This is a healthier spin on an old no-bake favorite that I used to make with my mom from a Better Homes and Gardens magazine recipe years ago. Instead of the mounds of granulated cane sugar, maple syrup steps in and adds a richer flavor in addition to all the same sweetness, coconut oil replaces the butter and pecans add nutty flavor and delicious texture.
Overall these are just as good, if not better, than the original recipe I used to whip up all Summer to keep up with my sweet tooth without heating up the whole house on hot, sunny days.
You can add up to a cup of dried fruit as well as substitute different nuts or seeds in place of pecans (if you so choose).
You have the option of making these bars or cookies, you can spread all of it in a pan to be cut into bars or use a cookie or ice cream scoop to form individual cookies on a baking sheet.
These are a delightful companion to a cup of coffee [or tea]!
Peanut Butter Chocolate Oat Fudge Cookie Bars
-1 cup peanut butter
-1/3 cup coconut oil
-1/3 cup maple syrup
-1 cup dark or semi-sweet chocolate chips
-1 Tablespoon pure vanilla extract
-1/2 cup chopped pecans (optional)
-2 cups old fashioned oats
1. Line a 9x13 pan with parchment paper or line a baking sheet with parchment paper or non stick baking mat.
2. Melt peanut butter, coconut oil and maple syrup in a medium saucepan on medium low heat until melted and combined. Remove immediately from heat after melted, it will burn quickly afterword.
3. Add chocolate chips and stir to melt.
4. Add remaining ingredients and either pour into a parchment paper lined 9x13 pan or plop by 1-2 Tablespoonfuls onto lined baking sheet.
5. Refrigerate until firmed up (at least 30 minutes) and enjoy!
adapted from this recipe by Money Saving Mom
these can easily be made nut free with a few alternatives...
-peanut butter: any other nut or seed butter
-coconut oil: vegan buttery spread
-maple syrup: raw honey
-pecans: walnuts, peanuts, sunflower seeds
-up to 1 cup dried fruit (coconut, cranberry, etc.)