NO-BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL COOKIES

By Clarabell

Ingredients

• Vegetable oil cooking spray
• 9 oz chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 c old-fashioned oats
• 1 1/4 c confectioners' sugar
• 1/4 t coarse salt
• 5 oz (1 stick and 2 T) unsalted butter, cut into small pieces
• 1 c chunky peanut butter
• 3/4 c plus 3 T smooth peanut butter
• 10 oz semisweet chocolate, melted
• 1 1/2 oz milk chocolate, melted

Details

Servings 2

Preparation

Step 1

1. Coat a 9x13 baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

2. 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 c 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.

3. 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.

4. Heat remaining 3 T 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.

5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping kiife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)