Chocolate Oatmeal Bars
These bars feature a chewy oatmeal base and a rich chocolatey filling, perfect for a satisfying treat.
Yields: 16-24 bars Prep time: 20 minutes Chill time: 2-3 hours
Ingredients:
For the Oatmeal Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats (not instant)
For the Chocolate Filling:
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
For the Chocolate Drizzle (Optional):
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Saucepan
Instructions:
1. Prepare the Oatmeal Base: * Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. * In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined. * Whisk in the eggs one at a time until incorporated, then stir in the vanilla extract. * In a separate bowl, whisk together the flour, baking soda, and salt. * Gradually add the dry ingredients to the wet ingredients, mixing until just combined. * Stir in the rolled oats until evenly distributed. The mixture will be thick. * Press half of the oatmeal mixture evenly into the prepared baking pan. Reserve the other half. * Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the pan while you prepare the filling.
2. Make the Chocolate Filling: * While the base is cooling, in a medium saucepan over low heat, melt the butter and chocolate chips, stirring constantly until smooth. * Remove from heat and whisk in the confectioners’ sugar and cocoa powder until smooth. * Stir in the milk and vanilla extract until the mixture is well combined and creamy.
3. Assemble the Bars: * Once the baked oatmeal base is completely cool, pour the chocolate filling evenly over the baked base and spread it to the edges. * Crumble the remaining half of the raw oatmeal mixture evenly over the chocolate filling. Gently press down on the topping to help it adhere, but don’t compact it too much. * Return the pan to the oven and bake for another 20-25 minutes, or until the top is lightly golden and set. * Let the bars cool completely in the pan on a wire rack. For best results and clean cuts, chill the bars in the refrigerator for at least 2-3 hours (or overnight) before cutting.
4. Add Optional Chocolate Drizzle: * Once the bars are chilled and ready to cut, melt the 1/4 cup chocolate chips with 1 teaspoon coconut oil or butter in a microwave-safe bowl in 30-second intervals, stirring until smooth. * Transfer the melted chocolate to a small Ziploc bag, snip a tiny corner, and drizzle over the cooled and cut bars.
5. Cut and Serve: * Once chilled, lift the bars out of the pan using the parchment paper overhang. * Cut into squares or rectangles of your desired size. Wipe your knife between cuts for cleaner edges.
Storage: Store Chocolate Oatmeal Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2-3 months.
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