Ingredients
Scale
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural creamy peanut butter
- ⅓ cup chopped peanuts
- 6 oz dark chocolate (chopped)
- 2 teaspoons coconut oil
- ½ cup all-natural creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini chocolate chips
Instructions
- Prepare a muffin pan by lining with paper liners or using a silicone mold.
- In a mixing bowl, combine oats, honey, peanut butter, and chopped peanuts. Mix well and add water if needed for consistency.
- Press the mixture into the muffin cups firmly to form the oat layer.
- Melt dark chocolate with coconut oil in a microwave-safe bowl until smooth.
- Pour melted chocolate over the oat layer and swirl to spread evenly. Freeze for 5 minutes to set.
- Mix peanut butter and coconut oil in another bowl; heat briefly until smooth.
- Spoon this mixture over the chocolate layer and top with mini chocolate chips.
- Freeze for at least 30 minutes until fully set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (60g)
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg