Instructions

• Line an 8 x 8 (or larger) baking dish with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
• Make the base: in a large mixing bowl combine 3 cups rolled oats, 1 cup peanut butter, and 3/4–1 cup maple syrup. Stir until the mixture is evenly combined and sticky. Press the mixture firmly and evenly into the prepared baking dish. Refrigerate 15–30 minutes, or until the base is firm to the touch.
• Make the fudge layer: in a microwave-safe bowl or small saucepan combine 2 cups peanut butter and 1 cup maple syrup. Warm gently until the mixture is smooth and pourable (microwave in 20–30 second increments, stirring between, or heat over low heat while stirring). Remove from heat.
• Add 1 1/2 cups oat flour to the warmed peanut butter mixture and stir until a thick, smooth, spreadable fudge batter forms.
• Pour the fudge batter over the chilled base and use a spatula to spread it into an even layer. Refrigerate 20–30 minutes, or until the fudge layer is firm.
• Spread 1 serving of chocolate frosting evenly over the chilled fudge layer. Return the pan to the refrigerator and chill at least 30 minutes, or until the frosting has set.
• Use the parchment overhang to lift the slab from the pan, place on a cutting board, and cut into bars. Store the bars refrigerated.