cookies that don’t require baking or milk or cocoa. Simple to double or split in half; made entirely in one pan. Warning! These are compulsive.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 1 cup butter
- 2 cups white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup peanut butter
- 1 cup chocolate-hazelnut spread (such as Nutella®)
- 3 cups rolled oats
Instructions
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 111 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I would not make this recipe again. I followed the recipe as written and it was dry and crumbly to the point that I lost about 30% of each square. I cannot see how anyone will be able to eat it without making a big mess. It was expensive and a waste of money when groceries are already so expensive.
Made as directed but it was so crumbly. Extremely sweet as expected from reading the ingredients, using natural peanut butter may help with that…
Easy to make and good flavor, but extremely sweet for me, and that’s even with using a natural peanut butter without added sugar. I would make it again but cut the sugar way down (just one cup perhaps instead of 2?) and just let the sweetness come from the Nutella.
I wanted to try this as an alternative to my usual no bakes, and they were pretty good. I did make a few alterations with the second batch. I used hazelnut butter instead of peanut butter, and I used less oats because I found them a little too dry without adding milk. A nice change, but I like my traditional recipe better.
Made that s b/c my husband loves peanut butter and Nutella. Too salty for me.
Awesome!! My grands love this recipe! I will be making it often! I’m so happy when things turn out great!
I omitted the vanilla extract and replaced with a marshmallow. At the end, I added a cup of marshmallows with the oats. In my recipe, I used Hershey’s spread.
I used a whole 13oz jar of Nutella, and only 1/2 cup Peanut Butter and it still came out very crumbly and dry. Next time maybe only two cups of oats instead of 3.
Pretty good. I reduced the peanut butter so as not to overpower the nutella, but it still kinda did, and the bars turned out crumbly. I guess i should have added more nutella to make it stickier. Still tasty and makes good topping on ice cream.
The flavor was great, though I couldn’t taste the Nutella very well over the flavor of the peanut butter. I’m not sure it’s worth the expense of the Nutella, since its hard to discern. I may just make my old tried and true no-bake cookies from now on, which are inexpensive and fool-proof. Be sure to check that the sugar is completely dissolved. My first batch came out very grainy and no one would eat them, though I cooked them according to the recipe times.
These taste amazing and are so easy to make. Delicious in small quantities.
I found this recipe because I had nutella and peanut butter and I needed something that used both. This did wonderfully. Loved it! I did’t have enough nutella so I threw in 1/2 a bag of chocolate chips. Yummy and decadent.