Ingredients
1 ⅔ cups old fashioned rolled oats – Use gluten free oats if necessary.
1 cup + 3 tablespoons creamy natural peanut butter – The peanut butter should be creamy and drippy. The ingredients listed should be peanut butter and salt. I don’t recommend using conventional peanut butter like Skippy or Jif. It will be too thick.
¼ cup pure maple syrup
1 cup dark chocolate chips
½ tablespoon coconut oil
1 pinch flaky sea salt – Optional
Instructions
Line an 8×8 baking pan with parchment paper.
Place oats, peanut butter and maple syrup into a bowl. Combine.
Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
Press the oat mixture into the lined baking pan. Since the mixture is sticky, wet your hands a bit with warm water. This will make things easier. Don’t soak your hands in water though. Make sure the oat mixture is packed down well.
Pour the melted chocolate over the top and spread it around.
Add flaky sea salt on top if you’d like. Place the baking pan into the fridge for about 25 minutes. The chocolate won’t be hardened at this point, making the bars easier to cut.
Slice into bars (9 or 16) and then place them back into the fridge to allow the chocolate to harden completely.