I kind of like making flourless dessert now. I find it very interesting, fun and creative. Although I set a limit on going flourless. I normally stick to basic and common ingredients like black beans, chickpeas, oats and almond. I am not a fan of hunting down ingredients for my baking, although some may find it fun, for me it takes out the fun because of the hazzle of looking for the ingredients.
This is why I love this Peanut Butter Chocolate Chip Oats Bar. All the ingredients are basic and so if you are into baking, you probably have most of the ingredients already. Even if you don’t have them, they are super easy to find in grocery stores, even small stores carries them.
I don’t know what got into me, but I have this idea in my mind that I cannot brush of. I wanted a bar made from rolled oats, but I want it chewy, moist and soft. I also want the outer texture to be crunchy, and I want a peanut butter in it. I guess I just described this bar that I made. All those that I mentioned, they are how this bar taste and looks like. They are so delicious specially when paired with milk or tea. The only problem I had is controlling myself not to eat it right after it came out of the oven. I have very little self-control when it comes to resisting sweets.
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!
- 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
- 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.
- Slightly pulse the rolled oats so that it will have a finer texture. Add baking soda to the pulsed oats, then set aside.
- In a large bowl, combine butter, brown sugar, granulated sugar, and peanut butter. Mix using electric hand mixer until, about 1 minute.
- Add egg and vanilla extract and continue mixing for another minute.
- Add pulsed oats and mix until combined.
- Add in chocolate chips, set aside 2 tbsp for later. Stir together with a wooden spoon or spatula until combined.
- Transfer dough onto the loaf pan and spread out evenly. Sprinkle the remaining 2 tbsp chocolate chips on top. Press down slightly into dough.
- 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.
- 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.
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