No-bake chocolate and peanut butter oatmeal bars

No oven involved in these no-bake goodies.

By GOURMETKOSHERCOOKING.COM
July 12, 2011 12:57
1 minute read.
Peanut Butter Holiday Bars

Peanut Butter Holiday Bars 311. (photo credit: food.com)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

NO-BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL BARS
Makes two dozen bars

9 ounces chocolate wafers (about 40 wafers) or tea cookie or pareve oreo type cookie, finely ground (2 cups)
1 ½ cups old-fashioned oats
1 ¼ cups confectioners’ sugar
¼ teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) margarine, cut into small pieces
1 cup chunky peanut butter
¼ cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 ½ ounces bittersweet chocolate, melted

Be the first to know - Join our Facebook page.



1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

2. Combine wafers, oats, sugar and salt in a large bowl. Melt margarine in a medium saucepan over medium heat, then add chunky peanut butter and ¾ cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined.

3. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

4. Pour melted semisweet chocolate over chilled mixture and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

5. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted bittersweet chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

JPOST VIDEOS THAT MIGHT INTEREST YOU:


6. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving.

(Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month).

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR