I took my treasured oatmeal chocolate chip bars to a new stratosphere today. Besides using chunks of a dark chocolate bar, I added a broiled coconut-pecan topping and all I can say is, “Somebody, please hide them from me!” This hybrid dessert has no white flour, lots of fiber, dark chocolate chunks, and a crispy topping — I love love love it!
All I did was use the topping from my Oatmeal Snacking Cake and put it on my Oatmeal Chocolate Chip Bars. I broiled it for about a minute and I have a new dessert that is healthier than most and really easy to make. You can use butter or oil in the topping so anyone like me, who prefers baking without butter, will love this too. These healthy bars are so yummy, I froze some because… well I just had to. ?
I like this so much I added it as a new recipe. For my new Oatmeal Bars With A Crispy Coconut Top, click here– Jenny Jones
You had me at chocolate and coconut-pecan topping!!! This looks so yummy! I can’t wait to try this! ?
I have baked an awful lot of cakes. For my Mom in later years. I don’t like cake.
I was 10 when Mother handed be a box of Hershey’s Cocoa and, “Go bake your Dad a chocolate cake.” Well, he ate it, even if it was a little crunchy.
I learned somewhere that you can substitute applesauce for the oil in a cake mix. It works perfectly. I have made a few from scratch cakes with it and those I have made are perfect. I have also made oatmeal cookies using applesauce.
I use Mott’s unsweetened applesauce.
This would take your baking without butter to another level of healthy.
Just found you and love you. Doing hash browns this am. What non stick pan do you use? Thank you.