Tuesday, January 14, 2014

No Bake Cocoa Bars

If you're in the mood for a chocolaty treat these No Bake Cocoa Bars are perfect. I found this recipe on Pinterest awhile back and I can't believe I'm just  now getting around to posting it. Honestly I made these several times over the last few months and had forgotten about them. 

These no bake cocoa bars are like a creamy chocolate candy packed with oatmeal, peanut butter, honey, chocolate chips and coconut oil. DELISH!!!! They remind me of Chocolate No Bake Cookies, but without the butter and sugar. 

I can't believe I'm going to say this, but I think I like these better. My husband said they're really creamy and chocolaty and gave these cocoa bars a thumbs up. Make sure to use coconut oil because this is what gives these bars their creamy texture and flavor.

Don't worry they will not taste like coconut or have a coconut texture. I recently made the transition over to coconut oil this past year and I love it. I use it in almost all my baked goods, granola, and stir fry dishes.


This recipe is really easy to make and you only uses one pot! Spread mixture into a 9x13 inch pan that has been lined with foil. Refrigerate mixture until hardened and then cut into bars. 

Next time I might try using carob chips in place of chocolate chips, but then I probably shouldn't mess with a good thing LOL. I hope you enjoy this simple no bake bar recipe!!!




No Bake Cocoa Bars

1 - cup natural peanut butter, nut butter, Sun Butter, Wow Butter
or the Sneaky Chefs No-Nut Butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute)
2 - cups old fashioned oats (not quick)
1 1/2 - cup semi sweet chocolate chips

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about 1 - 2 hours.  Cut into bars and store leftovers in the refrigerator.

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be. Keep these bars stored in the refrigerator to prevent melting. 

Recipe adapted from: New Nostalgia





Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.

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25 comments:

Anonymous said... #

Lots of interesting recipes...but I am looking for a good candy recipe that would stand up to shipping via US Post Office to a grandson in the Navy in the Mediterian Sea... any suggestions?

Anonymous said... #

I would love to make these, but my grandson is allergic to coconut. Any suggestions?

Anonymous said... #

My mom would mail my brother ingredients to simple recipes and he would make them himself he loved it

Anonymous said... #

you can substitute butter for the coconut oil - tits the same measurements.

Anonymous said... #

ummmm *its* not the other word LOLOLOLOL sorry bout that! :/

Laura @ House Of Joyful Noise said... #

These look SO GOOD! Now, the recipe says 'peanut butter or any nut butter'. Serious nut allergies in this house, but I am betting Sunbutter can be easily substituted! It's always worked with other recipes, so I'm trying it!

Elizabeth Stidham said... #

Yes just wondering if there is anyway of making these peanut butter instead of chocolate.....

Anonymous said... #

Recipe looks awesome. Thanks for sharing. About mailing treats to military people overseas, my SIL says fudge is great b/c it doesn't melt.

Merle McCauley said... #

I wonder if you could do this with rice crispier or corn chex instead of oatmeal?

Jackie said... #

I wonder how Nutella would play in here instead of coconut oil?

Anonymous said... #

I'm going to try it with rice crispies :)

Colleen said... #

Thank You. This recipe couldn't had come at a better time cause my oven burned out the other day and these bars look Fantastic plus No baking involved.

As they always say; ' if it ain't broke, don't mess with it.' :} but then again I like to experiment with recipes from time to time.
I have never used coconut oil s9o now would be a good time to try it out.
Thanks again for the recipe.
Have an enjoyable week
ColleenB.
Texsas

Tina Butler said... #

@Laura I was reading the comments from where I got the recipe from. They are saying that Sunbutter works just as good. I will add it to my recipe ingredient list.

@Elizabeth, I am not sure about totally taking out the peanut butter or nut butter. I could not tell you how the results would be, so I guess all you could do is try, but remember the end result may be different or the bars may not set up.

@Merle, The coconut oil is what gives these bars their creamy texture. I would probably replace the peanut butter with Nutella rather than the coconut oil. I also think using Nutella and Chocolate Chips might be way to chocolaty.

@Laura The sneaky chef also has a new No Nut Butter that I think would be fabulous in these bars. I will try it next time. It is nut free, soy free, gluten free and more. http://www.thesneakychef.com/free-recipe-no-nut-butter.php

Elizabeth Stidham said... #

No I was wondering if you could make whole bar peanut butter instead of chocolate...no I wouldn't take the peanut butter out.....sorry if I wasn't clear.....thanks

Marsha Baker said... #

These yummy bars are screaming my name. Love the ingredients...short list...and healthier choices. MY kinda goodie. Making soon! Thanks for sharing Tina.

Anonymous said... #

Hi this for the grandmother that wanted to send her grandson homemade goodies. I am a Air Force wife of 20 yrs,(hubby is retiring in May) however I now have a nephew in the Navy & is stationed in Japan, and a nephew in the Marines stationed in Wash DC anytime I would send hubby & a few buddies care pkgs of not only cookies,candies, ad no bake goodies as well as a variety of candies. Whether he was in Korea for a yr, or Iraq,Japan,Kuwait,UAE,Saudi. What I found that worked best for cookies,brownies,muffins/mini loaves,nut clusters,peanut butter balls/cups,cashew brittle, I would find a decor/tin or even a rubbermaid like container and made sure,I used,parchmant paper in between layers and,then 1 layer of bubble wrap, with container closed I wrapped,air pillows,or used popcorn (airpopped)again to secure it in your shipping box. In order for them to recieve goodies under 3 wks we would 1. Bake/make (3-4 wks) ahead and freeze everything I was sending out.If there were going to send multiple pks I numbered each ( example 1/4,2/4 and so on) that way if 1 got lost/ delayed it was easier to find out which pkg it was & it usually showed up with.in the week. When you take it to be mailed you will need to fill out a customs sheet(they're at the PO & free the clerks can help fill it the 1st couple of times) and I try to make sure pkgs go out between Nov10-30 just to make sure. From one grandmotther(wife) to another and anyone else I hope this helpss good luck
Melody Moody
Cheyenne, Wyoming

Tina Butler said... #

Thank you for the information about shipping. This recipe is not recommended for school lunches or care packages as they will melt if not kept cold or in the refrigerator. No bake cookies would work, but these cocoa bars will not.

Anonymous said... #

I mailed pumpkin bread, fudge, divinity, cookies and other sweets to my nephew in Iraq. I did not seal the package really well and most of the items had ruined. Therefore, always SEAL your packages really really well.

Anonymous said... #

I would substitute peanut butter chips for the chocolate chips

Anonymous said... #

I made these with a combination of chocolate chips and butterscotch chips. The chocolate, peanut butter and butterscotch is amazing. Yum-O!!!

Anonymous said... #

Here you go Jay Leno. Lol

Anonymous said... #

1st of all, thank you!! These are amazing. Just updating something you mentioned in the recipe: I made my first batch with INSTANT oats (just because that's what I had on hand) and I do have to say that they were not at good. The instant oats were harder and not chewy. Just gave the bars an overall "different" texture. Granted, they were still good enough that we ate the whole pan! Definitely follow the instructions and use old-fashioned oats when making these. I also plan on experimenting with white chips and butterscotch chips too. YUM!

Melissa @ My Recent Favorite Books said... #

Stopping by from "The Better Baker"! She featured this recipe today, it looks great! =)

Dawn Lloyd said... #

YUM! they look good. I'm a retired Girl Scout! I got a recipe last year for No bake Cookies off another site. I knew all the ingredients to make them but didn't know the amounts.

Because I've been recovering from a health challenge I've been using birch xylitol/stevia for my sweetener.
I know that pure RAW honey (unfiltered, unheated) is excellent for diabetics=actually helps balance blood sugar. I thank God I am NOT a diabetic but certain foods turn into sugar and cause swelling/pain/inflammation.

Can I use my natural herbal sweeteners in these in place of honey? Or I would only use 1/2 honey and if needed to be sweeter add herbal sweetener. I NEVER PUT IN AS MUCH AS RECIPE CALLS FOR ANYWAY (SUGAR)=WE ALL EAT TOO MUCH!
You say "no sugar or butter is used" but both are in the chocolate chips. Unless you bake with carob chips or kind that are made with natural sweeteners.
Can I use cocoa or cacao powder instead of choc. chips?

Recently I bought a powdered peanut butter from vita Cost. It is pretty good without all the fat! I WAS ADDICTED TO P.B.-I think I created a problem with too much in my intestines after eating too much for 4 years!

I've had to back off from it. I eat a no sugar/no salt organic sun butter. I could use that in recipe.
When I get my apt. cleaned up I'm going to throw a party=coming OUT from under the piles!
I'm thinking even now some items I'd like to make.
These would be one of them! But I'd cut down on the sweetener. Plus I'd have to serve them during the day not at night or we wouldn't be able to sleep with sweets/caffeine!
Do you have any gluten FREE recipes? I have to experiment with all my baking recipes no longer using gluten flour.
I'll go through your blog when I have more time.
One of these days I'd like to do my own blog. This gives me some idea of how one should be done.

Deva said... #

It's 3am in Texas. Still hovering around 90 degrees outside. My daughter and I are wide awake because we miscalculated how much sleep we wanted, lol, and I saw this recipe. I was planning on making the "preacher cookie" but this seemed like it required less time. It took about 10 minutes total. I let it set for 2 hours, cut it into some thin bars and we had sweets in the middle of the night. And honey was it delicious. Although I'm not a fan of any nut butters (i used Almond butter), this was drowned out (just a little) by the chocolate chips. Thanks so much for this recipe, it's amazing. When the school year starts up again, I'll be taking some with me for all of us to enjoy in the teachers lounge.


Dee