Soft, chewy, and easy to slice, these no-bake bars are made with just four simple ingredients, including a smooth layer of chocolate on top. No eggs, no oven, and a really good excuse to make another batch.

Close-up of chewy chocolate-topped oat bars stacked with parchment paper

Ingredient notes

¾ cup (190 g) smooth peanut butter –I used unsweetened, but sweetened also works. The bars still hold their shape either way.

⅓ cup (110 g) honey –This amount gives the best texture. Firm, chewy, and not sticky. It binds well with both sweetened and unsweetened peanut butter without making the bars too sweet.

2 cups (160 g) old-fashioned oats – Best for texture. Avoid instant oats, which can make the bars crumbly.

2.5 oz (75 g) dark chocolate – A thin, rich topping. Use chips or chopped chocolate.

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Peanut butter and honey being melted in a saucepan, followed by oats added and stirred in with a pink spatula

Step 1: Add peanut butter and honey to a saucepan. Gently warm over medium-low heat, about 1 minute, stirring until smooth and combined
Step 2: Take the pot off the heat and add the oats. Stir until the mixture is thick and evenly coated.

Finished oat mixture in the bowl with a spatula, and the pressed oat base in a parchment-lined square pan

Step 3: Once mixed, the oats should hold together in soft clumps.
Step 4: Line an 8×8 inch (20cm) pan with parchment and press the mixture in firmly and evenly. Chill for 1 hour.

Step 5: Pour melted chocolate over the chilled base. Tilt the pan gently to spread it into an even layer.
Step 6: Once set, slice into bars. For smooth cuts, dip a sharp knife in hot water and wipe it dry before slicing.

Recipe

Ingredients

¾ cup (190 g) smooth peanut butter (sweetened or unsweetened)
⅓ cup (110 g) honey (amount works well with either sweetened or unsweetened peanut butter)
2 cups (160 g) old-fashioned rolled oats
2.5 oz (75 g) dark chocolate (about ½ cup chopped or chips)

Instructions

Warm peanut butter and honey in a saucepan over medium-low heat until smooth (about 1 minute)
Remove from heat and stir in oats until evenly mixed.
Press into a lined 8×8 inch (20cm) pan and chill for 1 hour.
Melt chocolate in the microwave, stirring between bursts.
Pour over the chilled base and tilt the pan to spread. Leave to set at room temp for 20–30 minutes.
Slice with a sharp knife. Dip in hot water and dry for clean cuts.
Store covered in the fridge for up to 1 week.

See step-by-step images above for visual guidance.

Recipe Notes

Peanut butter: You can use natural peanut butter, but stir it well before using. The bars may set slightly softer than if made with regular creamy peanut butter.

Oats: Use old-fashioned rolled oats for the best chewy texture. Quick or instant oats are too fine and can make the bars crumbly.

Honey: This amount gives the best texture. Firm, chewy, and not sticky. It binds well with both sweetened and unsweetened peanut butter without making the bars too sweet.

Chocolate topping: For a softer bite, slice while the chocolate is just set. For a firm top, let it harden fully before cutting.

Slicing tip: For clean, neat bars, dip a sharp knife in hot water and wipe it dry between cuts.

Swaps: Maple syrup can be used instead of honey. Almond or cashew butter also works in place of peanut butter.

Nutrition

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Comments

5 from 1 vote

4 ingredient Peanut Butter Oat Bars (no-bake)

Ingredient notes

Visual Instructions

Recipe