Today I’m excited to share an easy, no-fuss recipe for No-Bake Chocolate Oatmeal Bars. I’ve wanted to create another chocolate no-bake treat for a while, and this one turned out perfectly. These bars are quick to assemble, require no oven time, and deliver a rich chocolate and peanut butter flavor with a satisfying oat texture. If you enjoy simple, make-ahead desserts that travel well and please a crowd, these bars are a great choice.
No-Bake Chocolate Oatmeal Bars
These no-bake bars pair classic pantry ingredients — oats, coconut, peanut butter, and a chocolate drink mix — into a satisfying treat that sets in the refrigerator. The texture is chewy from the oats and coconut, with a creamy chocolate layer and a decorative peanut butter drizzle on top. They make a convenient dessert for busy weeknights, potlucks, lunchboxes, or whenever you want something sweet without heating up the kitchen.
Why you’ll love these bars:
- No baking required — they set in the refrigerator.
- Simple ingredients, easy to find in most pantries.
- Customizable: swap peanut butter for another nut or seed butter if desired.
- Portable and portioned — cut into squares for grab-and-go snacks.
Chocolate No-Bake Bars Recipe
Ingredients
- 1 ½ cups coconut flakes
- 1 ½ cups old-fashioned oats
- 1 ¼ cups confectioners (powdered) sugar
- ¼ teaspoon salt
- 5 oz unsalted butter, cut into pieces
- 1 ¾ cups peanut butter, plus 2 tablespoons for drizzling
- Chocolate drink mix or similar chocolate melting mix (amount as needed to melt and pour)
Instructions
- Prepare a 9×13 baking pan by coating it lightly with non-stick spray and lining it with parchment paper. Leave a 2-inch overhang on the sides so you can lift the bars out easily after they set.
- In a large mixing bowl, combine the coconut flakes, old-fashioned oats, powdered sugar, and salt. Stir until evenly mixed and set the bowl aside.
- In a small saucepan over medium heat, melt the butter. Once melted, add the peanut butter and whisk until the mixture is smooth and fully combined. Remove from heat.
- Pour the warm butter and peanut butter mixture into the oat and coconut mixture. Stir thoroughly so the dry ingredients are evenly coated. Press the mixture firmly and evenly into the prepared baking pan to form the base layer.
- Place the pan in the refrigerator for about 30 minutes to allow the base layer to firm up slightly before adding the chocolate.
- While the base chills, melt the chocolate drink mix in short intervals (if using a microwave-safe bowl, heat in 20–30 second bursts), stirring between intervals until smooth and pourable.
- Pour the melted chocolate over the chilled oat base and spread it into an even layer with a spatula. Return the pan to the refrigerator for 15 minutes to set the chocolate.
- Melt the remaining 2 tablespoons of peanut butter until runny (short microwave bursts work well). Drizzle the melted peanut butter over the set chocolate layer and, if you like, drizzle a bit more melted chocolate for a decorative finish.
- Refrigerate for another 15 minutes to harden the drizzled toppings completely.
- Lift the parchment paper out of the pan using the overhang, transfer to a cutting board, and cut into squares. Store the bars in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Kitchen Tools
- 9×13 pan
- Parchment paper
- Mixing bowls
- Saucepan or microwave-safe bowls for melting
- Spatula and a sharp knife for cutting
Nutrition (per serving)
Today’s post is sponsored. All opinions expressed are our own.
Serving and Storage Tips
For clean slices, chill the bars until completely firm and wipe your knife with a hot, damp cloth between cuts. These bars keep best chilled; store them in an airtight container in the refrigerator for up to a week. For longer storage, layer the squares with parchment paper and freeze for up to two months. Thaw in the refrigerator before serving.
Recipe originally shared on October 25, 2015. Updated October 2020.