No Bake Chocolate Coconut Fudge

Ingredients

1. 2 3/4 cup quick oats, or here's a keto version
2. 1/2 tsp salt
3. 1/2 cup pure maple syrup, honey, or agave
4. 1/4 cup peanut butter, or allergy-friendly sub
5. 1 tbsp water
6. 1 tsp pure vanilla extract
7. 4 to 5 oz chocolate chips or sugar free chocolate chips
8. 1/2 cup peanut butter, or allergy-friendly sub

Instructions

1. *If you want a thicker chocolate layer than the bars in the pictures, feel free to increase the amount of chocolate chips.
2. Line an 8×8 pan with parchment or wax paper, and set aside. Stir together the maple syrup, 1/4 cup peanut butter, water, and vanilla until smooth. Stir in the oats and salt. Transfer about 2/3 of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan. In a separate bowl, carefully melt the chocolate and 1/2 cup peanut butter. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down. Refrigerate or freeze until firm enough to cut squares.

For more detail chocolatecoveredkatie

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