Hi there! So I made this thing and it’s hands down glorious, insane and loaded with everything nice. Practically like kitchen sink bars but also partly deliberate? At first, I wanted to make some classic chocolate chip cookies then I realized bars would be much quicker (dump everything in a pan and bake sort of mood during this day). On a whim, I remembered having extra toffee bark from testing a recipe earlier this week including a surplus of salty crunchy pretzels…and heck yes! It definitely needed to be added in! Now, here we are gazing at these fudgy Dark Chocolate Chunk Toffee Pretzel Oatmeal Bars in all its melty goodness. Gosh, that name is a mouthful! I dare you to say it 5 times faster on repeat.

The base is a simple oatmeal blondie batter which is then pimped up with a good number of mix-ins. I just recently discovered the magic of homemade toffee. The likes of those that melt in your mouth in silky buttery vanilla bliss. They are undeniably better than store bought and worth the extra effort for those few momentary bites of heaven. However, we have to keep in mind that toffee is very rich and too much will make these bars cloyingly sweet. This is where the dark chocolate and salt come in. These together with the rolled oats create morsels of respite in every mouthful.

Now, let’s talk about texture! An aspect of food that often gets overlooked but one everyone should consider. It makes food extra addicting and interesting, making people oooh and ahhh at your dessert creations. When you first bite into these Dark Chocolate Chunk Toffee Pretzel Oatmeal Bars, you’ll notice the chewy soft texture from the oatmeal then the added crunch from the pretzel crisps. Hidden between these layers are unpredictable morsels of toffee surprising you with salty sweet butterscotch ripples. Compelling you to relent to a big sip of milk and end with a sigh of satisfaction.

These bars are effortless to make, come together in one bowl and are great as on-the-go snacks. You can also make a big batch of these then stash them in the freezer for future snacking urges (I know this happens to you). I like to think they are semi wholesome…hello oatmeal! But who am I kidding, I just love dessert!

Just A Few Tips

• You can substitute the pretzels with nuts of your choice but I do enjoy the salty crunch that pretzels bring to the table
• My bars baked up very dark since I used dark muscovado sugar. Feel free to substitute with coconut sugar or brown sugar. Keep in mind that different sugars have varying degrees of color and sweetness which will ultimately affect the final outcome but it should still turn out great as long as the change is not too drastic (i.e. cutting the sugar by half, etc.)
• This is a pretty chunky batter which is why I usually prefer to use quick cooking oats. However, if you want a more textured bar, substitute the quick cooking oats with rolled oats. I don’t advise using steel cut oats as these have a longer cooking time.
• These store and freeze up well. Slice into bars and wrap tightly in foil then freeze. They should keep for 1-2 months

Some items you might need

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