Ingredients
- 1/2 cup (120g) creamy peanut butter, like classic Jif or Skippy
- 1/4 cup (50g) coconut oil, melted
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tbsp pure maple syrup or honey
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup + 2 tbsp (115g) all purpose flour (reg or gluten free)
- 1 cup (100g) old fashioned rolled oats (reg or gluten free certified)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 3/4 cup (120g) semisweet chocolate chips + more for sprinkling on top (swap dairy free chocolate to make this recipe dairy free)
- 3/4 cup (120g) candy coated chocolates + more for sprinkling on top (swap dairy free candies to make this recipe dairy free)
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper. Allow the paper to hang over the sides for easy removal.
- In a large bowl, whisk together the peanut butter, coconut oil, brown sugar, sugar, maple syrup, egg, and vanilla.
- Add in the flour, oats, baking soda, cinnamon, and salt and use a rubber spatula to stir to combine.
- With some flour still visible, add in the chocolate and chocolate candies and fold to combine.
- Press the dough into the baking pan and top with a handful each of chocolate chips and candies.
- Bake for 30 minutes, or until the edges are golden brown and the center is evenly puffed.
- Sprinkle with sea salt and allow the bars to cool for about 45 minutes – 1 hour. Then slice and enjoy!
Equipment
Buy Now - Category: Dessert
- Method: Baking
- Cuisine: American
