Chocolate. Peanut butter. Sea Salt. Wow, it is a match made in heaven. Seriously, my mouth is watering for these bars as I think about them, they are hard to resist, so don’t make them without someone to share with!
This is a perfect spring and summer dessert because it is made without use of the oven. It is simple and quick to throw together and it’s gluten free! I used coconut palm sugar in this recipe because it has a lower glycemic index than regular sugar, but if you don’t have it no big deal, regular granulated sugar works well too! Also, DON’T skip the sea salt on top, it really takes this recipe over the top! I used the course ground sea salt and it was delicious, plus it looks cool, don’t skip it, seriously!
Salted Peanut Butter Chocolate No Bake Bars
Adapted from BrownEyedBaker.com
- 3 cups old-fashioned oats
- 2 cups semisweet chocolate chips, divided
- 1 cup natural crunchy peanut butter
- 1 teaspoon vanilla extract
- 2 cups coconut palm sugar, or granulated sugar
- ½ cup milk
- ½ cup unsalted butter
- 1-2 Tbs. coarsely ground sea salt
Line a 9×13 inch pan with parchment paper and set aside.
In a large bowl stir together the old-fashioned oats, 1 cup chocolate chips, peanut butter and vanilla. When the oats are evenly coated set aside.
In a small sauce pan over medium heat melt together the coconut palm sugar, milk, and butter. When everything is melted and evenly combined bring to a boil and boil for 2 minutes (make sure you set the timer, the boiling time affects the final texture.)
After 2 minutes pour the hot sugar mixture over the oats and stir to evenly coat. Dump the coated oats into the prepared pan and spread evenly accross the pan. Sprinkle with the remaining 1 cup of chocolate chips followed by the large sea salt. Let cool at room temperature at least 30-45 minutes or until set (or if you’re inpatient like me refrigerate until set). Slice and serve!