Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes No-Bake Chocolate and Peanut Butter Oatmeal Bars 3.4 (345) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter. Ingredients Vegetable oil cooking spray 9 ounces chocolate wafers (about 40 wafers), 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) unsalted butter, cut into small pieces 1 cup chunky peanut butter ¾ cup plus 3 tablespoons smooth peanut butter 10 ounces semisweet chocolate, melted 1 ½ ounces milk chocolate, melted Directions Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. 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. 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. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes. 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. Cook's Notes Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month. Rate it Print