| 1. | Line a 9×13-inch baking dish with foil. |
| 2. | Prepare the peanut butter version of my no-bake cookies first (remember to make a double batch), and spread in the bottom of the foil-lined pan. Place pan in refrigerator to harden while you prepare the chocolate version. |
| 3. | Prepare the Fudgy No-Bake Cookies (remember to make a double batch), then spread over the peanut butter layer in the pan. |
| 4. | Return pan to refrigerator or freezer to totally harden. |
| 5. | Once the bars are hard, remove the bars, foil and all, from the pan and place on a cutting board. Cut bars into small squares. Store in a covered container in the refrigerator or freezer. |
| 6. | If you cut these bars small (about 1 inch square), you can have about 2-3 for an S snack or dessert. In both recipes, I use half oats and half coconut flakes so that cuts down on the carbs considerably (so I can have more than 2-3!). Just keep that in mind when you make them so you can keep your portions in check! Enjoy! |