Chewy Chocolate Oats Bars (Print)
A rich and chewy oat and nut bar with dark chocolate, great for a quick afternoon boost.
# What You Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1/2 cup chopped almonds
03 - 1/2 cup chopped walnuts
04 - 1/4 cup unsweetened shredded coconut
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup honey or maple syrup
07 - 1/4 cup unsalted butter
08 - 1/4 cup creamy peanut butter
09 - 1 teaspoon vanilla extract
→ Chocolate
10 - 1 cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
# How to Make:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix rolled oats, chopped almonds, walnuts, shredded coconut, and salt until evenly distributed.
03 - In a small saucepan over medium heat, melt honey, unsalted butter, and peanut butter together, stirring until smooth. Remove from heat and stir in vanilla extract.
04 - Pour the melted mixture over the dry ingredients and mix thoroughly until all components are evenly coated.
05 - Fold half of the chocolate chips or chopped chocolate into the mixture.
06 - Firmly press the mixture evenly into the prepared baking pan to create a compact layer.
07 - Melt the remaining chocolate using a microwave or double boiler and drizzle it evenly over the top of the mixture.
08 - Refrigerate the pan for at least 1 hour or until the bars are firm and set.
09 - Lift the bars from the pan using the parchment paper, slice into 12 equal bars, and serve.
# Expert Advice:
01 -
- They're honestly faster to make than most people expect, and the payoff is a homemade bar that tastes better than anything store-bought.
- The texture keeps evolving—crispy edges, chewy middle, and that snap of chocolate on top all happen in the same bite.
- One batch yields twelve bars, which means you're set for snacking all week without thinking about it.
02 -
- Don't skip the parchment paper overhang—it sounds like a small thing, but trying to fish these out of the pan will drive you crazy.
- The chocolate on top needs to be drizzled while it's still slightly warm, or it won't bond to the bar underneath and will flake off when you bite into it.
- These bars are best eaten straight from the cold, so keep them in the refrigerator even after they're done—room temperature makes them feel greasy.
03 -
- Press the bars down really firmly in the pan—the tighter they are, the more satisfying that snap when you bite into them.
- Melting the chocolate in short microwave bursts keeps it smooth and glossy instead of seized and grainy, which makes a real difference in how it tastes.