These no-bake cookie bars started as my go-to when I needed to bring a dessert where there were going to be a variety of diet restrictions. The recipe is dairy-free and gluten-free which makes it easy for those with restrictions to enjoy without worry. However, they are so dang delicious that they quickly evolved into a dessert that I bring everywhere — regardless of dietary restrictions. It is without a doubt the recipe I’ve been asked to share the most. So it feels right to share it with all of you.
These no-bake cookie bars are a nod to the deliciously, chocolatey and peanut-buttery goodness that I grew up making, but using all natural ingredients. Using just coconut oil, peanut butter, maple syrup, cocoa powder, and oats I feel transported back to those one-pot treats, but get to enjoy ingredients that I feel good about treating myself to on the regular.
I am certain you’re going to enjoy this recipe and it will find itself in a consistent rotation in your home.
No-Bake Cookie Bars
Bottom Layer:
1/2 cup + 2 tablespoons of coconut oil
1/4 cup peanut butter, the drippy natural kind with only salt and peanuts as the ingredients
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cup rolled oats, these are my favorite
Top Layer:
2 tablespoons coconut oil
1/2 cup peanut butter
2 tablespoons maple syrup
Line a 9x9 pan with parchment paper.
Bottom Layer: First, you’re going to make the bottom layer so follow the ingredient measurements listed under “bottom layer’. Grab a medium saucepan and add in the coconut oil, peanut butter, and maple syrup. Heat the saucepan over medium-low heat until the ingredients have melted. Whisk to combine the ingredients. Whisk in the cocoa powder, salt, and vanilla. Stir in the oats. Press the cookie mixture into the 9x9 pan and place in the freezer while you make the top layer. It will need to be in there about 15-20 minutes or until they have set up enough to put the top layer.
Top Layer: Now you’re going to make the top layer. Combine all the ingredients listed under '“top layer” into a small saucepan and heat until melted. Whisk to combine.
Remove the bottom layer from the freezer and if you can touch it without getting chocolate on your finger then it is ready to be topped. Spread the top layer onto the bottom layer. Place back in the freezer until the top layer is fully set. Cut into squares and serve.
Because of the coconut oil these will melt quickly at room temperature so I recommend keeping them in the freezer or fridge.
