Groovin' in the kitchen, dancin' in Missoula.

The Dangerous Bars

Dangerously Delicious Bars
“Why dangerous?” you may ask. “They can’t be that bad for you, right?”

They’re not!

“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.”

I see.

You don’t have things like…
Dangerously Delicious Bars

Dangerously Delicious Bars
How about brown sugar and vanilla?

Dangerously Delicious Bars

Dangerously Delicious Bars
No uh, chocolate chips? Peanut butter?

Do you see what I mean?!?

Dangerously Delicious Bars
And friends? These babies are good. Like made 5 times in the last month good.

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!

Dangerously Delicious Bars
Layers of crumble…

Dangerously Delicious Bars

Dangerously Delicious Bars
Followed by more crumble.

I swoon!

Don’t say I didn’t warn you.

No Bake Chocolate Oat Bars
Adapted from

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.

4 thoughts on “The Dangerous Bars”

  • Looks fantastic. On the agenda for tonight’s baking lesson with my five year old! I am curious though, how on earth did you get let in a school with peanut butter?! Did the nut police not track you down and shoot their epi-pen guns at you? I kid, obviously – just curious, as we aren’t allowed anywhere near peanuts in things we make for school.

    • Lol! They let me get away with it because I brought the bars in after school had let out, and only the teachers got the goodies since they had to be there late.

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