Snack
Chocolate-Caramel Energy Bars
Thick toasted oat shortbread forms a buttery base that gives way to a chewy caramel layer, then finishes with a smooth blanket of dark chocolate. Each square delivers sweet, salty crunch followed by rich, lingering flavor.
- Total
- 1 hr 10 min
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 16
Nutrition per Serving
- Calories
- 187
- Protein
- 1g
- Carbs
- 25g
- Fat
- 10g
- Fiber
- 1g
- Sugar
- 18g
- Sodium
- 50mg
Ingredients
- 1/2 cup old-fashioned rolled oats
- 3/4 cup white whole-wheat flour
- 1/4 cup packed confectioners' sugar
- .25 teaspoon salt plus a pinch
- 6 tbsp cold unsalted butter, divided
- 4 tbsp canola oil, divided
- 2/3 cup packed light brown sugar
- 1/3 cup agave nectar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F.
- Spread oats in an 8-inch-square baking pan. Bake until lightly browned, about 5 minutes. Transfer to a food processor and let cool to room temperature.
- Once the oats are cool, add flour, sugar and 1/4 teaspoon salt. Process until the oats are finely ground. Cut 4 tablespoons butter into small pieces and add to the flour mixture. Drizzle 2 tablespoons oil into the processor. Pulse until the mixture is the consistency of coarse meal. Transfer to the baking pan and press mixture firmly into the bottom. Bake until lightly browned and firm to the touch, 25 to 30 minutes. Cool completely on a wire rack.
- Meanwhile, combine brown sugar, agave and the remaining 2 tablespoons butter, 2 tablespoons oil and pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture bubbles and darkens and the sugar has dissolved, 3 to 5 minutes. Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread. Refrigerate until firm, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes. Spread the chocolate evenly over the caramel layer. Refrigerate until cold, about 30 minutes. Cut into 16 squares.