As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Treat yourself and your family with this quick and easy Double Chocolate Almond Bars recipe. These chewy, chocolatey bars are loaded with oats, almonds, two kinds of chocolate chips, and brown sugar, making them a sweet indulgence for any occasion.
These almond chocolate bars strike the perfect balance between crunchy and chewy, and the ingredients are relatively versatile. Whether you’re looking for an easy afternoon snack, dessert bars for a party or a sweet treat to savor with your morning coffee or latte, these delectable little Double Chocolate Almond Bars are sure to satisfy.
Ingredients + Substitutions
- Old-fashioned rolled oats—I use gluten-free rolled oats. Be sure to use traditional rolled oats, which hold their hearty texture much better than quick cooking oats.
- All-purpose flour—This provides structure and helps bind the ingredients together. In turn, the chocolate oat bars maintain their form.
- Light brown sugar—Adds a touch of sweetness, but feel free to use dark brown sugar for a stronger flavor profile.
- Butter—Unsalted butter, melted.
- Baking soda—Enables the bars to rise and provides a light, airy texture.
- Cinnamon—Just a dash and completely optional. Try pumpkin pie spice in the fall.
- Dark chocolate chips—I use Lily’s Dark Chocolate Style Baking Chips with No Added Sugar, but use your favorite brand. Milk chocolate chips or butterscotch chips are delicious swaps if dark chocolate isn’t your thing.
- White chocolate chips—I use Lily’s White Chocolate Style Baking Chips with No Added Sugar, but you can use your favorite brand.
- Marshmallow cream—Adds a hint of fluffy marshmallow flavor and also helps bind the ingredients.
- Slivered almonds—Adds a crunchy texture and nutty flavor to these chocolate oat bars. The chocolate and almond combo is delicious. Not big on almonds? Use crushed pecans or walnuts instead. Sunflower seeds are a great swap for those with nut allergies.
- Flaky sea salt—An optional but delicious addition.
Sweet on Dessert? Try These Recipes!
Make Ahead Instructions
These Double Chocolate Almond Bars can be baked and stored in an airtight container in the refrigerator for up to 3 days prior to serving for optimal freshness. Alternatively, measure out the ingredients in advance to save on prep time before you bake.
How to Store Double Chocolate Almond Bars
These chocolate chip oat bars need to be chilled. Store them in an airtight container or freezer bag for 5-7 days. For longer storage, individually wrap the bars in plastic wrap and place them in a freezer-safe storage bag for up to three months. If you’re prone to a sweet tooth but don’t have a lot of time to bake, freezing individually is a great grab-and-go option.
Double Chocolate Almond Bars FAQs
Can I swap out any of the ingredients in this recipe?
Certainly! Feel free to customize these almond chocolate bars to your preferences. For example, swap out the chocolate chips for various flavors, and swap the almonds for your favorite nuts or omit them altogether. Not big on marshmallow? Replace the 2 cups of marshmallow cream for 1.5 cups of caramel.
Can I use quick oats instead of old-fashioned rolled oats?
I highly recommend old-fashioned rolled oats. They hold their texture well in this recipe. However, quick oats will work in a pinch. Note that the texture is going to be softer and the almond chocolate bars may be slightly more crumbly.
Can I make these bars gluten-free?
Yes, simply use gluten-free oats and a gluten-free all-purpose flour to make these bars suitable for those with gluten sensitivity.
Can I reduce the sugar in this recipe?
Yes, the light brown sugar can be reduced to suit your taste preferences. Please keep in mind that reducing the sugar or using an alternative sugar substitute may affect the texture and sweetness of the bars.
Can I add other mix-ins to these bars?
Absolutely! Make these chocolate oat bars your own creation. A few ideas include raisins, shredded coconut, dried fruit or mini candies, such as mini peanut butter cups.
Double Chocolate Almond Bars
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 ½ cups rolled oats
- 2 cups all-purpose flour
- 2 cups light brown sugar loosely packed
- 1 ¼ cup unsalted butter melted
- 1 teaspoon baking soda
- ½ teaspoon flaky sea salt optional
- 2 cups marshmallow cream
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- ⅓ cup slivered almonds
- A dash of cinnamon optional
Instructions
- Preheat the oven to 350 degrees F and grease a 9-inch-by-13-inch (9×13-inch) baking pan with coconut oil, canola oil or butter.
- Combine the rolled oats, all-purpose flour, light brown sugar, melted butter, baking soda and flaky sea salt. Mix until well combined and crumbly.
- Use your hands to crumble two-thirds of the mixture into the greased pan (set aside the remaining mixture for Step 5). Don’t press the mixture into the pan, but rather cover the bottom of the pan while keeping the mixture crumbly and loose. Bake for 10-12 minutes.
- Remove the pan from the oven and add the marshmallow cream by the spoonful. There will be areas that are not covered, but not to worry as the marshmallow cream will be distributed as it melts in the oven.
- Sprinkle the slivered almonds, white and dark chocolate chips and cinnamon (optional) into the pan. Try to distribute evenly. Crumble the remaining oat mixture over the top and bake for 15 minutes.
- Allow the pan to cool completely on a wire rack. Cover with plastic wrap and transfer the pan to the refrigerator for at least 60-90 minutes to allow the bars to set.
- Cut into 2 dozen bars and enjoy!
