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2 ⅓ cups old fashioned oats

1 ½ cups flour

1 tsp baking powder

½ tsp salt

1 cup creamy peanut butter

1 cup butter (softened)

⅔ cup white sugar

1 ⅓ cup brown sugar

2 eggs

1 tsp vanilla

1 cup peanut butter (for topping)

1 ½ cup (255 g) bittersweet chocolate (finely chopped)

2 tablespoon (28 g) refined coconut oil

Sea salt flakes

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1. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed half cookie sheet (13x18x1) with parchment paper, or spray with nonstick spray.

2. In a large bowl, combine the old fashioned oats, flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, mix together your peanut butter and butter.

4. Add in the sugar and brown sugar and cream together till smooth, and light.

5. Add in the eggs, and vanilla and stir to combine.

6. Add the dry ingredients to the wet ingredients and stir it all together.

7. Press the cookie dough into the cookie sheet, spreading evenly to the edges. The dough is pretty sticky, so spray your hands or a rubber spatula with nonstick spray while you spread it.

8. Bake in the preheated oven for 15 minutes, until the middle is just barely set.

9. Allow the bars to cool for about 5 minutes, then drop peanut butter dollops over the top of the bars.

10. Allow to sit for about 1-2 minutes until the peanut butter starts to soften, then spread the peanut butter evenly over the top.

11. In a medium sized microwave-safe bowl, melt the chocolate and coconut oil on 50% power for 40 seconds at a time, stirring in between until fully melted.

12. Spread chocolate frosting over the top of the bars and spread into an even layer.

13. Allow frosting to set and bars to cool completely before cutting into squares to enjoy.

14. Store bars in an airtight container at room temperature for 5-6 days.

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