Milk Chocolate & Peanut Butter Oatmeal Bar

Looking for an easy no-bake recipe to make for a weekend treat with your friends? Then these chocolate and peanut butter oatmeal bars have the perfect combo of flavours to get you ‘oooing’ and ‘ahhhing’ all weekend.
Makes 24 squares
Total Time
1 Hour 30 Minutes
Vegetable oil cooking spray
280g of chocolate bourbon cream biscuits (finely ground)
130g of old-fashioned oats
150g of sugar
1/4 tsp of coarse salt
140g of unsalted butter (cut into small pieces)
227g of chunky peanut butter
170g (plus 3 tbsp) of smooth peanut butter
120g of Lily O’Brien’s 40% Mega Milk Chocolate Share Bag (melted)
Step 1

Line a deep square baking tray with parchment, leaving a 2-inch overhang on the 2 long sides.

Step 2

Combine biscuits, oats, sugar, and salt in a large bowl.

Step 3

Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and smooth peanut butter, whisking until well combined.

Step 4

Add peanut butter mixture to dry mixture, stirring until combined and melted.

Step 5

Transfer to tray, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer.

Step 6

Refrigerate for 30 minutes.

Step 7

Melt chocolate in microwave and pour over chilled mixture and, using an offset spatula, spread into a thin layer that covers the surface

Step 8

Refrigerate until hardened, at least 15 minutes.

Step 9

Heat remaining 3 tbsp of smooth peanut butter in a small saucepan until runny.

Step 10

Drizzle peanut butter over chilled chocolate.

Step 11

Refrigerate until hardened, about 15 minutes.

Step 12

Use parchment to lift out chilled block of bars.

Step 13

Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts.

Step 14

Let bars stand at room temperature for 10 minutes before serving.

Recipe courtesy of Lily O'Briens

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily