Chocolate monkey bars

No-bake oat bars made with peanut butter, honey, oats, banana chips, coconut and flaxseed, topped with melted dark chocolate. Chill to set, then slice into bars.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to help lift the bars out cleanly; set aside.

Step 2

In a medium saucepan over low heat, combine peanut butter, honey and coconut oil. Stir frequently until everything is melted and smooth, about 2 to 3 minutes. Remove from heat and stir in vanilla extract.

Step 3

In a large mixing bowl, combine oats, banana chips, cashews, coconut, mashed banana and flaxseed. Pour the warm peanut butter mixture over the dry ingredients and stir until well combined.

Step 4

Transfer the mixture to your prepared pan. Using damp hands or the flat bottom of a measuring cup, press firmly and evenly into the pan. Refrigerate until the base is set and firm, about 1 hour.

Step 5

Meanwhile, in a medium microwaveable bowl, stir together chocolate chips and 1 tablespoon coconut oil. Microwave 40 to 60 seconds, stirring every 20 seconds until completely smooth. Pour the melted chocolate over the chilled base and use the back of a spoon to spread it into an even layer all the way to the edges. Sprinkle with crushed banana chips and chopped cashews, if desired.

Step 6

Return the pan to the refrigerator and chill until the chocolate layer is fully set, about 30 to 45 minutes.

Step 7

Using the parchment overhang, lift the slab out of the pan onto a cutting board and cut into rectangular bars. Store in an airtight container in the refrigerator for up to 1 week, or freeze individually wrapped bars for up to 2 months.