Chocolate Peanut Butter Oat Bars

One of the major benefits of having a food blog is that people are always throwing suggestions your way of things to make, things they love, things that that don’t want to make but want to try when you do, etc., so that the world becomes a never-ending stream of ideas and thus ensures that I will never run out of things to cook.

One of those suggestions was made by my Aunt Kathryn (the one who forward me this tasty tomato basil soup recipe), who is in the planning stages of her son/my cousin’s PA wedding reception in April. Something with oats and chocolate in bar form were the prereq’s and so I set off on finding something that included all three. This recipe also happened to scream “no-bake” from the title and I was sold.

They’re good–but not great. After sitting in the fridge for the allotted two hours, they were firm and cake-y, but lacked a significant flavor (except for the chocolate peanut butter filling, which was awesome.) Maybe cinnamon would be a nice addition? Nutmeg? Rum or cognac? Mashed banana? It’s anybody’s guess! But it definitely need something. (Although this did not prevent me from bringing said bars to work every day this week.)

So I’m still on the hunt for another oat bar-type deal. Anybody have any suggestions?

CHOCOLATE PEANUT BUTTER OAT BARS

3 cups oats

½ stick butter

1 cup applesauce

½ cup milk

½ cup packed brown sugar

1 cup semi-sweet chocolate chips

½ cup peanut butter

Grease a round (or 9×9) baking dish. Melt butter in a large saucepan. Add the applesauce, milk and brown sugar and stir until combined. Toss in the oats and cook, stirring often, for 3-5 minutes and remove from heat. In a double broiler, melt chocolate and peanut butter.

Press half of oat mixture into bottom of baking dish and spread into even, thin layer. Pour on melted chocolate, reserving a small amount for drizzling. Press remaining half of oat mixture on top.

Place reserved chocolate in a small plastic bag, slice the tip and drizzle on top. Cool in refrigerator for 2-4 hours and cut into slices to serve.