- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, stir together the rolled oats and salt.
- In a medium saucepan, melt the butter over medium heat.
- Add the milk, granulated sugar, and unsweetened cocoa powder to the saucepan, and whisk until the mixture is smooth.
- Bring the mixture to a boil, stirring constantly, and let it boil for 1 minute.
- Remove the saucepan from the heat and add the peanut butter and vanilla extract to the mixture, stirring until they are fully incorporated.
- Pour the hot mixture over the oats in the mixing bowl, and stir until the oats are fully coated.
- Pour the mixture into the prepared baking dish, and smooth out the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for 1-2 hours or until the mixture is set.
- Use the overhang of the parchment paper to lift the bars out of the dish.
- Cut the bars into squares and serve.
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