Dark Chocolate Hazelnut Oat Bars
Dark Chocolate Hazelnut Oat Bars have a chewy oat and cardamom cookie crust, a fudgy dark chocolate hazelnut center, and more crunchy cookie swirls on top.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ½ cups gluten-free cup for cup flour, (substitute equal amount of all-purpose flour if you are not concerned about gluten)
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups gluten-free quick oats
- 14 ounces sweetened condensed milk
- 12 ounces dark chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 cup finely chopped roasted hazelnuts
Instructions
- Preheat oven to 350°. Lightly grease a 13x9-inch baking pan and line with parchment paper.
- In a stand mixer bowl, cream together 1 cup butter and the brown sugar. Beat in eggs and 2 teaspoons vanilla.
- In a separate bowl, combine the flour, cardamom, baking soda, and 1 teaspoon salt; stir in the oats.
- Add dry ingredients to the creamed mixture and mix until well blended.
- Pat about ¾ of the oat mixture into the bottom of the prepared baking pan, setting the rest aside.
- In a heavy saucepan over low heat, combine the condensed milk, chocolate chips, 2 tablespoons butter and ½ teaspoon salt. Stir until the chocolate is melted and the mixture is smooth. Stir in the 2 teaspoons vanilla and hazelnuts.
- Spread the chocolate mixture over the unbaked oat crust in the baking pan. Crumble the remaining oat mix evenly over the top.
- Bake for 20-22 minutes until golden brown and firm—do not overbake. Cool completely and cut into squares.