Chocolate Candy Cookie Bar
A rich, chewy cookie bar with a buttery oat crust and a sweet, gooey filling. Topped with colorful chocolate candies, crunchy pecans, and a final layer of oat crumble, these bars are a decadent and satisfying treat.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 16
- Difficulty
- Easy
- Per serving
- 496 kcal
Allergen information: may contain gluten, milk, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
base
- 120 gquick-cooking oats
- 120 gall-purpose flour
- 130 glight brown sugar, packed
- 150 gunsalted butter, melted
- 25 gvegetable shortening, melted
filling
- 397 gsweetened condensed milk
- 360 gchocolate candy
- 120 gpecan, chopped
topping
- 60 gquick-cooking oats
- 60 gall-purpose flour
- 70 glight brown sugar, packed
- 75 gunsalted butter, melted
Equipment
spatula · wire rack · medium mixing bowl · oven · large mixing bowl · 9x13 inch baking pan
The method
Step by step
- 1
Preheat your oven to 190°C (375°F). Grease a 9x13 inch (23x33 cm) baking pan.
About 5 min
Cook’s note: Lining the pan with parchment paper with an overhang will make it much easier to lift the bars out for cutting later.
- 2
In a medium bowl, combine the oats, flour, and brown sugar designated for the base.
About 2 min
- 3
Pour in the melted butter and melted shortening for the base and mix with a spatula until a coarse, crumbly dough forms.
About 2 min
- 4
Press this base mixture evenly into the bottom of your prepared pan.
About 2 min
Cook’s note: Use the bottom of a measuring cup or glass to press the crust down firmly and create a flat, even layer.
- 5
Bake the base for 10 minutes until it's lightly golden and set.
About 10 min
- 6
While the base bakes, prepare the topping. In a separate bowl, combine the oats, flour, and brown sugar for the topping.
About 2 min
- 7
Stir the melted butter for the topping into the dry topping ingredients until a crumbly mixture forms, then set it aside.
About 2 min
- 8
Remove the pan with the hot base from the oven. Immediately pour the sweetened condensed milk over it, spreading it into an even layer.
About 1 min
Cook’s note: Pouring the milk over the hot crust helps it spread more easily.
- 9
Sprinkle the chocolate candies and chopped pecans evenly over the condensed milk.
About 1 min
- 10
Crumble the prepared topping mixture evenly over the candy and nut layer.
About 1 min
- 11
Return the pan to the oven and bake for an additional 15-20 minutes, until the topping is golden brown and the filling is bubbling at the edges.
About 20 min
- 12
Let the bars cool completely in the pan on a wire rack for at least 2 hours before cutting into squares.
About 2 hr
Cook’s note: Cooling is essential. Cutting the bars while warm will result in a gooey mess, as they need time to set firmly.
Per serving
Nutrition
- Calories
- 496kcal
- Protein
- 6.6g
- Carbs
- 56g
- Fat
- 28.2g
- Fibre
- 2.9g
- Sugar
- 33.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer.
Best served at room temperature, but can be warmed for 10-15 seconds in a microwave if desired.
More recipes
All recipesside dish
Cilantro Lime Rice
Fluffy white rice infused with bright lime juice and fresh cilantro, this simple side dish is perfect for complementing a variety of Mexican-inspired meals. It's quick to prepare and adds a burst of fresh flavor to any plate.
35 min 167 kcalmain course
Hyderabadi Haleem
Hyderabadi Haleem is a rich and savory stew made with meat, lentils, and wheat, slow-cooked to a thick, porridge-like consistency. It's traditionally enjoyed during Ramadan but makes a hearty and satisfying meal any time of year. This recipe captures the authentic flavors of this beloved dish.
4 hrside dish
Broa de Milho
Broa de Milho is a rustic Portuguese corn and wheat bread with a dense, moist crumb and a slightly sweet, earthy flavor. It features a characteristic cracked crust and is often served alongside savory dishes or soups. This recipe yields a traditional loaf perfect for sharing.
2 hr 15 min 250 kcaldinner
Hearty Vegan Ribollita
This robust Tuscan vegetable and bread soup is a comforting and nutritious meal. It features a rich broth brimming with seasonal vegetables, cannellini beans, and kale, thickened with day-old bread. Perfect for a cozy evening.
1 hr 15 min 310 kcalmain course
Risotto Alla Milanese
This classic Italian risotto gets its vibrant color and distinct flavor from saffron. Arborio rice is slowly cooked with broth and white wine, creating a creamy and comforting dish. Finished with butter and Parmesan, it's a rich and satisfying main course.
50 min 492 kcalsoup
Ajo Blanco
Experience the refreshing taste of Andalusia with Ajo Blanco, a naturally vegan chilled Spanish soup. This elegant dish combines blanched almonds, garlic, and stale bread into a velvety, creamy base, brightened by a hint of white wine vinegar. Perfect for a warm day, it's traditionally garnished with a drizzle of olive oil and sweet green grapes.
2 hr 20 min 455 kcalbeverage
Simple Vegan Matcha Latte
Indulge in a serene moment with this vibrant, creamy vegan matcha latte. Earthy Japanese matcha is expertly whisked into a frothy elixir, then blended with warm, plant-based milk and a touch of maple sweetness. This delightful beverage offers a gentle energy boost and a moment of tranquility, perfect for any time of day.
7 min