter as well.
- Light Brown Sugar. Dark brown sugar works well, it just adds more of a molasses taste to the crust. For a refined-sugar-free version use coconut sugar.
- Peanut Butter. Any nut or seed butter works well in this recipe - almond butter, cashew butter, sunflower seed butter, etc.
- Semi-sweet chocolate. Since the chocolate is being melted, you can use chips, bars or discs. You can also choose your favorite variety from milk to dark.
How to make Peanut Butter Oat Bars
Like I've said, these no bake chocolate oat bars are so easy to make. We'll walk through the process together step-by-step, and don't forget to watch the video.
Something to note is that this recipe moves quickly. Laying out all your ingredients and supplies before starting is important so the oatmeal cookie layer doesn't cool and harden before it can be pressed into the pan and crumbled on top. Line the baking dish, grease a spatula, etc. before you begin.
Melt Chocolate and Peanut Butter
Begin this peanut butter oatmeal bars recipe by making the peanut butter and chocolate layer first. That way it has a little time to cool before the assembly phase.
Make the Oatmeal Layers
Next, make the oatmeal layers. This process goes quickly! Begin by melting the butter in a medium saucepan over medium heat.
Then stir in brown sugar and sea salt until the sugar is dissolved. Once it's dissolved, turn the heat to low and add the vanilla and oats.
Cook to oatmeal mixture on low for about 2 minutes, or until ingredients are well combined.
Assembly
Next, press about half of the oatmeal mixture into the bottom of the prepared baking dish with a greased spatula. (Reserve the other half to sprinkle on top).
Then, pour the chocolate peanut butter mixture gently and slowly over the bottom layer. Reserving about 2-3 tablespoons to drizzle on top.
Very gently crumble the remaining oat mixture over the chocolate peanut butter layer. Gently move/press it into place, making sure the entire top is covered. Drizzle the top with the remaining chocolate/peanut butter mixture.
Chill
Cover the no bake chocolate oat bars and refrigerate for at least 2 hours - until chocolate is set.
Cut at room temperature.
Once the chocolate is set, remove the peanut butter oat bars from the refrigerator and let them come to room temperature before cutting. This ensures straight lines and easy cutting. Cutting cold, hard chocolate is never easy.
Store/freeze
These bars keep exceptionally well. Store them in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for 2 months.
If you like this recipe, try these!
- For more chocolate and peanut butter recipes try these:
- Classic Soft Peanut Butter Cookies are the BEST peanut butter cookies ever. Also try these Peanut Butter Blossom Cookies.
- No bake chocolate peanut butter bars and chocolate peanut butter balls are easy and delicious (think peanut butter cups in ball and bar form).
- Cookies. We take our cookies seriously, here are some of our favorites:
- The BEST Chocolate Chip Cookie Recipe - over 1,000 5-star reviews don't lie.
- These Oatmeal Cookies are crispy on the edges and soft and chewy in the center!
- The BEST Cut Out Sugar Cookies - Perfect for any holiday, especially Christmas!
- Classic snickerdoodles! - My grandma's recipe, you will love them!
- Try these homemade brownies - they're the best!
- Try this puppy chow (the best ever) or this Reindeer Food (Christmas Puppy Chow) for a delicious & festive treat.
FAQS
Yes! Double the ingredients and make it in a 9x13" pan.
Yes. Make sure they are completely chilled, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw slowly at room temperature - do not microwave.
If your bars are crumbly you likely over-cooked the oatmeal layer. Either decrease the intensity of heat next time or decrease the cooking time (or both).
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
No-Bake Chocolate Peanut Butter Oatmeal Bars
Ingredients
Oat Layer:
- ¾ cup salted butter
- ½ cup light brown sugar packed
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 3 cups quick cooking oats
Chocolate Peanut Butter Layer:
- 1 cup semisweet chocolate chips
- 1 cup creamy peanut butter
Instructions
- Line an 8x8" square baking dish with parchment paper, set aside.
Make the chocolate peanut butter layer:
- In a large, microwave safe dish, melt chocolate chips and peanut butter. Start by heating for 60 seconds, then stir and heat in 30 second intervals until completely melted and smooth. Set aside. (Alternatively, melt in a small saucepan over low heat).
Make the oat layer:
- Melt butter in a medium saucepan over medium heat.
- Stir in brown sugar and sea salt. Stir until sugar is dissolved.
- Add vanilla and stir until combined.
- Turn heat to low and add oats. Cook on low for about 2 minutes, or until ingredients are well combined.
Putting it together:
- Press about half of the oatmeal mixture into the bottom of the prepared baking dish with a greased spatula. (Reserve the other half to sprinkle on top).
- Pour the chocolate peanut butter mixture gently and slowly over the bottom layer. Reserving about 2-3 TBS to drizzle on top.
- Very gently crumble the remaining oat mixture over the chocolate peanut butter layer. Gently press it into place, making sure the entire top is covered.
- Drizzle the top with your remaining chocolate/peanut butter mixture.
- Cover and refrigerate for at least 2 hours or overnight (until chocolate is set).
- Let the bars come to room temperature again before cutting into squares! Serve and enjoy!
Video
Notes
Ingredient Substitutions
- Salted Butter. For a dairy-free version, use Earth Balance vegan butter or ghee. You can use unsalted butter as well.
- Light Brown Sugar. Dark brown sugar works well, it just adds more of a molasses taste to the crust. For a refined-sugar-free version use coconut sugar.
- Peanut Butter. Any nut or seed butter works well in this recipe - almond butter, cashew butter, sunflower seed butter, etc.
- Semi-sweet chocolate. Since the chocolate is being melted, you can use chips, bars or discs. You can also choose your favorite variety from milk to dark.
To store:
Store these peanut butter oatmeal bars in an airtight container at room temperature for 3-5 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.Nutrition
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Mary DeWitt
I made a batch of these and they are half gone and just made them yesterday .its just me and hubby. Must take out of the refrig. before cutting
Thank u
Laura
Thank you Mary!
Claudia
Only make these if you have extreme self-control! These are so yummy and addicting. They’re also easy to make, which makes them even more dangerous for those of us that sneak snitches frequently. I use old fashioned oats because that’s what I have on hand and I prefer a chewier texture. These are delicious (and while not low calorie, they’re minimally processed which I prioritize).
Colleen
I made these into pucks using lined muffin tins. It perfectly makes 12 if you use a cookie dough scooper. Delicious!
Tilly
Delicious! I made a Plantbased version of this. Just subbed the butter for almond butter, and subbed the sugar for a bit of Maple sirup. Soooo good!! And so easy and quick to make. Yummmm
Robyn
Loved it! My hubby wants me to add a little more peanut butter and we may try some cinnamon with the oats but that’s personal preference. Thank you for this recipe.
Karen
Absolutely fantastic!
Mary Vee
Easy, delicious. What’s not to like?
Victoria
Hi Linda, I work at a gluten free restaurant and we use Bob's Red Mill Quick Cooking Rolled Oats, its a light purple colored bag. Most Krogers and Walmarts carry it. I tried the recipe with it and everyone loved it!!
Linda Donehoo
Can I use regular oats instead of quick oats? I'm gluten free and I don't have any quick oats.
Ellen Cormier
Can you use regular salt or does it have to be sea salt? Does it change the taste?
Laura
You can use table salt just decrease the amount by half.
Angela
Made a double batch of these for a bbq get together with friends we haven't seen in 5 years. Everyone was raving about these and they were gone in no time. At first I wasnt sure about them but letting them sit in the fridge overnight was key in taste and texture. I will be making these again.👍
C. J. Calvert
Made this double batch also, and taking to Grandson @IU! He loves them! Also made single batch for neighbors and Grands here! Easy/Delicious/Healthy!