Ingredients
Units
Scale
- 2 1/2 cups rolled oats
- 2 cups all-purpose flour
- 2 cups light brown sugar, loosely packed
- 1 1/4 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt (optional)
- 2 cups marshmallow cream
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/3 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!
Notes
These chocolate chip oat bars need to be kept chilled. Store 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.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Desserts and Sweets
- Method: Oven
- Cuisine: American