Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.
Notes:The peanut butter and peanuts can be omitted. Replace the nuts with anything of your liking such as crispy rice cereal, coconut, or sunflower seeds. The mixture is cooled before adding the chocolate chips so that they don't melt. The chips may not want to stick into the mixture, however, so just press them in when pressing the mixture into the pan.
- 3 1/2 cups (11 ounces) quick cooking oats
- 2 tablespoons (1 ounce) unsalted butter
- 28 each (7 ounces) marshmallows
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup chopped peanuts
- 3 tablespoons creamy peanut butter
- 3/4 cup semisweet chocolate chips
Line bottom and two sides of 9- by 9-inch cake pan with foil, allowing foil to hang over edges of pan. Butter inside of pan.
In large skillet, heat oats over medium heat until lightly toasted and fragrant, stirring, about 5 minutes. Set aside to cool.
In large saucepan, heat butter with marshmallows over medium heat, stirring, until melted. Stir in honey, salt, and vanilla. Stir in oats until completely combined.
Transfer mixture to large bowl or sheet pan. Let cool to just barely warm (see note). Mix in peanut butter and chocolate chips. Press firmly into pan. Use bottom of measuring cup to smooth top. Let set, about an hour. Lift out of pan and transfer to work surface. Cut in half horizontally, then 5 vertical rows. Bars can be stored in a sealed container at room temperature for up to 1 week.
9- by 9-inch cake pan