No-Bake Chocolate Oat Bars Recipe (Page 2 ) | June 19, 2025

 

Instructions:

1. Prepare the Baking Pan:

• Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out of the pan once they are set. You can also lightly grease the pan before lining to help the parchment paper stick.

2. Make the Oat Base:

• In a large saucepan, combine 1 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of milk.
• Heat the mixture over medium heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Bring the mixture to a gentle boil and let it boil for 1 minute, stirring constantly to prevent scorching.
• Remove the saucepan from the heat.
• Stir in 1 teaspoon of vanilla extract, 3 cups of quick-cooking rolled oats, and 1/2 teaspoon of salt. Mix well until all the oats are thoroughly coated with the liquid mixture.
• Press half of the oat mixture evenly into the bottom of the prepared 9×13 inch baking pan. Use the back of a spoon or a spatula to press it down firmly and create a compact base. Set aside the remaining half of the oat mixture for the topping.

3. Prepare the Chocolate Filling:

• In a separate clean large saucepan, combine 1/2 cup of unsalted butter, 1/2 cup of milk, 1/2 cup of granulated sugar, and 1/2 cup of unsweetened cocoa powder.
• Heat the mixture over medium heat, whisking continuously, until the butter is melted and the mixture is smooth and well combined. Bring it to a gentle boil and let it boil for 1 minute, stirring frequently to prevent the chocolate from sticking to the bottom.
• Remove the saucepan from the heat.
• Gradually add the 3 cups of sifted powdered sugar, whisking constantly until the mixture is smooth and lump-free. Be sure to add the powdered sugar slowly to avoid a sudden cloud of sugar and to ensure a smooth consistency. Stir in 1 teaspoon of vanilla extract.
• The chocolate filling should be thick but pourable. If it’s too thick, you can add a tiny bit more milk (1 teaspoon at a time) until it reaches the desired consistency.

4. Assemble the Bars:

• Carefully pour the warm chocolate filling evenly over the oat base in the baking pan. Use a spatula to spread it smoothly to all edges.
• Crumble the remaining half of the oat mixture evenly over the chocolate filling. Gently press the oat topping down onto the chocolate layer to help it adhere. Avoid pressing too hard, as you don’t want to squish the chocolate layer out.

5. Chill and Serve:

• Place the baking pan in the refrigerator and chill for at least 2-3 hours, or until the bars are completely firm and set. This is crucial for the bars to hold their shape when cut.
• Once the bars are firm, use the parchment paper overhangs to carefully lift them out of the pan onto a cutting board.
• Using a sharp knife, cut the bars into desired squares or rectangles. For cleaner cuts, you can warm your knife slightly with hot water and wipe it clean between cuts.
• Store the No-Bake Chocolate Oat Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage (up to 2-3 months).

Enjoy your delicious homemade No-Bake Chocolate Oat Bars!

Next: Country French Garlic Soup

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