RECIPES: Gluten Free Oatmeal Chocolate Bars

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Gluten Free Oatmeal Chocolate Bars

Crust

1 cup butter, softened
2 cups packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 cups gluten-free quick oats, uncooked
2 ¼ cups gluten-free flour (such as King Arthur or Bob’s Red Mill multi-purpose flour blend)
1 teaspoon baking soda
½ teaspoon salt

Filling

1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts

Preheat oven to 350°F. Grease or spray a 10x15x1-inch jelly roll pan (rimmed baking sheet). For the crust, cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Whisk together oats, flour baking soda and salt. Stir into creamed mixture. Spread two-thirds of the mixture evenly in the prepared pan.

Make the filling by combing chocolate chips, milk, butter and salt in a saucepan or medium heat. Heat until the chips and butter are melted and smooth. Remove from heat and stir in vanilla and walnuts.

Spread filling evenly over top of oatmeal mixture. With a spoon, drop small dollops of remaining cookie dough over top of filling. Bake 25-30 minutes, until golden brown. Cool and cut into bars.

Makes about 24 – 30 bars (depending on cut size)

Recipe by Laura Neuman, a gluten-free friend of Kim Galeaz, RDN CD    Registered Dietitian Nutritionist, Certified Dietitian

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.