Martha Stewart No-Bake Chocolate-Almond Oat Bars

Martha Stewart No-Bake Chocolate-Almond Oat Bars need just one saucepan and six minutes on the stove. Almond butter, honey, and bittersweet chocolate melt together with oats and raisins, then the whole batch chills into 24 chewy, make ahead potluck bars.

Toasted almonds give every bar a real crunch that holds up for lunch boxes and after school snacks. Chop the chocolate small, because bigger pieces won't melt evenly from the saucepan's residual heat.

Martha Stewart No-Bake Chocolate-Almond Oat Bars

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

6

minutes

Calories

200

kcal

Dense, chewy bars with a glossy chocolate coating and pockets of toasted almonds throughout. Every bite snaps cleanly from the fridge and softens on the tongue.

Ingredients

• Nonstick cooking spray
  

• 1 cup smooth almond butter
  

• 1/3 cup honey
  

• 1 stick unsalted butter
  

• 2 cups rolled old-fashioned oats
  

• 1/2 cup chopped toasted almonds
  

• 6 ounces bittersweet chocolate, chopped (about 1 ¼ cups)
  

• 3/4 cup raisins
  

• 1/2 teaspoon coarse salt
  

Directions

• Prep the pan and melt the base: Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Chill and cut: Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

Tools for this recipe

• USA Pan 8x8 square cake pan, Cuisinart MultiClad Pro 3-quart saucepan, Reynolds unbleached parchment paper, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use peanut butter instead of almond butter in these bars?

Creamy peanut butter works as a 1:1 swap and sets just as firmly. Cashew butter is another option, though it produces a softer, slightly sweeter bar. For a nut-free version, use sunflower seed butter and replace the chopped almonds with pepitas or sunflower seeds.

How long do no-bake chocolate oat bars last in the fridge?

The bars keep in the fridge for up to 3 days stored in an airtight container with parchment between layers so they don't stick. For longer storage, freeze them in a single layer on a sheet pan first, then transfer to a zip-top bag for up to 2 months. Thaw in the fridge for about 30 minutes before eating.

Can I make these chocolate oat bars gluten free?

The recipe is naturally gluten free as long as you use oats processed in a certified gluten-free facility, since regular oats often pick up wheat during milling. Bob's Red Mill and Quaker both sell certified gluten-free rolled oats that work here. Every other ingredient in the recipe is already gluten free.

Why did my no-bake bars crumble when I cut them?

The most common reason is not enough chill time, since the bars need a full 3 hours in the fridge to set. Even 2 hours can leave the center too soft to hold a clean edge. Use a sharp knife dipped in hot water and wipe it between cuts for the cleanest slices.

Can I add other mix-ins to these oat bars?

Dried cranberries, chopped dried apricots, or shredded coconut can replace the raisins in equal amounts. You can also swap the bittersweet chocolate for milk chocolate chips, though white chocolate needs less heat to melt and should be stirred in last. Keep the total add-ins at about 3/4 cup so the bars still hold together.