Ingredients
Equipment
Method
- Line a 9x13 inch pan with parchment paper, leaving an overhang for easy removal later.
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves and the mixture bubbles slightly, about 2 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract and the quick cooking oats until everything is well combined.
- Press the oat mixture firmly and evenly into the prepared pan.
- In a separate microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring well after each interval, until the mixture is smooth and fully melted.
- Pour the melted chocolate mixture over the oat base and spread it evenly to cover the entire surface.
- Place the pan in the refrigerator for at least 2 hours, or until the chocolate topping is firm. Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 32 squares before serving.
Notes
You can store these bars in an airtight container in the refrigerator for up to one week. For longer storage, place them in a freezer-safe bag; they freeze well for up to three months.