Ingredients:
1 cup creamy peanut butter
1/2 cup honey
2 cups quick oats
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup mini chocolate chips (optional)
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Instructions:
Line a 9-inch round cake pan with parchment paper, ensuring some overhang for easy removal later.
Combine quick oats and cocoa powder in a large mixing bowl.
In a saucepan over medium heat, mix peanut butter, honey, milk, and butter until smooth.
Remove from heat, stir in vanilla extract and salt.
Pour peanut butter mixture over oats and cocoa powder, mixing until evenly coated.
Fold in mini chocolate chips if desired.
Press mixture firmly and evenly into the prepared cake pan.
Refrigerate for 2-3 hours until firm.
Lift the cake out of the pan using the parchment paper overhang.
Slice and serve your No-Bake Cookie Bar Cake