- Yield:6 to 8 squares, or 6 cupcake rounds
- 1/2 cup (1 stick) of butter
- 1/4 (generous, packed) cup of light brown sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups quick cooking oats
- 1/2 cup semisweet or bittersweet chocolate chips (milk chocolate will likely be too sweet)
- 1/2 cup peanut butter (I used the natural version of Jiff chunky. A blended natural variety is fine, but make sure it's of an even consistency. A blended almond butter can also be substituted)
Line a 8x8, 9x9 or other square pan with parchment paper. The recipe is forgiving, but the pan's dimensions will affect the thickness of the cookie. Or prepare a muffin tin with cupcake liners.
Melt butter in a saucepan over medium heat, the lower and slower the better. Add the light brown sugar and vanilla. When the butter has liquefied, add the oatmeal. Keep the temperature as low as possible until the oatmeal has absorbed the butter and sugar mixture, but is not burnt.
Melt chocolate and nut butter together in a microwave or bain marie (water bath). Do not boil.
Spread half of the oat mixture in the pan or in the cupcake liners. Top with chocolate mixture. Spread other half on top of the oat mixture. Press down with another sheet of parchment. Refrigerate for several hours or overnight, then serve at room temperature.