Days go by, a month! since I’ve last visited here and we are now in California for the summer months blessed with cool, foggy mornings, lots of strong espresso, and all the locally grown produce a native could wish for.
Summer calls for cookies, and pie, and all sort of delicious fruity things. It also calls for a simple recipe, and this one certainly fits that particular wont. Oats are twirled with maple syrup and coconut oil, topped with melted chocolate, and then slid into the fridge (rather than the oven) to rest awhile and get cozy. It doesn’t get much easier than that but don’t worry: for all its ease, this isn’t a boring recipe. Not at all.
I have a feeling this will morph into an iteration of some sort of no-bake raspberry (or blackberry) bars as we ease into warmer weather here on the West Coast. Summer, like I mentioned, is ripe and bursting with fruit and when it’s in season and I am here for the season well — I can’t not take advantage. You, too?
I don’t make a lot of no-bake desserts but on hot hot day who wants to turn on the oven for a sweet treat? These are simple enough that you can tend to your blender of gazpacho while you melt the chocolate. I cut my portions small, since even a small square tastes very rich.
Makes 16 smallish servings.
1/2 cup butter
1/4 cup coconut oil
1/3 cup maple syrup
3 cups (gluten-free) oats
4 oz. semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 teaspoon sea salt, for sprinkling
Lightly grease a 9×9 inch square pan with coconut oil
In a large saucepan, melt the butter and coconut oil over medium heat. Stir in the maple syrup and the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well combined.
Press half of the mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Sprinkle with 1/2 teaspoon sea salt.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.