Ingredients
Scale
- 1/2 cup (115g) unsalted butter 🧈
- 2 cups (400g) granulated sugar 🍚
- 1/2 cup (120ml) whole milk 🥛
- 1/3 cup (35g) unsweetened cocoa powder 🍫
- 1 cup (240g) creamy peanut butter 🥜
- 3 cups (270g) quick oats 🌾
- 1 teaspoon vanilla extract 🍦
- Pinch of salt 🧂
- Optional topping: 4 oz (115g) semisweet chocolate + 2 tbsp butter 🍫🧈
- Optional garnish: flaky sea salt or chopped nuts 🥜✨
Instructions
- Line an 8×8 or 9×9 inch (20×20 or 23×23 cm) baking pan with parchment paper, leaving an overhang to lift the bars later.
- In a medium saucepan over medium heat, melt the butter with the sugar, milk, and cocoa powder, stirring constantly until the mixture comes to a gentle boil.
- Let the mixture boil for 1 minute while stirring (this helps the sugar dissolve and the mixture thicken). Remove from heat.
- Stir in the peanut butter, vanilla extract, and a pinch of salt until smooth and fully combined.
- Fold in the quick oats until every oat is coated and the mixture is evenly mixed.
- Press the oatmeal mixture firmly and evenly into the prepared pan using the back of a spoon or a piece of parchment to compact it.
- If using the optional chocolate topping: melt the semisweet chocolate with the butter in a microwave-safe bowl in 20-second bursts, stirring between bursts, then spread over the pressed bars. Swirl in a little extra peanut butter if you like.
- Sprinkle with flaky sea salt or chopped nuts if desired, then refrigerate the pan for at least 1 hour (or until set).
- Once firm, lift the slab from the pan using the parchment overhang and cut into bars or squares. Store in an airtight container in the fridge for up to a week.