HERSHEY'S CHIPITS No-Bake Butterscotch & Chocolate Oat Bars
Details
- Time
- 20 minutes
- Skill Level
- Intermediate
- Yields
- 20 bars
Create this super easy no bake recipe with HERSHEY'S CHIPITS. Try making your version with our steps here today!
Ingredients & Directions
- Prep Time
- 20 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Chocolate Layer:
-
1 cup
-
1/2 cup35% whipping cream (125 mL)
-
1 tbspbutter (15 mL)
-
Oat Layer:
-
1/2 cupbutter (125 mL)
-
1/2 cuppacked brown sugar (125 mL)
-
1/2 cupnatural almond butter (no sugar added) (125 mL)
-
1 tspvanilla extract (5 mL)
-
2 cupsquick-cooking oats (500 mL)
-
1 cupHERSHEY'S CHIPITS Butterscotch Chips (250 mL)
-
1/2 cupsliced almonds, toasted (125 mL)
Key Ingredients
Directions
Equipment Needed
Stovetop
8-inch (20 cm) Square Baking Dish
Foil
Measuring Cups
Saucepan
Refrigerator
1
Chocolate Layer: Line an 8-inch (2 L) square baking dish with foil. Combine chocolate chips with whipping cream and butter in a small saucepan set over medium-low heat; cook, stirring, until smooth. Remove from the heat; set aside.
2
Oat Layer: Combine butter, sugar, almond butter and vanilla in a large saucepan set over medium heat. Cook, stirring often, until melted and bubbling around the edges. Stir in oats and butterscotch chips; cook, stirring, for 1 to 2 minutes or chips are melted and mixture is well combined. Remove from heat; stir in almonds.
3
Firmly press half of the oat mixture into the prepared dish. Spread the reserved chocolate mixture evenly over the oat layer. Crumble the remaining oat mixture over the chocolate layer; press gently to stick layers together.
Tip
Grease the bottom of a dry measure and use it to press the oat mixture into a tightly packed layer.
4
Cover and chill for at least 2 hours (or up to 4 days) before cutting into small bars.
