Update of an oldie but a goody. Simple, tasty, and healthier than a lot of other dessert options. Plus it's easy to make this gluten free by using GF oats.
4 cups rolled oats
1/2 cup sucanat (or brown sugar)
2/3 cup melted butter
1 tsp vanilla
1/2 cup agave
2 cups chocolate chips
1-1/2 cup peanut butter
In a large bowl, mix together oats, sucanat, butter, vanilla and agave. Line a jelly-roll pan (10x15) with parchment paper. Press the oat mixture into the pan. Bake at 350 degrees about 12 minute (until slightly golden.) Meanwhile, melt chocolate chips and peanut butter in a double boiler. Remove oat crust, spread the chocolate peanut butter frosting on top. Let cool a bit and then you'll want to put it in the freezer so you can eat them sooner. Cut into bars.
If you opt to bake these in a 9x13 pan, increase cook time to about 15 minutes, and you can possibly half the amount for frosting.
If you don't have parchment paper, I highly suggest you get some. Otherwise you'll have to thickly grease your pan with butter. And the bars still might stick.
1 comment:
I've made this before but used honey instead of agave, because of blood sugar issues, and sunflower butter instead of peanut butter because of severe nut allergies. It tastes fantastic!
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