Ingredients

• 1.5 cups flour
• 1 cup rolled oats
• 0.75 cups pecans
• 0.75 cups white sugar
• 0.5 cups sweetened shredded coconut
• 0.25 cups packed dark brown sugar
• 1 teaspoon salt
• 1 cup unsalted butter , cut into 1/4-inch cubes
• 1 cup semisweet chocolate chips
• 0.5 cups creamy peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 9-inch square baking pan with foil. Lightly coat with cooking spray.
2. 2 For crust, pulse flour, oats, pecans, white sugar, coconut, brown sugar, and salt in a food processor until blended. Add butter; pulse until mixture resembles wet sand.
3. 3 Spoon three-fourths of oat mixture (about 4 1/2 cups) into the prepared pan. Press into an even layer. Transfer remaining one-fourth of mixture to a small bowl; using your hands, squeeze and rub mixture together until crumbly. Spread streusel on a rimmed baking sheet.
4. 4 Bake both pans, stirring streusel halfway through, until streusel is golden, about 18 minutes. Remove streusel from oven. Bake crust until golden brown, about 12 minutes more.
5. 5 Meanwhile, for filling, microwave chocolate chips and peanut butter in a medium microwave-safe bowl on High in 30-second intervals, stirring after each interval, until mixture is melted and fully combined.
6. 6 To assemble, pour chocolate mixture over baked crust. Sprinkle with streusel. Chill until set, 2 to 3 hours. Cut into 20 bars.

Nutrition per serving