Martha Stewart’s No-Bake Chocolate and Peanut Butter Oatmeal Bars

Posted in on the 19th February, 2013

Not every lovely home has a functioning oven, and not every homemaker is an expert in baking.  But when it comes to cookies, there is a way to create these tasty goods without the need of an oven.  Here is one version of no-bake cookies, made with chocolate wafers and peanut butter, as shared by Martha Stewart.  (Yields 12)

shutterstock_127967564Ingredients:
Vegetable oil cooking spray
9 ounces chocolate wafers, finely ground to about 2 cups
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners’ sugar
1/4 teaspoon coarse salt
5 ounces unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup and 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

 

 

Directions:

  1. Coat a 9-by-13-inch baking dish with cooking spray.  Place parchment over the dish, leaving a 2-inch excess on each of the long sides.
  2. In a large bowl, combine wafers, oats, sugar, and salt.  Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking the mixture until well-combined.  Add the peanut butter mixture to the wafer mixture, stirring until well-mixed.
  3. Transfer the mixture to the baking dish.  Using the bottom of a measuring cup or an offset spatula, firmly press the mixture until the layer becomes even.  Refrigerate for 30 minutes.
  4. Pour the melted semisweet chocolate over the chilled mixture.  Using an offset spatula, spread the chocolate into a thin layer that covers the entire surface.  Refrigerate until hardened, around 15 minutes.
  5. Heat the remaining 3 tablespoons of smooth peanut butter in a small saucepan until runny.  Drizzle the peanut butter over chilled chocolate, then drizzle the melted milk chocolate over it.  Refrigerate until hardened, around 15 minutes.
  6. Using the parchment as your lever, lift the chilled block.  Run a sharp knife under hot water, pat dry, and cut the whole cookie into 24 squares.  Make sure to wipe the knife between cuts.  Leave the bars at room temperature for 10 minutes before serving.