You know the mom- the one who has the cookies or cake ready. The cookies that take overnight chilling and sixteen bowls and spoons and yet the kitchen looks like it was just cleaned…
Unfortunately I’m not that mom- not by a mile! I’m really just way too lazy for anything needing more than one bowl, if it can be made in the pan its going to be baked in that is my kind of recipe!
My kids on the other hand still love cookies, and bars and all the things that “the mom” would make so I’ve had to find ways to “lazify” these items to keep me and my little ones happy. Let’s just say when my family hears the words chocolate, and peanut butter there is no one complaining!
I recommend using milk chocolate instead of dark chocolate in this recipe because it adds a richness and sweetness that you don’t get with dark chocolate. That gives the recipe enough sweetness without any additional sugar added.
1.5 cups all natural peanut butter
1 cup milk chocolate chips (or chopped chocolate bar or two :p )
4 cups rolled oats
1 tsp vanilla
Preheat your oven to 350 Fahrenheit
Mix chocolate and peanut butter in a microwave safe bowl and microwave for 30 seconds.
Stir the mixture to melt all of the chocolate. **If you use the regular peanut butter you may need to microwave for longer as the oils in the natural help it melt quicker
Add oats and vanilla followed by eggs and stir to combine
Pour into a greased 9×13 pan and bake for 20 minutes or until set
cool and slice into 20 squares.