The Best No-Bake Bars

Image credit: ihearexercisewillkillyou.blogspot.com
We’re borrowing a little late-week inspiration from our Pinterest Recipe Board (join us there and share your favorite recipe!). These no-bake bars incorporate the current ‘it’ ingredient, coconut oil and that magic substance most of us can’t live without, chocolate!
Ingredients:
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
- 2 cups dry oats (not instant)
- 1 C shredded coconut
- 1/2 C chopped walnuts (optional)
- 1 1/4 cups dark chocolate chips
- 1 t vanilla extract
Directions:
- Melt peanut butter, honey and coconut oil over medium-low heat.
- Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
- Stir until chocolate is entirely melted.
- Pour into a 9×13 pan and cool in the fridge.
- When it’s set, cut into bars and enjoy.
- Store in the fridge. If they last that long!
Recipe Source: http://ihearexercisewillkillyou.blogspot.com
Category: Uncategorized
incomplete recipe, no oil mentioned until you read directions.
The oil is the 3rd ingredient.
Coconut oil, make sure it’s kept in fridge and let sit out to bring to room temperature.
I have used coconut oil for years and never refrigerate it. Infact, there is nothing that says it should be. Although, in the summer it does melt. I use it for cooking, uncooked candy recipes, and body lotion. It has a natural antibiotic that is said to be healthy for skin problems.
Don’t refrigerate mine either.
It depends on your climate. In the WI summer here without the air conditioning on, it will turn to liquid in my cupboard. In average temps it remains solid.
can you use anything else besides coconut oil?
Butter, but not as healthy
Reread the recipe. It CALLS for 1/2 coconut oil.
it does call for coconut oil?
Coconut oil is in the list of ingredients!
It’s in the list
Is the vanilla a tsp or tbsp?
Teaspoon, for future reference a T refers to a Tablespoon a t refers to a teaspoon
I am a confirmed, card-carrying chocoholic, and any recipe that calls for a mere teaspoon of vanilla is grossly understating the amount, in my not so humble opinion. I cannot make ANYTHING in the kitchen that calls for vanilla (pure vanilla extract, not imitation) without using a tablespoon. And, many recipes that do not call for ANY vanilla will get a tablespoon when I make it. 😉
You go, David! I agree that more vanilla is needed in recipes. What do you think about Mexican vanilla?
I love Mexican vanilla but can’t find it anywhere in the area. But when I go to Mexico, I load up on bottles of Mexican vanilla. It is the best.
I used Mexican vanilla when I Li wd in south Texas…it was fine, but had a coconutty taste to it after being on the shelf for just a short time. I prefer good ol u.s.a. Vanilla.
The problem with Mexican vanilla is, too many samples are showing toxic chemicals. I used to buy it when I was there, but I avoid it like the plague now.
I buy it online. Got two quarts for $38. Love Mexican vanilla…
You can get Mexican vanilla and others from King Arthur Baking. I personally don’t care for its earthiness but it is ok in some recipes. I’ve also tried Tahitian vanilla, which is good in fruity dishes.
http://www.kingarthurflour.com/shop/ingredients/vanillas
Try watkins vanilla, its double strength and believe me a tsp will be enough
I have used Watkins for decades and I agree, it is the best.
Yes! If you can find Watkins vanilla, buy it!
Absolutely! We are kindred souls.
I agree with you David. . . .and only PURE Vanilla. Madagascar Vanilla. It is magical!
small t = teaspoon a large T = Tablespoon.
Small t stands for teaspoon Capital T stands for Tablespoon
Do you think the bars would turn out right if I omit the shredded coconut? Some don’t like coconut.
It’s not shredded coconut…its coconut oil
Oh….now I see the coconut!! So sorry!
It does say one cup of coconut!!
The reason recipe calls for coconut oil and shredded coconut. You may need to reread the recipe.
Works fine without coconut shreds. I use sunflower seeds. And I use almond butter.
what can you replace the coconut oil and shredded coconut with? I am alergic
butter and anything else you like such as currants, sunflower seeds, pumpkin seeds
Rice Krispies are a great sub too!
I have a family member allergic to peanuts, so we cant use peanut butter, any recommendations for a substitute?
Almond butter
Sunflower butter. Tastes just like peanut butter. My preferred brand is I M Healthy.
Almonds ARE nuts!
peanuts are legumes, almonds are tree nuts. The folks I know who are allergic to peanuts are not allergic to almonds or walnuts.
Based on recent studies, an estimated 25-40 percent of people who have peanut allergy also are allergic to tree nuts.2 In addition, peanuts and tree nuts often come into contact with one another during manufacturing and serving processes. For these reasons, allergists usually tell their patients with peanut allergy to avoid tree nuts as well.
peanuts are not a tree grown nut!
That is correct.
WOW Butter
I haven’t tried the wow butter in cooking or baking yet but used on toast the same as I would peanut butter it tastes awesome.
I imagine it should work quite well as a baking ingredient.
Sun Butter – it is made from sunflower seeds and taste just like peanut butter.
I bet rice krispies would be great in this …….
I bet they would also. Yum!
How MUCH coconut OIL ????
recipe says 1/2 cup coconut oil 3 item down in the ingredients
Everyone must be freaking blind on here
Agreed
lol!!! I’m dying here 🙂
Lol yes they are ,it tells all the ingredients if they read it .heheeeeeeeeee
Amen sista….open your eyes people. Good gosh already!
Either blind or stupid. Sorry but the list of ingredients is so clear. 🙁
HA HA …I was thinking the same thing
Can I use regular oil in this.
No, coconut oil will solidify when chilled, regular oil stays liquid.
Maybe try solid shorting
Don’t.
butter will work
Only if you want to eat it with a spoon! 🙂
can I use regular oil.
See my comment above. You could use butter though.
Just made these but didn’t have walnuts so used sunflower seeds & an extra 1/4 C raisins. In the fridge now. Going to make next time with some almonds & some brown rice crispies & use almond extract! Just finished licking clean the pot & spoons. Yummer. Hurry up and cool already!
My daughter-in-law is allergic to chocolate. Would these be good without it? What could be used in it’s place?
You could try carob chips
So I wanted to print the recipe, unfortunately it printed all the responses too – what a waste and why would they do that? Last time
You could also use copy and paste
highlight what you want to post; right click and print and choose area highlighted.
Sorry….what you want to PRINT, not post.
When printing go to the top left of page , click file, then click print preview and choose 2nd page and print.
Does using all natural peanut butter vs traditional peanut butter make a difference in the consistency?
I just made something similar to this last night. You can add whey protein to it and use natural peanut butter or PB2 (less fat less calories) and make it a energy protein bar. And if you are allergic to peanuts use almond butter I also 1/2’d the coconut oil and used unsweetened coconut milk to cut down on the fat ( or almond milk )
How much whey protein and PB2?? 🙂
My husband is not a fan of dark chocolate, I want to try these as a healthier alternative to candy bars and desserts. Any suggestions on which brand chocolate to use so it doesn’t have that typical dark chocolate tartness
I use:
1/2 C. butter
1/2 C. milk
2 cups sugar
4-6 T. Cocoa
1/2 C. Peanut butter
2-1/2 C. Oats
1 C. shredded coconut
2 t. Vanilla
Melt butter in pan on stove; add milk then sugar & cocoa (I use 4 T. but if you like it really chocolaty, use 6 T.)
Bring to rolling boil, stirring frequently. Boil for 1 minute, stirring constantly. Remove from heat and add peanut butter. Stir until melted. Add vanilla. Pour over oats and coconut. Can add nuts, if desired. 1/2 – 1 C. chopped.
Would margarine work?
Sherry, I was wondering if in place of the regular butter could u use cannibus butter…. & leave out the coconut & put in maybe rice krispies for the people that don’t like coconut…
Do you have nutritional info on this recipe? And what’s the serving size?
Nope, sorry Cheryl This recipe was off a Pinterest post and the blogger who posted it has since moved on to a different platform, so they’re not available to ask.
Calories 250, Calories from Fat 160, Total Fat 17.8g 27%, Saturated Fat 8.8g 44%, Cholesterol 0mg 0%, Sodium 61mg 3%, Potassium 149mg 4%, Carbohydrates 21.0g 7%, Dietary Fiber 2.2g 9%, Sugars 12.6g, Protein 5.7g, Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 13%
* The entire recipe has been calculated for 20 servings,
* Percentages (%) are based on a 2000 calorie diet
Can I use steel cut oats instead of oatmeal?
I don’t think so, Barbara. Raw steel cut oats are way too chewy and hard for no-bake bars. Cooked steel cut oats would be too wet.
You could use solid shortening instead of coconut oil.
Don’t. Much too oily. Use butter if not using coconut oil.
I must be stupid!! I tried to print recipe for ‘no bake bars’..I pressed ‘print’ & after 5-6 sheets of comments I cancelled it…Used up all my print paper…what a joke!
To PRINT… change setting from ALL to page 2 only and you will not get all the comments.
I was disappointed after making these to realize that they had to be kept refrigerated Otherwise they started to get really soft and sticky. Otherwise very easy to make
Can these be frozen for use later
Can you use chocolate protein powder? If so how much? How much PB2?
Can you use chocolate whey protein powder if so how much? How much PB2?
Read the directions on PB2 container to equal same amount of peanut butter called for in this recipe.
For example, if 2 tbsp PB2 + water = 1 cup of peanut butter then adjust your recipe accordingly.
Can I use crisco coconut oil?
Can I use crisco coconut oil?
What is meant by unrefined coconut oil?
Coconut oil that hasn’t been refined. Lol
I have had more fun reading the comments………totally forgot this is a recipe, lol
I cannot believe some of these completely idiotic comments. READ the ingredients again before posting. READ the instructions again before posting. TRY variations if you wish but I did not see anyone with a title DR in front of their name. If you have a known allergy, I would think you would use common sense and not make it. If you don’t like an ingredient leave it out. Otherwise just try what is posted!
Yesss! LOL
And I can’t believe I read to the bottom! Hilarious! But will try these squares for sure, sounds like they would be sweet but no processed sugar. Honey works for me!
I agree William!! also with Rita…I read all the way to the bottom too!
So did I , what an entertaining experience ha ha !!
Where can I find the amount of calories per bar an the amount of protein? How many bars do we make from this?
Calories 250, Calories from Fat 160, Total Fat 17.8g 27%, Saturated Fat 8.8g 44%, Cholesterol 0mg 0%, Sodium 61mg 3%, Potassium 149mg 4%, Carbohydrates 21.0g 7%, Dietary Fiber 2.2g 9%, Sugars 12.6g, Protein 5.7g, Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 13%
* The entire recipe has been calculated for 20 servings,
* Percentages (%) are based on a 2000 calorie diet
A lot of these recipes look delicious. I can’t wait to try some of them.
The comments on this page has really made me laugh and smile this morning. Thank you all
I read all the way to the bottom, too. Very entertaining!!!
I agree. I have never read more idiotic comments on a recipe in my life. Did ANYBODY actually make these? I’d like to know how they taste not who has allergies and who wants substitute info and calorie counts. Figure this shit out for yourselves people. Try the recipe and make a comment on the bar. Holy smokes. So ridiculous.
:p
I recommend this recipe! These turned out pretty good! Very easy to make. Next time I’m replacing the rolled oats with Rice Krispies. Pumpkin seeds and cranberries would be a great addition, too.