A deliciously lightened up crunchy peanut butter oat cookie bar topped with a thin layer of chocolate and chopped nuts!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 32
Calories: 77
Author: Martha McKinnon | Simple Nourished Living
Ingredients
1-½cupsold-fashioned rolled oats
½cupoat bran
½cuppacked brown sugar
⅓cuppeanut butter
¼cuplight corn syrup
2tablespoonsbutter, melted
1teaspoonvanilla extract
½teaspoonsalt
½cupsemi-sweet chocolate chips
2tablespoonschopped nuts
Instructions
Line a 9-inch baking pan with non-stick foil. (If you don't have non-stick foil, line the pan with plain foil and coat the foil with non-stick spray.
Position an oven rack in the center of the oven and preheat the oven to 350F degrees.
In a large bowl, mix together the oats, oat bran and brown sugar.
In another bowl, mix together the peanut butter, light corn syrup, melted butter, vanilla and salt until well blended.
Add the peanut butter mixture to the oat mixture and mix well.
Scrape the mixture into the prepared pan and pat down firmly and evenly.
Bake until set, 15 to 20 minutes.
Remove from the oven and let cool.
Prepare the chocolate topping: While the cookie bars cool, melt the chocolate, either over low heat in a small heavy-bottomed saucepan or in a small microwave safe bowl in the microwave.(To melt chocolate in the microwave, heat at 50% power for about 30 seconds. Remove and stir. If chocolate is not melted, return and heat at 50% for another 30 seconds and stir again. Repeat, stirring every 30 seconds to avoid scorching the chocolate. When small lumps remain, remove and stir to complete the melting.)
Spread a thin layer of melted chocolate evenly over the bars and sprinkle with the chopped nuts.
Place in the refrigerator to cool completely.
When completely cool, cut into 32 bars.
Recipe Notes
I substituted some of the butter with peanut butter (because I love peanut butter), some of the oats with oat bran, and decreased the amount chocolate and nuts used on top by half.If you don't want to use light corn syrup in this recipe, you could try:
Agave Nectar
Brown Rice Syrup
Honey
Golden Syrup (a pantry staple in the UK)
Cane Syrup
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