Prep time: 15 mins | Chill time: 2 hours | Yield: 16 bars
Ingredients
3 cups rolled oats (or quick oats)
1 cup unsalted butter (2 sticks)
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 cup semi-sweet or milk chocolate chips
3/4 cup creamy peanut butter
1/2 tsp sea salt
Instructions
1. Prep the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Make the Oat Mixture: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, vanilla extract, and salt until the sugar dissolves. Add the rolled oats and cook for 3 to 5 minutes, stirring continuously so the oats toast slightly and absorb the butter.
3. Press the Crust: Firmly press half of the warm oat mixture into the bottom of the prepared pan in a smooth, even layer.
4. Melt the Filling: In a heat-safe bowl, combine the chocolate chips and creamy peanut butter. Microwave in 30-second bursts, stirring between each, until completely melted and smooth.
5. Layer & Top: Pour the chocolate peanut butter mixture over the oat crust, setting aside 2 tablespoons of the chocolate for a drizzle. Spread the filling evenly, then crumble the remaining half of the oat mixture over the top. Drizzle the reserved chocolate over the oat layer.
6. Chill & Slice: Refrigerate for at least 2 hours until the fudge layer is completely firm. Lift the bars out using the parchment paper overhang and slice into squares.