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Step 1
In a saucepan drop in coconut oil and maple syrup. Bring to a simmer on medium high heat and stir to combine. Lower heat and pour in gluten-free oats, cinnamon, sea salt and vanilla. Stir everything to combine, then remove from heat.
Step 2
Add 2 inches of water to a small saucepan and bring to a simmer. Place a heatproof glass bowl on top, making sure the bottom of the bowl is not touching the simmering water. Add semi-sweet chocolate chips and peanut butter. Stir gently until everything is melted, smooth and combined. Remove from heat.
Step 3
Line a square baking pan with parchment paper (I used 9x9-inch square pan) and pour in half your oat mixture. Press the oats mixture into the bottom using your hands to make a solid firm base. Then, pour in 3/4 of your chocolate peanut butter filling for a smooth even layer. Next, sprinkle with remaining oat mixture and drizzle with remaining chocolate peanut butter mixture. (Optional to also drizzle with more all-natural peanut butter for a chocolate peanut butter top).
Step 4
Freeze bars for at least 2 hours, or until solid. Let sit thaw for 10 minutes, then cut into squares.