So, these bars were supposed to go to campus for some students who have been going above and beyond for us lately, but they didn’t quite turn out. The taste was all there, but the bars didn’t quite scoop out the way they should. They were, however, super easy to make and I ended up crunching these up and using them for ice cream topping, so not a total fail. I’m sure I’ll do a take 2 with this recipe from The Good Neighbor Cookbook at some point in the future!
Crunchy Milk Chocolate Oatmeal Bars
2 c rolled oats
1 c dark brown sugar
1 tsp baking soda
1/2 tsp kosher salt
1/2 c unsalted butter, melted
12 oz milk chocolate, chips or chopped
1/2 c roasted salted almonds, chopped
Preheat the oven to 350 degrees. Butter or spray a 9 by 13 inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang along the long sides.
In a large bowl, combine the oats, sugar, baking soda, and salt. Stir in the butter until well-combined. Press into the prepared pan and bake until bubbly and the edges begin to set, 12 to 15 minutes.
Sprinkle the chcoclate over the oatmeal crust and, using a spatula, smooth it out evenly. Sprinkle the nuts over teh chcocolate. Let cool for 30 minutes on a wire rack, then refrigerate until the chocolate is firm, about 30 minutes.
Grabbing both sides of the parchment, lift the bars out of the pan and onto a cutting board. Cut into squares.