You will need a little bit of self-control when you make this bar. The bar needs to cool, at least 1 hour or maybe less depending on the humidity in your place. Then another 1 hour to chill in the fridge to let the chocolate chips and peanut butter to harden. Although, if you cannot wait for it to chill, you can at least wait for it to totally cool down so that it is easier to cut. Do not even attempt to cut it while it is hot as it might fall apart and lose its shape. For me, the best way to stop counting the hours of waiting, is to  make this ahead of time and leave it overnight in the fridge.  Come morning, I have a sweet morning treat waiting for me as I start my day. This is one of my easy recipe, let me show you how. Let’s get started!

Ingredients:

• 2 tbsp unsalted butter, softened
• 1/4  cup packed brown sugar
  
• 4 tbsp granulated white sugar 
  
• 1/4 cup + 3 tbsp creamy peanut butter 
  
• 1 large egg
• 1/4 tsp salt
• 1/4 tablespoon vanilla extract
• 3/4 cups old-fashioned rolled oats (Gluten Free)
• 1/4 teaspoon baking soda
• 1/2  cup mini chocolate chips

Instructions:

1. Heat oven to 350F.  Spray 23 x 13 cm (9-inch) loaf pan with oil then line with parchment paper. Spray oil before and after putting the parchment paper. You can use smaller size loaf pan but it will be thicker and you need to adjust the baking time, maybe another 5-8  more minutes.
2. Slightly pulse the rolled oats so that it will have a finer texture. Add baking soda to the pulsed oats, then set aside.
3. In a large bowl, combine butter, brown sugar, granulated sugar, and peanut butter. Mix using electric hand mixer until, about 1 minute.
4. Add egg and vanilla extract and continue mixing for another minute.
5. Add pulsed oats and mix until combined.
6. Add in chocolate chips, set aside 2 tbsp for later. Stir together with a wooden spoon or spatula until combined.
7. Transfer dough onto the loaf pan and spread out evenly. Sprinkle the remaining 2 tbsp chocolate chips on top. Press down slightly into dough.
8. Bake for 25 minutes. The edges will be lightly browned and it will start to pull away from the side of the pan. The middle will still look pale and underdone and soft but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together before cutting.
9. For best result, refrigerate for 30 minutes to 1 hour. If you prefer it soft and gooey, then you can serve it after it cools down.

Makes 8 small square bars

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SweetNSpicyLiving on Social Media Facebook | Instagram | Pinterest | Twitter