Last week I made a batch of these No-Bake Chocolate Peanut Butter Bars.
The bars are an adaptation of this recipe, but I didn’t have some of the ingredients, so I made several substitutions.
Here is what I did:
- 1 cup natural peanut butter
- 4 ounces chopped bittersweet chocolate
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 3 cups rolled oats
- 1 cup chopped pecans
- 2 teaspoons flaky sea salt, divided
Coat a 9×13-inch baking dish with cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides.
Combine the peanut butter butter, chocolate, olive oil, honey, and vanilla in a heat-proof bowl. Microwave in 30 second increments . Stir, until the peanut butter and chocolate are melted and the mixture is smooth. Set aside to cool while you mix the rest of the ingredients.
Place the oats, pecans and 1 1/2 teaspoons of the flaky salt in a large bowl and stir to combine. Pour in the peanut butter mixture and use the rubber spatula to press and fold until the oat mixture is evenly moistened.
Transfer to the prepared pan. Using a spatula, press the mixture into an even layer, spreading all the way to the edges. Sprinkle with the remaining 1/2 teaspoon flaky salt. Freeze until cold to the touch and very firm, 40 to 45 minutes.
Using the parchment paper overhang, lift the slab out of the baking dish onto a cutting board. Cut into bars. Store in the refrigerator in an airtight container, placing wax paper or parchment paper between the layers of bars.
Let me know if you make these.