There are snacks, and then there are Snacks, with a capital "s." You know the kind—the magical in-between bites that blur the line between "treat" and "totally fine at 3 p.m." Content creator Rachel Mansfield (@rachlmansfield), known for her accessible, better-for-you recipes, just dropped one of the most irresistible "Snacks" I've seen in a while: Triple Layer Chocolate Peanut Butter Oatmeal Bars.
They’re no-bake, vegan, gluten-free and made with pantry staples you probably already have. Plus, they’re the kind of snack you’ll keep in your fridge and think about constantly! If you’re into chocolate, peanut butter, oats and a touch of crunch, buckle up and get ready to head to the kitchen.
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Rachel describes these bars as a “desserty snack” and that’s really the best way to sum them up. They’re sweet but not too sweet, hearty without being heavy and thanks to the granola topping, they deliver on both flavor and texture.
These are no-bake and take just about 10 minutes of hands-on time. The hardest part, truly, is letting them set in the freezer without devouring them straight from the pan.
This dessert features a soft, chewy oatmeal base, a thick, creamy peanut butter-chocolate layer and a crunchy top, thanks to granola. If you’ve been trying to cut back on processed sweets but still want something satisfying, this recipe is the ideal middle ground. It’s made with simple ingredients, but still tastes like a treat you'd snag at a fancy bakery.
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How to Make Triple Layer Chocolate Peanut Butter Oatmeal Bars
For the base layer, you'll need rolled oats, natural peanut butter, maple syrup and sea salt. For the middle layer, grab dark chocolate chips, natural peanut butter and coconut oil. For the top layer, you'll need granola and a drizzle of melted chocolate or more peanut butter.
Start by lining an 8-by-8-inch pan with parchment paper for easy cleanup and to help you easily lift the bars out of the pan. In a medium bowl, mix oats, peanut butter, maple syrup and sea salt until well combined. Press this mixture firmly into the bottom of your prepared pan to create a flat, even layer.
In a microwave-safe bowl or on the stovetop using a double boiler, gently melt the chocolate chips, peanut butter and coconut oil until smooth. Stir well, then pour over the base layer, spreading evenly.
While the chocolate is still warm and melty, sprinkle the granola generously over the top. Gently press it in with the back of a spoon so it sticks as the bars set.
Place the pan in the freezer for at least one hour to firm up. Once set, slice into squares or bars. Store leftovers in the fridge for up to a week, or you can keep the bars in the freezer for longer (though we doubt they’ll last that long).
Whether you’re meal-prepping your snacks for the week or just need something to hold you over until dinner, these bars satisfy every craving and they’re made with ingredients you can feel good about. So yes, they’re healthy-ish, but they’re also just really good.
Rachel’s recipe proves that a snack can be so much more than a granola bar from the bottom of your purse. These are bars worth sharing—or hiding behind the almond milk so no one else finds them.
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