This is a dangerous kind of bar. Bottom part is all brownie and top is a peanut butter oat crumble. These are not hard to make but definitely a cut above the rest.
Base recipe courtesy of Creme De La Crumb. I left out the peanut butter cups and utilized oat flour, coconut sugar and coconut oil, and tweaked her measurements a bit.
- 3/4 cup diary free chocolate chips
- 1/2 cup coconut oil (or unsalted butter)
- 3 eggs, beaten
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup gluten free oat flour
- 1/2 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 egg, beaten
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/3 cup peanut butter chips
- 1/3 cup chocolate chips
Preheat oven to 350 F. Line an 8 x 8″ brownie pan with parchment paper.
In a small pot, melt the coconut oil and chocolate chips on low heat, stirring constantly. Transfer to large bowl and mix with the sugar, eggs, vanilla and salt. Lastly add the oat flour and combine. Pour batter into pan and bake for 30 minutes.
In a medium bowl, combine the peanut butter and sugar. Add the egg and mix until just smooth. In a small bowl, combine the oats and baking soda. Add that mixture to the peanut butter bowl and mix. Lastly, fold in the chips.
Remove pan from oven and evenly spread out the oat crumble on top. Place back in oven for 15 minutes or until top is set.
Allow to fully cool before slicing.
Yields 9 or 18 bars.