Ingredients

The following ingredients have 11 Servings
  • 3 cups gluten-free rolled oats
  • 2/3 cup brown sugar, packed (may sub coconut sugar)
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 1 1/4 cups natural creamy peanut butter, drizzly consistency (or nut or seed butter of choice)
  • ¼ cup melted butter (or coconut oil for dairy-free)
  • 3 whole eggs
  • 1 ½ tsp. pure vanilla extract
  • ⅔ cup candy-coated pieces
  • ⅔ cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees. Spray a 9×13 baking pan or dish with non-stick spray or line with parchment paper. 
  • In a medium bowl combine all of the ingredients except for the candy-coated pieces and chocolate chips. If using a thicker peanut butter, heat slightly to achieve drizzly consistency. Stir to combine well. May use a standup mixer. 
  • Gently fold in candy-coated pieces and chocolate chips. 
  • Transfer dough to prepared 9×13 pan.
  • Oil hands and spread dough out evenly into the pan. 
  • Bake in the oven for 17-20 minutes or until lightly golden brown and center is set. Baking time will vary depending on if using a baking pan or glass dish. Start checking at the  15 minute mark. 
  • For best results, cool completely before cutting into 20-24 bars. 
  • Store in an airtight container for up to one week. May also freeze for later.