Chocolate Lunch Bar Snack (Printable)
No-bake chocolate layered bars packed with oats, mixed nuts, and dried fruit for a nutritious handheld treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped mixed nuts (almonds, walnuts, cashews)
03 - 1/2 cup dried cranberries or raisins
04 - 1/4 cup unsweetened shredded coconut
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup creamy peanut butter or almond butter
07 - 1/3 cup honey or maple syrup
08 - 2 tablespoons unsalted butter, melted or coconut oil
→ Chocolate Layer
09 - 1 cup semi-sweet chocolate chips
10 - 1 tablespoon coconut oil or unsalted butter
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large mixing bowl, combine oats, mixed nuts, dried fruit, shredded coconut, and salt. Mix thoroughly to distribute evenly.
03 - Gently heat peanut butter, honey, and melted butter in a small saucepan or microwave-safe bowl until smooth and fully combined.
04 - Pour wet mixture over dry ingredients. Stir until all components are evenly coated. Press firmly into prepared pan using spatula or hands to create uniform layer.
05 - Melt chocolate chips with coconut oil in microwave or over double boiler until smooth and glossy.
06 - Pour melted chocolate over oat mixture. Spread evenly with spatula to cover entire surface.
07 - Refrigerate for minimum 1 hour until completely set and firm.
08 - Lift bars from pan using parchment overhang. Cut into 12 equal bars. Store in airtight container in refrigerator up to one week.
# Expert Tips:
01 -
- They come together in under 20 minutes with zero baking required
- The combination of chewy oats crunchy nuts and rich chocolate feels indulgent but keeps you satisfied for hours
- You can customize the mix ins based on whatever needs using up in your cupboard
02 -
- Pressing the oat mixture firmly into the pan is the difference between bars that hold together and ones that fall apart
- Room temperature ingredients mix much more smoothly than cold ones straight from the fridge
03 -
- Let the bars sit at room temperature for 5 minutes before cutting to prevent the chocolate from cracking
- Chill your pan for 10 minutes before pressing in the mixture—the cold helps the bars set up even faster