Recipe courtesy of Ree Drummond
Chocolate Hazelnut Oatmeal Bars
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 409
- Total Fat
- 22 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 164 mg
These bars are a cross between healthy energy snacks and gooey brownies or chocolate chip cookies. Ree makes them for her son, Todd, who is both a healthy sportsman and a huge fan of chocolate.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 409
- Total Fat
- 22 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 164 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the flour, oats, brown sugar, baking powder and salt together in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle three-quarters of the mixture into the prepared baking dish and pat lightly to compact it a little. Spoon the chocolate hazelnut spread evenly over the surface, dispersing it as needed.
- Sprinkle the remaining quarter of the oat mixture over the top and pat lightly again.
- Bake until light golden brown on top, 35 to 40 minutes. Remove from the oven, then sprinkle over the mini chocolate chips and let cool in the pan, about 40 minutes.
- Cut into 16 bars and serve.
