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“So then what’s with the overly dramatic title?”
I have these ingredients on hand 99% of the time.
ALL the ingredients.
And these bars are so fast to throw together that you can basically have them done before you give it a second thought.
“Yeah, but I’m not a food blogger. I don’t have fancy ingredients around 24/7. I’m not in any danger.”
Do you see what I mean?!?
I took these bars to my son’s school for Parent Teacher night, and I was stopped in the hallway twice by someone who wanted the recipe!
Don’t say I didn’t warn you.
No Bake Chocolate Oat Bars
Adapted from allrecipes.com
Makes 1 9×9 inch pan
3/4 cup butter
1/2 cup brown sugar
2 tsp vanilla extract
3 cups oats (quick cooking works best)
1 cup chocolate chips
1/2 cup peanut butter (or other nut butter)
In a large saucepan, melt the butter over medium heat. Add the brown sugar and vanilla and stir to combine. Add the oats and stir until everything is moistened. Turn heat to low and continue to stir this mixture until the chocolate is ready.
At the same time, combine the chocolate chips and peanut butter in a sauce pan over medium heat. Stir often to prevent the chocolate from burning. When the mixture is completely melted and smooth, remove the pan from the heat.
Pour just over half of the oat mixture into the 9×9 pan. Use a spatula to spread and compress the oats. I used a sheet of parchment and pressed the mixture down with my hands. When you have a smooth surface, pour the chocolate over top, and use your spatula to spread and smooth the chocolate. Carefully drop the remaining oats over top to create clumps.
Freeze the pan for 1 hour, or refrigerate overnight. Allow it to sit out at room temperature to make the bars easier to cut.
And while you’re at it, you might as well make a double batch and keep one in the freezer.
You know, for emergencies.
But it won’t kill you. Or even make you sick.
The hot coffee cooks the eggs for you. No worries.
Ok, so here’s where I need your help. The Pioneer Woman calls these “Pots de Creme.” When I served them to my friends I called them “Chocolate Mousse.” However, both pots de creme and chocolate mousse have cream or milk involved.
So what is it really? Is this custard? Is the Pioneer Woman correct? Did I lie to my friends?
Ambiguous Chocolate Cups
from The Pioneer Woman
12 ounces chocolate (I used semi-sweet chocolate chips)
4 eggs, room temperature
2 tsps vanilla
pinch of salt (about 1/8 tsp)
1 cup HOT coffee (too hot to drink)
Place chocolate, room temperature eggs, vanilla and salt into a food processor. Start blending ingredients. As the processor is still running, carefully pour coffee into the mixture. Blend until smooth.
Pour the chocolate into individual serving dishes, or one bowl that you will serve from. Refrigerate for at least 4 hours before serving with whipped cream or whipped coconut milk.