Oatmeal Chocolate Fudge Bars

2 3/4 cups gluten free oats
1/2 tsp sea salt
1/2 cup pure maple syrup (or agave or honey)
1/4 cup peanut butter (sunflower butter for allergy free)
1 Tbsp water
1 tsp pure vanilla extract
4-5 oz chocolate chips (enjoy vegan chips)
1/2 cup peanut butter (sunflower butter for allergy free

*for a thicker chocolate layer, feel free to increase the amount of chocolate chips.
Line an 8"x8" pan with parchment or wax paper and set aside.
Stir together the maple syrup, 1/4 peanut butter, water and vanilla until smooth. 
Stir in the oats and salt.
Transfer 2/3 or the mixture to the pan and press down very well using a second sheet of parchment to press evenly into the bottom of the pan.
In a separate bowl, carefully melt the chocolate and 1/2 cup peanut butter.  stir until smooth.
pour evenly on top of the crust in the pan.
Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down.
Refrigerate or freeze until firm enough to cut into bars.






susan wesley