If there’s one thing I’ve learned from my many years of baking, purchasing, reading about, talking about, and eating food, it’s that “healthy” means something different to just about everyone. Yes, we can probably all agree that deep-fried Twinkies have a very low chance of ever making it into the “healthy” category, and I’ve never met a person who has labeled fresh broccoli as “unhealthy,” but there is still a crazy level of disagreement when it comes to clean eating. I’ve read diet books that forbid the consumption of bananas, grapes, and watermelon due to their high sugar contents, but the vending machine in my residence hall back at school has a “fit pick” sticker pasted on Grandma’s Oatmeal-Raisin Cookies. There are also “fit pick” stickers on bags of low-fat pretzels and salted peanuts, which are scorned by others for their simple carbohydrates and high fat content, respectively. Sometimes it seems like there’s just no winning.
All that being said, there is winning when it comes to this recipe! I’m going to refrain from trying to convince you that these Oatmeal Chocolate Fudge Bars are “healthy” (because, yes, there are real milk chocolate chips and gobs of peanut butter in them), but I will say that they have no flour, no butter, no white sugar, and no un-pronouncable additives or preservatives. What they do have is a soft, slightly crumbly crust made from oats, maple syrup, and peanut butter–side note: pure maple syrup+peanut butter is one of the best unlikely combos ever–and a thick, smooth filling that consists purely of chocolate and peanut butter. I personally think these bars taste best when eaten straight from the fridge, but you can also freeze them to make them last longer. Although if you’re anything like my family and me, the bars will be devoured in record-breaking time whether or not they’re hidden away in the freezer. I recommend saving yourself the trouble by keeping them thawed in the fridge and at-the-ready for eager consumption. Even if you decide that these Oatmeal Chocolate Fudge bars aren’t 100% healthy, they are certainly 100% delicious…and when it comes to desserts, that’s what really matters, right?
Oatmeal Chocolate Fudge Bars
Yield: 16-25 bars (depending on how large you cut them)
2 & 3/4 cups quick-cooking oats (220g)*
1/2 teaspoon salt
1/2 cup pure maple syrup**
1/4 cup + 1/2 cup creamy peanut butter, divided
1 tablespoon water
1 teaspoon vanilla extract
5 ounces chocolate chips (I used milk chocolate)
Line an 8×8″ pan with aluminum foil or parchment paper, leaving a short overhang, and set aside. In a medium-sized bowl, whisk together the maple syrup, 1/4 cup peanut butter, water, and vanilla until smooth. Stir in the oats and salt.
Scoop about 2/3 of the oat mixture into the prepared pan and press it down firmly and evenly with the back of a metal spoon. Set aside.
In a smaller bowl, combine the 1/2 cup peanut butter and chocolate chips. Microwave for about 40-60 seconds, stirring after each 20-second increment, until the mixture is smooth. Pour the chocolate mixture over the oat layer in the pan and spread evenly.
Sprinkle the remaining oat mixture evenly over the melted chocolate, and carefully press it down. Chill for at least an hour, or until the chocolate is firm. Carefully lift the bars out of the pan while holding onto the foil or parchment paper, and cut into squares.
*I only had old-fashioned rolled oats on hand, so I just pulsed them about 20 times in my food processor. Using old-fashioned oats by themselves will change the texture of the bars, making them more crumbly.
**Honey or agave nectar can be substituted for the maple syrup. If you do use maple syrup, make sure you are using PURE maple syrup (not regular pancake syrup).
Recipe adapted from Chocolate Covered Katie