What can I say? This is not a dessert to have every day but for holiday baking, pecan pie is a must. But I prefer pecan pie bars because the bars can be cut into smaller pieces than a round pie and no one should eat big pieces of pecan pie! I always use an oil crust and my oil of choice is cold pressed avocado oil. I tried using maple syrup in the filling but did not like the result so I went with the traditional corn syrup, which, by the way, is not the same a high fructose corn syrup.
I only make pecan pie or pecan pie bars twice a year for Thanksgiving and Christmas and it’s a good thing because holiday recipes can be dangerous to have around. This recipe is really simple with just the basic ingredients so it comes together quickly. What I can’t figure out is why my pecans sometimes rise to the top and sometimes don’t, but these easy pecan pie bars are always so gooey and sweet and delicious. Click here for the recipe. – Jenny Jones
Every time I run out of these delicious crispy top oatmeal bars, I need to make more. They are one of my all time favorites and for lots of reasons. There is no white flour, lots of dark chocolate chunks, and the recipe is easy to put together. The crispy top is the best part, made with pecans, brown sugar, and coconut. I have made the top with avocado oil and with melted butter and there’s not much difference to me.
I like something sweet after every meal, even breakfast, and this is my favorite breakfast dessert. Well, between the fig bars and these oat bars, maybe it’s the fig bars, no,,, the oat bars… oh well. I just love sweets so I have to keep finding ways to make them healthier. Click here for the recipe. – Jenny Jones
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
I love this! It’s a healthy dessert full of fiber and dark chocolate. It’s made with no white flour, no butter, and it’s a super easy one-bowl recipe. And if you line your pan with foil, there’s almost no cleanup. You can use walnuts but I find that pecans, especially when they are toasted first, have so much more flavor so they are my nuts of choice for most baking. In fact, I toast one bag at a time and keep them refrigerated for all my baking.
Now about the chocolate: Using a 70% dark chocolate bar is the healthiest choice and I like to use the 72% bar from World Market but you do have to chop it up so chocolate chips are definitely easier. I recently discovered Ghirardelli 60% dark chocolate chips and they are great but bigger than most so I did not like the result when I added them whole. So I chopped them into smaller pieces and an added benefit was there was more chocolate in every bite.
These are the chocolate chips I used, but I chopped them up first:
And here is what the World Market bar looks like:
My favorite thing, besides the delicious, chewy taste of this healthy dessert bar, is how incredibly easy it is. One bowl, no mixer, just mix it all up and bake. These healthy oatmeal chocolate chip bars are not just dessert – I must confess I also have them with breakfast. For a healthy dessert or a chewy oatmeal breakfast bar, just click here for the recipe. – Jenny Jones