No-Bake Chocolate Peanut Butter Oat Bars

• 250g creamy peanut butter
• 1dl maple syrup
• 5ml vanilla extract
• 1g salt
• 35g cocoa powder
• 270g rolled oats

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Line a 20 cm square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.

2. Mark step 2 done
   2

   In a large pot, combine the creamy peanut butter, maple syrup, vanilla extract, and salt. Stir vigorously until the wet ingredients are smooth and fully integrated.

3. Mark step 3 done
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   Add the cocoa powder and rolled oats to the wet mixture in the pot. Fold and mix thoroughly until the rolled oats are completely and evenly coated.

4. Mark step 4 done
   4

   Transfer the rolled oats mixture from the pot into the prepared baking dish. Press it down firmly and evenly using a spatula or your hands to ensure a solid base.

5. Mark step 5 done
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   Place the dish in the refrigerator to chill for at least 120 min, or until the mixture is completely firm to the touch.

6. Mark step 6 done
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   Use the parchment paper overhang to lift the firm slab out of the baking dish. Cut the slab into a 4-by-4 grid to make 16 even bars.

7. Mark step 7 done
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   Store the cut bars in an airtight container in the refrigerator for up to 7 days. If freezing, arrange them in shallow containers separated by parchment paper and freeze for up to 3 months.

Created with AI. Review the ingredients, quantities and steps before cooking.