Amanda's No-Bake Chocolate Coconut Oatmeal Brownie Bars with Peanut Butter

Amanda's No-Bake Chocolate Coconut Oatmeal Brownie Bars with Peanut Butter

3 cups dry rolled oats

1  ½ cups creamy peanut butter

1 tsp. vanilla extract + another ½ tsp. for the buttery sauce

1 tsp. salt

1 cup granulated sugar

1 cup light brown sugar

½ cup milk

1 stick Butter (½ cup softened butter)

3/4 cup shredded sweetened coconut + more for topping

1 tsp. ground cinnamon + ½ tsp. for buttery sauce

1 cup chocolate chips 

3 tbs. almond slivers, finely chopped and toasted, for topping

Directions:

Coat a rectangle glass pan (about 13"x9" or you can use multiple glass baking pans) with cooking spray or with softened butter.

In a large mixing bowl, combine the cup of chocolate chips, measured oats (can use 2 ½ cups instead of 3), peanut butter, 3/4 cup of coconut, 1 teaspoon of vanilla extract, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Mix the ingredients together, the best you can. Set aside.

*Tip: Don't break a sweat trying to combine everything together. I wish someone told me this tip! I was trying to knead all of the dry rolled oats into the peanut butter. I later found out that that was unnecessary and the buttery mixture just breaks it all up anyways.*

In a medium-sized saucepan, over medium high heat, thoroughly combine both types of sugars, milk, butter, ½ teaspoon of vanilla extract, salt, and ½ teaspoon ground cinnamon. Bring to a rapid boil. Keep boiling for 2 minutes until the mixture starts to foam. Remove from heat.

Immediately, pour the boiling buttery sauce over the peanut butter and oatmeal mixture. Stir quickly and mix evenly.

When everything is thoroughly combined, place the thick, caramelized mixture into the greased baking dishes. Pat down and distribute evenly.

Optional:  Toast the chopped up almond slivers and the shredded coconut over medium-high heat in a small saucepan. Toast until golden brown for about a half of a minute or more. Watch closely. Spread the toasted combination over the finished caramelized mixture.

Refrigerate for about 20 minutes or let it set, at room temperature for 30 minutes.

Cut into bars and serve. You WILL Enjoy!

**I have to admit that I hate artificial coconut. I made this one for my husband. After cutting it into brownie bars, and craving a little chocolate, I figured I would give this one a try… and to say the least, I Loved it! I feel the peanut butter overpowers the coconut enough for me to eat. If you like a lot of coconut, simple. Add more. (Around 1 ½ cups of shredded coconut could work if more coconut is your prerogative; instead of the 3/4 cup I used). I received absolutely no complaints or criticisms from anyone who tried this dessert. 

In this recipe, I only spent $1.49 on the shredded coconut flakes at Aldi's. Everything else for this recipe, I had in my cabinets and fridge. Always try to keep most of these ingredients in your cabinets for future recipes. They are extremely interchangeable and helpful to have on hand.