I present the exact way I want to eat oatmeal, forever.
Look at that chew. That chocolate. That perfect little square. Five ingredients — that’s it.
Thank goodness it’s Friday, because after seeing this I’m officially done for the week. Done. High five.
And it gets even better: chewy oats with a chocolate–peanut butter swirl.
I’m in heaven.
That peanut butter–chocolate swirl is stuffed inside the chewy oats. Yes, really.
Remember those chewy granola bars you used to find in your lunchbox? These are those, times ten. They’re chewy, sweet, buttery, and filled with an intense chocolate center — basically granola bar dessert.
These bars are from the Cookies and Cups cookbook by my friend Shelly, which is releasing next week. I received an early copy and flipped over the recipes — so many classics and creative ideas. There are savory dishes too, and I can’t stop thinking about garlic bread pasta.
Order a copy so you can try everything as soon as it’s out.
I made these as part of meal prep last Sunday (every week needs a treat) and it’s a miracle any are left. Even someone who doesn’t love oatmeal cookies couldn’t stop grabbing squares. These might overtake my love of oatmeal cookies — and imagine all the flavor variations!
Now you have weekend plans.
Chocolate Stuffed Oatmeal Bars
16
squares
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Ingredients
- 3/4 cup unsalted butter
- 1/2 cup loosely packed light brown sugar
- 2 1/2 cups quick cooking oats
- 3/4 cup dark chocolate chips
- 1/3 cup peanut butter
Instructions
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Line an 8×8-inch baking dish with aluminum foil.
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In a saucepan, heat the butter and brown sugar over medium heat, whisking until the sugar dissolves. Bring to a bubble and let boil for 2 minutes. Remove from heat and stir in the oats until fully moistened. Set aside.
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Place the chocolate chips and peanut butter in a bowl. Melt using short bursts in the microwave (stirring between intervals) or a double boiler until smooth.
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Press half of the oat mixture into the prepared pan. Pour the melted chocolate mixture over the oats and spread evenly. Gently press the remaining oat mixture on top. Let cool completely or refrigerate — I love these cold. Chill for a few hours before slicing.
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And that’s my plan right there.