- 2 ½ cups old fashioned oats
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ⅓ cups creamy peanut butter, divided
- ¼ cup pure maple syrup
- ¼ cup melted coconut oil
- 12 ounces dark chocolate chips - use dairy free chocolate if looking for dairy free bars
Preheat the oven to 350° F. Spray a 9×13 inch baking dish with baking spray; set aside.
To make the crust, in a mixing bowl, beat together the oats, flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden. Remove and let cool while you make the other layers.
To make the peanut butter layer, in a medium pot, mix 1 cup of creamy peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour the mixture over the crust. Freeze 30 minutes, until firm.
Melt together the chocolate chips and remaining ⅓ cup creamy peanut butter in the microwave. Let cool for 5 minutes and then spread the chocolate over the peanut butter layer, making patterns in the chocolate with a butter knife. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but this makes slicing easier. Store in the refrigerator.
- Yields: 16 servings
- Preparation Time: About 90 minutes, including chilling time