No-Bake Chocolate and Raisin Oat Bars

If you've been following my blog, you may have noticed I love peanut butter, chocolate and oats together.  Alright, who am I'm kidding, I'm borderline obsessed.  I have made these bars so many times I can make them in my sleep.

Sometimes I use a 8 x 8-inch pan, sometimes it's a 9 x 9 and this time it was a 9 x 13 pan.  It doesn't matter to me, just depends on what I have available or if I'm in the mood for a thicker bar or if it feel like I want them to last longer (in that case, it's a 9 x 13-inch pan).

Do not substitute or leave out the coconut oil!  It makes these bars so creamy.  I'm so addicted to these.  It's about time to make another pan!  

Makes approximately 30 bars

No-Bake Chocolate and Raisin Oat Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups oats
1 1/4 cup semi-sweet chocolate chips
1 cup raisins

In a medium saucepan over medium, combine the peanut butter, honey and coconut oil.  Stir until melted.  Remove from heat and add oats, chocolate chips and raisins.  Combine everything together until the chocolate is completely melted.  Pour into a greased 9 x 13-inch pan and store in the fridge for about 2 hours until firm.  Cut into squares or bars and store leftovers covered in the refrigerator.

(Source:  Adapted from New Nostalgia)

You may also like:

Peanut Butter Marshmallow Magic Bars

Peanut Butter Double Chocolate Chip Cookies

Monster Cookies

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Double Chocolate Peanut Butter Granola Bars

Monster Cookies

Oh how I love a peanut butter, oats and chocolate combination.  These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later.  Delicious!  

Let's run down the list again - peanut butter, oats, chocolate chips, m&m's and raisins - how can you go wrong?  The raisins can be omitted, but I love them in this recipe.  A contrast in texture from the chocolate chips and m&m's.

This batch makes a ton and they freeze great too.  We couldn't stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them.  It was the only way to ensure they wouldn't be gone in like a minute!     

 Buttery and colorful, chewy and a real sink-your-teeth into cookie.  One of my absolute favorites!

Makes 5 dozen

Monster Cookies

2 sticks of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
2 eggs
1 teaspoon vanilla
4 1/2 cups quick cooking oats
1 cup semi-sweet chocolate chips
1 cup m&m candies
1/2 cup raisins

Preheat oven to 350 degrees.  In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth.  Add eggs, 1 at a time.  Add vanilla.  Stir in oats, chocolate chips, candy and raisins.  Mix until everything is combined.

Using a small cookie scoop, drop dough onto a baking sheet.  Bake 10-12 minutes, being careful not to over bake.  Let cool for 2 minutes on cookie sheet, then transfer to wire rack.

Cookies can be frozen for up to 3 months in a freezer bag or airtight container.

You may also like:

Double Chocolate Chip Sandwich Cookies

Sugar Cookies with Super Easy Glaze

Chewy Brown Sugar Oatmeal Raisin Cookies

Classic Peanut Butter Cookies

No-Bake Cookies

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Granola bars are absolutely one of my favorite snacks to make for the kids.  Between these and my Double Chocolate Peanut Butter Granola Bars, I will never buy them from the store again!  Once you make these, I think you'll agree.

 These remind me so much of the Quaker granola bars - chewy and not all dry.  My kids gobble these up!  They were stalking me as I was taking the pictures...my two-year old right at my hip saying "want one" repeatedly.  Heck, I even scarfed down 2 or 3 of these after this shoot!  

I could have stopped at just adding the chocolate chips, but the raisins give it an extra chewiness that I just love.  This recipe is adapted from Averie Cooks and I'm sure you'll adapt it from my version to make these how you like (or maybe even depending on what's in your cupboard that day!).  You can use all honey or all corn syrup, use more crispy rice cereal and less oats, or even all oats and no cereal - so many possibilities. 

Makes about 15 bars

Chocolate Chip, Peanut Butter and Raisin Granola Bars

1/2 cup creamy peanut butter

1/3 cup light corn syrup 

1/3 cup honey  

1/4 brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon salt

3 cups quick cooking oats

1 cup crispy rice cereal

1/2 cup raisins

1/2 cup chocolate chips

Line a 9 x 9-inch pan with foil, leaving an overhang.  Spray with non-stick cooking spray.  Set aside.

In a microwave safe bowl, combine the peanut butter, corn syrup, honey and brown sugar and microwave on high for 1 minute.  Stir to combine everything.  Add the vanilla and salt and stir. 

Add the oats and cereal and carefully stir to coat.  Add the raisins and chocolate chips and stir again to combine.

Pour mixture into prepared pan and using your hands or spatula, press down to spread and form an even layer.  Place in freezer for at least an hour to allow bars to set.  Cut to desired shape.  Refrigerate for up to a week or freeze for up to 3 months.   

(Source:  Adapted from Averie Cooks)

Chewy Brown Sugar Oatmeal Raisin Cookies

This is now my favorite way to make oatmeal raisin cookies.  They are chewy and sweet and just awesome!  Great for an after school snack, plus they make your kitchen smell just heavenly.  And it makes a ton!  About 6 dozen.     

Absolutely do not overbake these.  They should look underdone and gooey in the middle - that's when they are the absolute best and chewiest. 

I used a cookie scoop so they were all pretty much the same size.  I would say about 2 tablespoons of dough when you drop them on the cookie sheet.  They spread and get very thin, so anything bigger and they will completely fall apart.  Believe me, I had a lot of casualties.  Well, not so much a casualty, we still ate them of course!

When I stored these, I used an airtight plastic container.  Some advice - place a piece of wax or parchment paper in between each layer.  Because they are so gooey in the middle, they end up really sticking together if you don't separate them.  Again, from personal experience...

Makes about 6 dozen

Chewy Brown Sugar Oatmeal Raisin Cookies

1 cup butter, room temperature
2 2/3 cups packed light brown sugar
4 eggs, beaten
2 teaspoons vanilla extract
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 1/2 cups oats
2 cups raisins

Preheat oven to 350 degrees.  In a large bowl of a stand mixer, combine the butter and brown sugar and beat until creamy.  Add eggs and vanilla and mix.

In a small bowl, mix the flour, baking soda and salt.  Add dry ingredients to brown sugar mixture.  Beat until just combined.  Add oats and raisins and stir by hand.

Using a cookie scoop or spoon, drop cookie dough onto an ungreased baking sheet and bake for 10-12 minutes.  Cookies should be slightly underdone in the middle but golden around the edges.  Let cool on baking sheet for 2 minutes, then transfer to a wire cooling rack.

Deep Dish Oatmeal Cookie Bars

This is one cookie that you can truly sink your teeth into.  The recipe is adapted from Love, Life, Lavins and they are scrumptious!!  I've made these quite a few times in fact.  They don't last long in my house.

They are like chocolate chip oatmeal cookies, but over-sized and in bar form.  And instead of chocolate chips, these are stuffed with chocolate!  A whole layer of melty chocolate right through the center! 

What are you waiting for?  Pour yourself a glass of milk and dig in! 

24 bars

Deep Dish Oatmeal Cookie Bars

2 sticks of butter, room temp
2 eggs
2 cups brown sugar
2 teaspoons vanilla
1/3 cup milk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oatmeal

Chocolate Center
1 can Eagle's brand sweetened condensed milk (her instructions were to not use generic condensed milk for this recipe so I've only ever used this brand!)
1/3 cup butter
1 teaspoon vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees and grease the bottom of a 13 x 9-inch pan.  Mix the butter, eggs and brown sugar in a large bowl of a stand mixer.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients and mix well (it will be quite thick).

Spread 1/2 of the cookie mixture on the bottom of the pan and bake for about 8-10 minutes - just until barely set.  While baking, melt all the chocolate ingredients in a saucepan over medium heat.

Pull out of oven and pour chocolate mixture over the bottom cookie layer.  Drop the remaining 1/2 of the cookie mixture onto the chocolate layer and spread as best as you can (it's hard to cover completely).  Bake for 25-35 minutes (check at 25 minutes and if not completely cooked, you can put aluminum foil over it for the last 10 minutes so it doesn't get too brown).  Let cool completely so everything has a chance to set.

(Source:  Adapted from Love, Life, Lavins)
  

Double Chocolate Peanut Butter Granola Bars

Loaded with chocolate chips and peanut butter chips, these granola bars are one of the easiest snacks you can whip up.  So tasty and will give your kids protein from the peanut butter and tons of energy.  No sugar added.  A fantastic after school snack that will take you less than 10 minutes to prepare.  

Double Chocolate Peanut Butter Granola Bars

1/2 cup semi-sweet chocolate chips plus 1 tablespoon, divided

1/2 cup reduced fat peanut butter, divided 

1/4 cup fat free milk

2 cups oats

1/4 cup peanut butter chips plus 1 tablespoon

1/4 cup honey

1 tablespoon vanilla extract

In a microwave safe bowl, combine 1/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter and the milk. Microwave for 30 seconds and stir until melted (if necessary, put in for another 10 seconds).  Stir in the remaining 1/4 cup of peanut butter, 1/4 cup of chocolate chips, oats, 1/4 cup peanut butter chips, honey and vanilla extract.  Set aside.

Spray a 8 x 8-inch pan with non-stick cooking spray, line with wax paper and spray the paper.  Pour the granola mixture in the pan and with moistened fingers, press into bottom of the pan.  Sprinkle the remaining 1 tablespoon each of the chocolate chips and peanut butter chips and press. Place in the freezer to firm up for about 10 minutes, flip the pan over and peel off the wax paper. Cut into squares or bars (I got about 15 bars out of mine).  Store in the fridge.  

Oatmeal Cream Pies

I was so happy with the way these turned out - just the cutest and tastiest little treats!  The secret is to use a small cookie scoop to get all of your cookies the same shape.  You might want to also think about doubling or doing another 1/2 of the recipe for the icing or filling.  I didn't have enough to turn all the cookies into the little sandwich cookies (not that it was a problem - the cookies were great on their own).

See how nice and perfect they turned out?  That's from using a small cookie scoop (that you can get just about anywhere that sells cooking and baking utensils).

And I would absolutely make this recipe again if I'm just in the mood for oatmeal raisin cookies.  They are moist and chewy.  And the recipe for the filling is a great go-to, incredibly simple recipe to use for cupcakes as well.    

Are they not just darling?  They will keep for up to 5 days refrigerated in an airtight container (if they don't all get eaten before that!).     

Oatmeal Cream Pies

1 1/2 cups flour 

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, room temperature

3/4 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups rolled oats (not quick-cooking)

1/2 cup raisins

8 oz cream cheese, room temperature

6 tablespoons confectioner's sugar

Preheat oven to 350 degrees.  In a large bowl, whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.  In a large bowl of a stand mixer (or using an electric mixer) beat butter and the sugars until light and fluffy, a couple of minutes.  Add vanilla, beat until combined.  Add eggs, one at a time.  

With mixer on low, add flour mixture and beat until combined.  Stir in the oats and raisins by hand.  Using a small cookie scoop, drop dough onto a baking sheet.  Bake until cookies are just set at edges and slightly soft in the middle, about 11 minutes, rotating halfway through.  Let cookies cool 5 minutes, then transfer to wire racks and cool completely.  

Make the filling:  In a medium bowl, using an electric mixer, beat cream cheese and confectioner's sugar until light, about 2 minutes.  Spread filling on flat side of half of the cookies and sandwich with remaining cookies. 

(Source:  Adapted from Martha Stewart's Everyday Food)

No-Bake Cookies

No-bake cookies are one of those recipes that there are a million different slight variations, but most of them are almost exactly the same.  I'm sorry to tell you that this recipe is no different.  But that's not to say that they are not truly excellent.  Such a great cookie to satisfy your sweet tooth in no time at all!

Combine butter, sugar, milk and cocoa powder in a saucepan until butter melts and sugar dissolves.  Remove from heat and stir in your oats, peanut butter and vanilla.  I love raisins in mine, but forgot that I didn't have any, so I omitted them this time.  If you like 1/2 cup of raisins can go in, too (you'll love it).  :)

Using a small cookie scoop, drop mixture onto sheets of wax paper and let cool until hardened.  I kept these in the fridge, which helped them keep their shape and not get all melty when eating them.  Enjoy with a nice glass of milk!

Makes 3 dozen

No-Bake Cookies 

1 3/4 cups sugar

1/2 cup milk

1/2 cup butter

4 tablespoons cocoa powder

1/2 cup peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

1/2 cup raisins (optional)

In a medium saucepan, combine sugar, milk, butter and cocoa powder.  Bring to a boil and cook for 1 1/2 minutes.  Remove from heat and stir in peanut butter, oats, vanilla and raisins (if using).  Use a small cookie scoop to drop mixture onto wax paper.  Let cool until hardened.

Banana Oatmeal Chocolate Chip Cookies

These are almost too easy to make.  And a lot better for you than regular cookies.  Minutes of your time and you have a fantastic after school snack.   

I adapted the recipe from Bethenny Frankel.   Some of the substitutions I made were using skim milk instead of soy and using white granulated sugar for raw sugar.  The banana and small amount of canola oil keep these moist and incredibly flavorful.  

Just 1/2 cup of sugar and no eggs or butter.  Which means, no guilt when giving these to your kiddos.  They will scarf these up - just you watch!  Every time I make these, which is often, my four year old says, "Mommy these are SO good!".  Love it. 

Makes 2 Dozen

Banana Oatmeal Chocolate Chip Cookies

1 1/2 cups flour
3/4 cups oats
1/2 cup sugar
1/3 cup mini chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon canola oil
1/3 cup + 1 tablespoon skim milk
1 medium ripe banana, mashed
1 teaspoon vanilla extract

Preheat oven to 375 degrees.  In a medium bowl, combine all of the dry ingredients.  In a separate bowl, mix the oil, skim milk, banana and vanilla.   Pour the wet ingredients into the dry and stir until everything is combined.  Using a cookie scoop or large spoon, scoop the batter onto a cookie sheet.

Bake for 10-12 minutes, or until the edges turn a golden brown.  Let sit for 2 minutes, then transfer to a wire cooling rack.

(Source:  Recipe adapted from Bethenny Frankel)

Chocolate Chip Oatmeal Cookies

Instead of coming up with another recipe for these oh so amazing chocolate chip oatmeal cookies, I just used my original chocolate chip cookie recipe and added oats.  I mean, why mess with perfection?  Yes, I do believe that my chocolate chip cookies are absolute perfection.  And, in case you missed them when I posted that recipe awhile back, here's the new and improved version, with oats!  It's a toss up to which ones we like better in my household.  A tip - definitely do not over bake these.  Take these out just when you think they are almost done, that's when they are the best - they should still look a little gooey in the middle.  

Makes about 4 dozen

Chocolate Chip Oatmeal Cookies

1 cup butter, room temperature (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups old-fashion oats

1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  In a large bowl of a stand mixer, cream the butter and sugars until light and fluffy.  Add egg and beat until combined, then add vanilla extract.  In a separate bowl, combine flour, salt and baking soda.  Slowly incorporate dry ingredients into the batter and beat until completely mixed in.  Add oats and mix again.  Fold in chocolate chips.

Using a small cookie scoop, drop dough onto a cookie sheet and bake for 13-14 minutes until starting to turn a little golden in color.  Cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool.  

Chocolate Peanut Butter Oat Bites

You know my love of chocolate, peanut butter and oats!  I'm addicted (seriously, it's a problem)!  But, I have to say that I feel pretty good about giving these to my family.  And they're so fast to make, like 5 minutes and you're done ~ and that includes rolling time.  

4 tablespoons chocolate chips, divided

4 tablespoons reduced fat peanut butter, divided 

2 tablespoons fat free milk

1 cup oats

2 teaspoons vanilla extract

2 tablespoons honey

Microwave 2 tablespoons of chocolate chips, 3 tablespoons peanut butter and the milk for 30 seconds.  Stir (if not completely melted, do another 10-20 seconds).  Add the remaining ingredients including the extra 2 tablespoons of chocolate chips and 1 tablespoon peanut butter; stir.  Roll into balls or press into a 8x8 pan to make bars.  Place in fridge or freezer until set (at this point you can cut them into bars if you pressed them in a pan). 

(Source:  Adapted from Averie Cooks)