No-Bake Chocolate Fudge Oat Bars

Layer the cut bars between sheets of parchment in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator.

9-Inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula

Bars are gluten free if using certified gluten free oats and crispy rice cereal.

Either creamy or crunchy peanut butter works. I usually use natural-style, but processed such as Jif or Skippy works too. You could also make these with almond butter, or use sunflower seed butter for a nut-free option.

Can I leave out the crispy rice cereal? Yes, but you will lose some crisp texture. Replace with 2/3 cup (about 56g) of whole rolled oats.

You can choose whatever add-ins you like, just use about 3/4 cup total (roughly 100–120g). I typically include salted roasted peanuts and raisins, for that crunchy-chewy texture combo, but feel free to use whatever combination of nuts, dried fruit, and/or seeds such as salted or unsalted peanuts, chopped pecans, almonds, or walnuts, pistachios, raisins, dried cranberries, dried blueberries, or dried cherries, currants, chopped dried apricots or pitted dates, unsweetened shredded coconut or coconut flakes, large seeds such as pumpkin seeds (pepitas), or chopped pretzel pieces. Or skip the add-ins and add a Tablespoon of a small seed such as chia seeds or flax seeds.