Top a buttery oat-pecan-coconut crust with a PB-chocolate drizzle, then let little helpers finish off these snackable streusel-topped bars.
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Servings: 20
Ingredients
- 1 1/2 cups flour
- 1 cup rolled oats
- 3/4 cup toasted pecans
- 3/4 cup white sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup packed dark brown sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/4-inch cubes
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
Steps
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 9-inch square baking pan with foil. Lightly coat with cooking spray.
- For crust, pulse flour, oats, pecans, white sugar, coconut, brown sugar, and salt in a food processor until blended. Add butter; pulse until mixture resembles wet sand.
- Spoon three-fourths of oat mixture (about 4 1/2 cups) into the prepared pan. Press into an even layer. Transfer remaining one-fourth of mixture to a small bowl; using your hands, squeeze and rub mixture together until crumbly. Spread streusel on a rimmed baking sheet.
- Bake both pans, stirring streusel halfway through, until streusel is golden, about 18 minutes. Remove streusel from oven. Bake crust until golden brown, about 12 minutes more.
- Meanwhile, for filling, microwave chocolate chips and peanut butter in a medium microwave-safe bowl on High in 30-second intervals, stirring after each interval, until mixture is melted and fully combined.
- To assemble, pour chocolate mixture over baked crust. Sprinkle with streusel. Chill until set, 2 to 3 hours. Cut into 20 bars.
