Can I use instant oats instead of rolled oats?

Yep! Just know the texture will be slightly softer. Rolled oats give that perfect chewy bite.

How long do these need to chill?

At least 2 hours in the fridge. Overnight if you can stand to wait.

Can I make them vegan or gluten-free?

Absolutely! Use plant-based butter, dairy-free chocolate, and certified gluten-free oats.

Do they need to stay refrigerated?

Yes — they hold their shape best when cold. But they’re still safe at room temp for a few hours if you’re bringing them to a party or potluck.

Can I double the recipe?

For sure! Just use a 9x13-inch pan and extend the chilling time slightly.

Chocolate Oatmeal Cookie Bars – Rich, Fudgy & Totally Addictive

Description

If there’s one dessert that disappears faster than you can say “no-bake,” it’s these chocolate oatmeal bars. They’re buttery, chocolatey, and just the right mix of chewy and creamy — the kind of treat that makes you sneak a piece straight from the fridge. And the best part? You don’t even need to turn on your oven.

Ingredients

Scale

1 cup unsalted butter
½ cup packed brown sugar
1 teaspoon vanilla extract
3 cups rolled oats
1 cup semisweet or dark chocolate chips
½ cup creamy peanut butter

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Instructions

Prep your pan.
- Line an 8×8-inch or 9×9-inch square dish with parchment paper, making sure a bit hangs over the sides — it’ll make lifting out the bars later a breeze. (If you’d prefer thinner bars, go for a 9×13-inch pan instead.)
Make the oat base.
- In a medium saucepan, melt the butter and brown sugar together over medium heat. Stir often until the sugar has fully dissolved and the mixture looks glossy. Add the vanilla extract and stir again.
- Mix in the rolled oats and cook over low heat for about 3–4 minutes, just until everything’s well coated and the oats start to soften slightly.
Build the first layer.
- Scoop half of the warm oat mixture into your prepared pan. Press it down firmly and evenly to form the crust. Set aside the remaining oat mixture for later.
Whip up the chocolate filling.
- In a small microwave-safe bowl, combine the peanut butter and chocolate chips. Heat in short bursts (about 20–30 seconds at a time), stirring in between until the mixture is smooth and silky.
Assemble the layers.
- Pour most of the melted chocolate mixture over the oat crust, spreading it evenly from corner to corner. Save a few spoonfuls for the finishing drizzle.
- Top with the remaining oat mixture, pressing it gently over the chocolate layer. Then drizzle the last bit of chocolate mixture on top for a pretty finish.
Chill to perfection.
- Refrigerate the bars for at least 2–3 hours, or overnight if you want perfectly firm squares. When ready to serve, lift the bars out of the pan using the parchment paper and slice into even pieces.
A quick note on texture.
- Like most no-bake treats, the consistency depends on how long you heat the butter and sugar. Underheat it, and your bars may stay too soft; overdo it, and they can dry out. Aim for that happy middle ground — smooth, cohesive, and easy to press into the pan.

Notes

These bars are pure chocolate-peanut-butter comfort — rich, fudgy, and just sweet enough to make your day instantly better. Keep a batch in the fridge, and watch how quickly they disappear (spoiler: it won’t take long).

Prep Time: 15 minutes
Category: Desserts