Choc-Oat-PB Bars

Choc-Oat-PB Bars

Kelley 0

"These are like the no-bake cookies, but much better as a bar!"

Ingredients {{adjustedServings}} servings 299 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Spray a 9x9 inch baking pan with non-aerosol cooking spray.
  2. Combine sugar, cocoa, milk and butter in a saucepan. Bring mixture to a boil. Stop stirring after the mixture starts boiling; allow it to boil for 2 minutes.
  3. Remove mixture from heat and stir in oats, peanut butter and vanilla; mix well. Spread mixture into the prepared pan. Cool and store in refrigerator.
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Reviews 35

  1. 41 Ratings

Elaine A.

This recipe definitely hit the spot for my me (and the family). If you're new to it, boiling the milk for two minutes without stirring seems extreme, but it just makes the consistency a little bit more carmelly. I added an extra cup of oats and made these into cookies. Also, I added the cocoa powder with the dry ingredients (I've tried both ways and this sets better). I used natural peanut butter (like an earlier reviewer) and found that letting it rest in the fridge for even an hour helped them set perfectly. For those who want to indulge immediately, I agree that the consistency is gooey. Yummy either way!!


Outstanding! Did not have evaporated milk and used 1/4 c milk and 1 T honey. Boiling + stirring for long enough ensures that it will set. Solidified nicely in about 20 minutes.


I've tried several of the recipes on this site for a no-bake choc/oat cookie and this is by far the best recipe I've tasted. Be sure and stir the mixture over MEDIUM heat so it has time to thicken before coming to a rolling boil. I used fat-free evaporated milk, old fashioned oats, and adam's natural creamy peanut butter and I'm really happy with how it came out. I think what makes this recipe so good is the evaporated milk instead of regular milk and the large amount of vanilla. I was worried about putting that much in but it made it taste soooo good.