Chocolate snack bar (Printable)

A chewy chocolate bar made with oats, nuts, and dark chocolate for a quick, satisfying treat.

# 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:

01 - Line an 8x8-inch baking pan with parchment paper, allowing an overhang to facilitate easy removal.
02 - In a large mixing bowl, stir together rolled oats, chopped almonds, walnuts, shredded coconut, and salt until evenly distributed.
03 - Over medium heat, melt honey, unsalted butter, and creamy peanut butter in a small saucepan, stirring continuously until smooth. Remove from heat and incorporate vanilla extract.
04 - Pour the wet mixture over the dry ingredients and stir thoroughly to ensure all components are evenly coated.
05 - Gently fold half of the chocolate chips or chopped dark chocolate into the mixture.
06 - Evenly press the mixture firmly into the prepared baking pan to create a compact layer.
07 - Melt the remaining chocolate in the microwave or over a double boiler, then drizzle it over the pressed mixture to create a chocolate topping.
08 - Refrigerate the pan for at least one hour or until the bars have set firmly.
09 - Using the parchment paper overhang, lift the set mixture from the pan and cut it into 12 bars prior to serving.

# Expert Advice:

01 -
  • They're ready in 25 minutes of actual work, with most time spent waiting for them to chill while you do something else.
  • The combination of oats, nuts, and dark chocolate hits that sweet spot between wholesome and decadent.
  • One bar actually keeps you satisfied—no need to eat three in a row (though you probably will anyway).
02 -
  • Don't skip the pressing step—bars that are pressed loosely will crumble when you slice them, and nobody wants a pile of crumbs when they're expecting a neat bar.
  • The chilling time is non-negotiable; warm bars won't hold their shape and you'll end up with chocolate-covered bites instead of actual bars.
03 -
  • Press the bars firmly enough that they hold together but not so hard that they become dense and cakey—aim for chewy, not brick-like.
  • Dark chocolate with a little sea salt sprinkled on top before it sets takes these from good to memorable.

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