★Ingredients
1 cup unsalted butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
3 cups quick-cooking oats
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup peanut butter
Give me a nutty sloppy cornbread recipe
★Instructions
- Prepare the Pan: Line an 8×8 inch or 9×9 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
- Melt Butter and Sugar: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and vanilla extract until the sugar is dissolved.
- Mix in Oats: Add the oats, cinnamon, and salt to the saucepan. Cook and stir for 4-5 minutes until well combined and the oats are slightly toasted.
- Press Oat Mixture: Press half of the oat mixture into the prepared pan, spreading it evenly.
- Melt Chocolate and Peanut Butter: In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Layer Chocolate Mixture: Pour the chocolate-peanut butter mixture over the oat layer in the pan, spreading it evenly.
- Top with Remaining Oat Mixture: Sprinkle the remaining oat mixture over the chocolate layer, pressing gently to adhere.
- Chill: Refrigerate the bars for at least 2-3 hours, or until firm.
- Cut and Serve: Once firm, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars and serve.