No-Bake Chocolate-Almond Oat Bars
If you are avoiding gluten, use oats processed in a gluten-free facility.
- Total Time:
- Yield: Makes 2 dozen
Photography: Con Poulos
- 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 1/4 cups)
- 3/4 cup raisins
- 1/2 teaspoon coarse salt
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.
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.