No Bake Chocolate Hazelnut Cookie Bars

Cookie Layer:
  • 2 c. old fashioned rolled oats
  • 6 T. all-purpose flour
  • 1/2 c. maple syrup
  • 6 T. creamy peanut butter
  • 2 T. butter, melted
  • 1 tsp. vanilla extract
  • 1/8 tsp. cinnamon
Chocolate Hazelnut Layer:
  • 1 1/4 c. dark chocolate chips
  • 1/4 c. chocolate hazelnut spread

Spray an 8-inch square baking pan with cooking spray. Set aside.

In a large mixing bowl, mix all of the cookie layer ingredients together using a large spoon. The dough should be soft and a little sticky. Transfer about half of the mixture into the prepared baking pan and spread it evenly and firmly along the bottom of the pan. Refrigerate for at least 1 hour. Cover the other half of the mixture with plastic wrap and set aside.

In the meantime, melt the dark chocolate chips by microwaving them in a large glass bowl for one minute. Stir the chips and continue microwaving for 30 seconds at time, stirring after each microwaving, until they are melted. Once they are fully melted, add the chocolate hazelnut spread. Whisk well until fully combined. Pour the chocolate onto the chilled oatmeal cookie layer and refrigerate for a half hour.

Top the chocolate hazelnut layer with the remaining oatmeal mixture. Press very firmly into an even layer. Refrigerate for another hour before cutting the bars into 9 small bites, or bigger squares. The bars will keep in an airtight container, at room temperature for up to 2 weeks. For firmer bars, store them in the refrigerator.

  • Yields: 9 servings
  • Preparation Time: 2+ hours, but most of that is waiting for things to chill
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