Inspired by a Twix candy bar, these healthy energy bars with an oat crust will give your body a boost and satisfy your sweet tooth.
- ½ cup old-fashioned rolled oats
- ¾ cup white whole-wheat flour
- ¼ cup packed confectioners’ sugar
- ¼ teaspoon salt plus a pinch
- 6 tablespoons cold unsalted butter, divided
- 4 tablespoons canola oil, divided
- ⅔ cup packed light brown sugar
- ⅓ cup agave nectar
- ½ cup semi-sweet chocolate chips
- Step 1
Preheat oven to 325°F.
Spread oats in an 8-inch-square baking pan. Bake until lightly browned, about 5 minutes. Transfer to a food processor and let cool to room temperature.
Once the oats are cool, add flour, sugar and 1/4 teaspoon salt. Process until the oats are finely ground. Cut 4 tablespoons butter into small pieces and add to the flour mixture. Drizzle 2 tablespoons oil into the processor. Pulse until the mixture is the consistency of coarse meal. Transfer to the baking pan and press mixture firmly into the bottom. Bake until lightly browned and firm to the touch, 25 to 30 minutes. Cool completely on a wire rack.
Meanwhile, combine brown sugar, agave and the remaining 2 tablespoons butter, 2 tablespoons oil and pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture bubbles and darkens and the sugar has dissolved, 3 to 5 minutes. Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread. Refrigerate until firm, about 30 minutes.
Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes. Spread the chocolate evenly over the caramel layer. Refrigerate until cold, about 30 minutes. Cut into 16 squares.
To make ahead
Refrigerate bars for up to 1 week.
Serving Size: 1 square Per Serving: 187 calories; fat 10g; cholesterol 12mg; sodium 50mg; carbohydrates 25g; dietary fiber 1g; protein 1g; sugars 18g; saturated fat 4g; vitamin a iu 144IU; potassium 63mg.