Gluten Free. Dairy Free option. Tree-nut Free.
Preheat oven to 350°. Grease a glass 9" x 13" baking dish with coconut oil or butter.
In a glass mixing bowl, beat the softened butter, maple syrup, coconut sugar, and vanilla extract until creamy. Once creamy, add the room temperature egg and peanut butter. Beat again until mixed well.
Stir in the unsweetened finely shredded coconut. Next, add the gluten free old fashioned oats. Mix until all ingredients are blended together.
Spread the batter evenly into your greased 9" x 13' glass baking dish.
Bake for 15-18 minutes. Remove from the oven just as the sides are beginning to look browned. Cool on a wire rack.
In a small saucepan, melt your chocolate chips and 1 T. of peanut butter on low heat. Stir constantly. Once the chocolate chips are melted, spread evenly over the baked bars. Let the chocolate completely cool before cutting them in the bars.
Makes 24 bars.
Gluten Free Oatmeal Peanut Butter Chewy Bars can be stored at room temperature in the pantry for 3-4 days. If you like your chocolate cold, they can also be stored in the refrigerator.
NOTE: When we are camping, I will cut them into bars and stack them in a smaller container so we can store them in the RV refrigerator.