Instructions
- Prepare the pan
- Line an 8×8 inch (20×20 cm) square baking dish with parchment paper or foil, leaving an overhang for easy removal.
- Make the oat mixture
- In a medium saucepan, melt butter and brown sugar over medium heat.
- Stir in vanilla and salt.
- Add the oats and cook for about 4–5 minutes, stirring often, until the oats are well coated and slightly toasted.
- Remove from heat.
- Layer the base
- Press about ⅔ of the oat mixture into the bottom of the prepared pan.
- Reserve the remaining ⅓ for topping.
- Make the chocolate filling
- In a small saucepan (or microwave-safe bowl), melt together chocolate chips and peanut butter, stirring until smooth.
- Pour the chocolate mixture over the oat layer and spread evenly.
- Add the top layer
- Crumble the remaining oat mixture over the chocolate layer and gently press it down.
- Chill
- Refrigerate for 2–3 hours (or freeze for 45 minutes) until firm.
- Cut and serve
- Lift the bars out using the parchment overhang.
- Cut into squares or rectangles.
Storage
- Store in an airtight container in the fridge for up to 1 week.
- Or freeze for up to 3 months — they taste great straight from the freezer!
Optional Variations
- Add chopped nuts, shredded coconut, or dried fruit to the oat mixture.
- Use almond butter, cashew butter, or Nutella instead of peanut butter.
- Sprinkle flaky sea salt on top for a sweet–salty finish.