1 cup dark chocolate chips
1 cup all natural creamy peanut butter
½ cup unsalted butter melted
½ cup skim milk
½ cup brown sugar
¼ teaspoon salt
3 cups gluten free oats
Prepare an 8X8 inch square pan with parchment paper, set aside.
In a microwave safe bowl combine peanut butter and chocolate chips and heat at 50% power for 60 seconds, stir and repeat in 30 second intervals until completely melted. Set aside. Melt butter in medium saucepan over medium heat and combine brown sugar and salt, stir until combined. Add in oats and milk and cook for 3-5 minutes on low.
Press 2/3 of mixture on bottom of prepared pan then pour over chocolate mixture. Gently top with remaining oat mixture. Cover and refrigerate for at least 2 hours or overnight. Cut into 24 squares and store in an airtight container in the fridge.