Name: No-Bake Cookie Bars
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1/2 cup peanut butter (natural or regular); 1/4 cup pure maple syrup or honey; 1/4 cup cocoa powder; 1/4 tsp salt; 1/2 tsp pure vanilla extract; 1/3 cup mini chocolate chips (optional); 1–2 tbsp milk of choice, if needed for texture

Rich, fudgy chocolate peanut butter cookie bars made with wholesome ingredients — and the best part? I don’t need to turn on the oven. These bars are my go-to when I want something sweet, satisfying, and simple. Perfect for an after-school treat, midday snack, or quick dessert that feels indulgent but is secretly better-for-you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

1/2 cup peanut butter (natural or regular)

1/4 cup pure maple syrup or honey

1/4 cup cocoa powder

1/4 tsp salt

1/2 tsp pure vanilla extract

1/3 cup mini chocolate chips (optional)

1–2 tbsp milk of choice, if needed for texture

Directions

I line an 8×8-inch pan with parchment paper to keep things clean and easy to remove.

In a large bowl, I mix the oats, cocoa powder, and salt together.

In a separate bowl, I gently warm the peanut butter and maple syrup (or honey) until the mixture is smooth and easy to stir.

I stir in the vanilla, then pour the wet ingredients over the dry and mix everything well.

If the mixture feels a bit dry, I add 1–2 tablespoons of milk until it forms a thick, sticky dough.

At this point, I fold in mini chocolate chips for extra chocolatey goodness.

I press the mixture firmly and evenly into the prepared pan.

Then I refrigerate it for at least 1 hour, or until the bars are firm enough to slice.

Once chilled, I cut them into bars or squares and they’re ready to enjoy.

Servings and timing

Servings: 12 bars

Prep Time: 10 minutes

Cooking Time: 0 minutes

Chill Time: At least 1 hour

Total Time: About 1 hour 10 minutes

Calories per serving: 180 kcal

Variations

I love how customizable these bars are:

I swap peanut butter for almond or cashew butter if I want a different flavor.

For a vegan version, I always go with maple syrup instead of honey and use dairy-free chocolate chips.

If I want a protein boost, I stir in a tablespoon of protein powder and a splash more milk to adjust the texture.

For a nut-free option, sunflower seed butter works well.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to a week. If I want them to last longer, I freeze them — they stay good for up to 3 months. I just let them thaw for a few minutes at room temperature before enjoying. No need for reheating since they’re best served cold or at room temp.

FAQs

How can I make these cookie bars vegan?

I make them vegan by using maple syrup instead of honey and choosing dairy-free chocolate chips and milk. It’s that easy.

Can I use quick oats instead of rolled oats?

Yes, I sometimes use quick oats if that’s what I have. The texture turns out a bit softer, but they still hold together well.

What kind of peanut butter works best?

I usually use natural peanut butter for a less processed option, but regular peanut butter works great too — just make sure it’s creamy for the best texture.

How do I keep the bars from falling apart?

I make sure to press the dough firmly into the pan and chill it long enough. If it’s still too crumbly, I add a splash more milk to bind everything.

Can I double the recipe?

Absolutely. I just use a 9×13 pan and double all the ingredients. It’s perfect when I need to make a bigger batch for sharing (or keeping all to myself).

Conclusion

These no-bake cookie bars are one of my favorite treats when I’m short on time but still want something delicious and satisfying. With minimal effort and clean ingredients, I get a rich, chocolatey bite that hits the spot every time. Whether I’m making them for myself or to share, they never last long in my fridge.

📖 Recipe: