Dark Chocolate Toffee Pretzel Oatmeal Bars
A chewy soft dark chocolate chunk oatmeal bar with hidden layers of salty sweet toffee ripples and pretzel crisps.
Servings: 16 bars
Calories: 102kcal
Ingredients
- 146 mL (⅔ cup) olive oil
- 150 g (¾ cup) muscovado sugar ,sub with coconut sugar or brown sugar
- 1 tbsp ground flaxseed*
- 3 tbsp water
- ½ tbsp vanilla extract
- 125 g (1 cup) all purpose flour ,sifted
- 80 g (1 cup) quick cooking oats
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 54 g (⅓ cup) toffee pieces
- 80 g (½ cup) dark chocolate ,chopped
- 20 g (½ cup) pretzels
Instructions
- Preheat oven to 338°F (170°C) and line an 8x8" pan with parchment paper. Mix the 1 tablespoon of flaxseed with 3 tablespoons of water then set aside.
- In a large bowl, whisk the olive oil, sugar and vanilla until combined then whisk in the flax egg. Sift in the dry ingredients and stir until everything is mostly combined (a few floury streaks is fine). Lastly, toss in the toffee, chocolate and pretzels reserving a few pretzels for topping later. Pour batter into the prepared pan and even out the mixture. Top with the reserved pretzels then bake for 25-30 minutes.
- Leave the bars to cool for 10-15 minutes then slice into bars. Serve warm with a scoop of ice cream or a glass of milk. Enjoy!
Notes
*My muscovado has a very rich dark brown color which is why mine turned out this color so don't worry if yours turn out lighter colored. They will taste just as yummy.
*Flaxseed and the water can be substituted with one egg.
*If you want a chunkier bar you can substitute the quick cooking oats with rolled oats. Quick cooking oats will yield a more cohesive batter.
Recipe adapted from the Sweet and Simple Kitchen