This post may contain affiliate links. Please read my disclosure policy.
Healthy no bake cookie bars are thick, chocolatey and just 6 simple, wholesome ingredients! They make a great afternoon snack, lunch box treat or dessert!
Here we are at Friday, but I’m a little less excited than usual.
We’re potty training this weekend. (If that sounds familiar, yes, we attempted this several months ago. J wasn’t ready.)
But he’s almost 3 now and it’s time. So bye-bye diapers, hello big boy underwear.
I have a feeling there will be lots and lots of dirty laundry in my future. 😩
But on to happier thoughts. Like dessert!
I have to admit, I felt a little duped the first time I made no bake cookies years ago.
I thought from the title it meant I would have a cookie ready to eat in 5 minutes. But you have to boil everything, let it cool and then let it set up for what felt like eternity. (No patience here.)
Luckily, after having waited, not so patiently and perhaps with a few grumbles, I was rewarded. Oooey, gooey, soft, chocolatey, peanut buttery goodness. Heavenly.
So I cleaned up the recipe a bit to make some slightly more healthy no bake cookie bars.
I put these in a glass pan to get a really thick bar instead of dropping them onto wax paper like you do with the regular no bake cookies.
Cause it’s so satisfying to hold these thick slices and sink your teeth into them! ❤️
(It’s kinda like my peanut butter chocolate chip snack bars that are like a giant, chewy cookie!)
But given my earlier disillusionment, let me be clear: These are not ready immediately.
Yes, you can eat the mixture while it’s warm and yes, it’s delicious. (Please give it just a second to cool or you might burn your tongue.)
But the serious goodness comes if you wait and let them set up in the refrigerator.
It’s about an hour. 45 minutes if you must.
You’ll want to distract yourself so you’re not opening the fridge door every 15 minutes to check on them. Or every 10 minutes… 😉
You also may be able to stick these cookie bars in the freezer and have them be ready in about 20 minutes. I haven’t tried that method yet but would love to hear if you do!
Notes on these healthy no bake cookie bars:
- You can use cow’s milk (skim, 2%, whole) or soy milk or another alternative milk. Whatever ya got.
- I almost always use old-fashioned rolled oats in my recipes, but I found they have too much of a raw oat taste here so I prefer quick-cook oats. If all you have is old fashioned oats, just pulse them briefly in a food processor or blender to break them up a bit before using them in the recipe.
- You can get 9 very large bars or 16 smaller bars out of this recipe.
Warning: These are addictive!
Healthy dessert recipes are great, but only if you don’t eat the entire batch in one go-round. That’s not just me, right?! 😂
If you don’t want the temptation, you can make a half-batch in an 8×4 bread pan. Just line it with plastic wrap and spray with cooking spray so you can easily lift them out once chilled.
I hope you give these healthy no bake cookie bars a try for an easy summer treat, or even an after-school snack since we’re headed into back-to-school time.
And I hope you’ll send me some happy vibes this weekend as we potty train our second child. 😬
(Oh, and just for fun, I put together a silly potty training essentials post for anyone attempting this same miracle.)
Have a wonderful weekend!
P.S. Check out these other healthy dessert recipes:
– Chocolate chip zucchini brownies (Family Food on the Table)
– 5-ingredient raw date brownies (Family Food on the Table)
– Chewy chocolate almond cookies (Recipe Runner)
– Skinny sweet potato banana muffins (Beyond Frosting)
– 10-minute chocolate cookie balls (Family Food on the Table)
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/2 cup milk (any kind)
- 3 cups quick-cook oats (see notes)
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 teaspoons pure vanilla extract
- pinch of salt
- Grease an 8x8 glass pan with cooking spray and set aside.
- Combine peanut butter, honey and milk in a medium pot over medium heat. Stir until well combined.
- Add remaining ingredients, turn off heat and stir until the chocolate is melted.
- Pour mixture into prepared pan and let cool slightly. Cover with plastic wrap and chill for an hour.
- Cut into bars and serve!
You can use cow’s milk (skim, 2%, whole) or soy milk or another alternative milk.
I almost always use old-fashioned oats but I found they have too much of a raw oat taste here so I prefer quick-cook oats. If all you have is old fashioned oats, just pulse them briefly in a food processor or blender to break them up a bit before using them in the recipe.
Store extras, covered, in the refrigerator for up to 5 days.
You can cut these into 9 large squares or 16 smaller squares.
You can make a half-batch in an 8x4 bread pan. Just line it with plastic wrap and spray with cooking spray so you can easily lift the bars out once they are chilled.