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Delicious, substantial and firm no-bake bars that mimic having oats in them with a thick, rich and delicious chocolatey peanut butter layer.  This will be everyone's favorite bar, I think.  I keep them in the refrigerator, but I like to nuke them until they are a bit softer.  Ian likes them chilled.  You will find which way you like them best.

This recipe is based on a favorite high-carb recipe using oats.  This recipe mimics having oats in it by mixing shredded coconut and the bake mix.  These bars are very solid and chewy.  I took them with me to visit a friend.  I have orange muffins and these squares and these squares were her favorite.  I don't think she even tried the orange muffins, to be honest.  She just fell in love with the No-Bake Chocolate Peanut Butter "Oat" Bars.  

This is a great recipe to make if you don't have a lot of time to make something and you know friends are coming to visit soon.  It is so easy and quite quick to assemble, as long as you already have the bake mix on hand.  You can use either bake mix indicated in the recipe and this time you do not need to increase the amount of Keto Bake mix by 1/4 cup.  The Keto Bake mix is very tasty, too, in recipes but is less robust than the Gluten-Free Bake Mix 2, so a little more is required in recipes, normally; however, you can count on recipes made with the Keto Bake mix usually having about 1 g carb less than the one made with the Gluten-Free Bake Mix 2, which is my preference, as my husband does not tolerate fiber that well.  Me, on the other hand, I really need fiber.  We are such opposites when it comes to food and such!

These bars are also great to take along to parties, a BBQ, picnic or potluck.  They will be a favorite, trust me on that, low-carb or not!

If you like you can switch out the peanut butter for almond butter.  This will give it a different flavor profile, that would be equally tasty, I think.  This dessert will not let you down.  I think it would be great to make for any holiday occasion, such as Christmas or to add to a tray of holiday cookies.

If I had the patience I would set my bar out for a while to come to room temperature before enjoying it.  Instead I nuke it for a brief while.  You cannot nuke it too long or it will burn the coconut and chocolate.  Don't ask me how I know!  Anyway, I find if the square is warmer and softer, the flavors are intensified for me.  However, your mileage may vary as others prefer the thick, very substantial-tasting bar.  I would think these could freeze really well for a month or so, if you would like to do that.  I am hoping this recipe does well on Facebook and Pinterest.


1 cup butter (250 mL)

1/4 cup allulose (60 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1 tsp vanilla extract (5 mL)

11/2 cups shredded coconut (375 mL)

11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR Keto Bake Mix

1 cup sugarless chocolate chips (250 mL)

3/4 cup smooth peanut butter (175 mL)

  (I used Skippy Creamy Natural)

Liquid sweetener to equal 1/2 cup sugar (125 mL)


Line a 12 x 6 -inch (30 x 15 cm) baking dish with parchment paper.  To help the paper adhere, first spray with nonstick cooking spray or grease with oil or butter.


In saucepot, melt butter with allulose.  Add liquid sweetener and vanilla extract.  Stir in coconut and Gluten-Free Bake Mix 2, OR Keto Bake Mix.  Press half the mixture into the prepared baking dish.


In medium bowl, microwave chocolate chips and peanut butter in increments of 40 seconds, until the chocolate melts and then stir all together well.  Stir in liquid sweetener.  Pour about 3/4 of the mixture over the crust.  Top with remaining "oat" mixture and drizzle with remaining chocolate mixture.  Chill until set.

Yield:  20 LARGE squares

1 square

277.8 calories

4.5 g protein

24.3 g fat

1.5 g fiber

4.8 g net carbs

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