No cook Peanut Butter Bars

Havent tried yet
From Whisks and Whimsy


Peanut Butter Layer:
3 cups old fashioned oats, divided
1 teaspoon fine grain sea salt
1 cup natural peanut butter
1/2 cup raw agave nectar
1/4 cup honey
1 1/2 teaspoons vanilla extract
1/4 cup virgin coconut oil, melted

Chocolate Ganache Layer:
3/4 cup raw agave nectar, maple syrup, honey
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon fine grain sea salt

Makes one 8-inch square pan.

Peanut Butter Layer:
Wipe out the food processor bowl and blade, then add 1 cup of the oats. Process the oats until they turn into oat flour. Add the remaining 2 cups of oats, salt, peanut butter, agave nectar, honey, and vanilla extract. Process until well mixed. With the processor running, drizzle in the melted coconut oil. Continue processing until everything is well combined, scraping down the sides of the bowl as needed.

Take the baking pan with the chocolate brownie layer out of the freezer and dump 1 1/2 cups of the peanut butter mixture on top (there will be leftovers). Press the peanut butter mixture down with your hands to create a smooth, even layer. Place in the freezer and start making the next layer.

Chocolate Ganache Layer:
Place the agave nectar, cacao powder, coconut oil, and salt in a blender and blend until smooth. Pour on top of the peanut butter layer and move the pan around so that the ganache covers the top of the peanut butter layer in a smooth, even layer.

Chill in the refrigerator until ready to serve. Cut into as many bars as you want.