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No-bake caramel, chocolate, and walnut oat bars
No-bake oat bars with a chocolate, condensed milk, and walnut filling and homemade caramel topping. Chill until set; makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 20 min
- Servings
- 1 pan
- Difficulty
- Easy
These no-bake caramel and walnut oat bars feature rolled oats coated in buttery caramel made with cane sugar. A filling of chocolate melted with sweetened condensed milk and walnuts goes between two layers of the oat mixture. Homemade caramel is poured over the top, and the bars set in the refrigerator, so there is no need for an oven. Serve them with coffee or at a celebration when you want a dessert you can make ahead.
Ingredients
BASE
FILLING
CARAMEL TOPPING
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Instructions
Tip: tap a step to mark it as done.
For the base, heat both sugars with the butter in a saucepan until caramelized. Remove from the heat and stir in the rolled oats. Spread half the mixture in a pan lined with parchment paper and smooth with a spoon.
For the filling, heat the sweetened condensed milk and broken-up chocolate in a bowl over a pan of simmering water until the chocolate has completely melted. Stir in the walnuts and carefully spread the filling over the base. Distribute the remaining oat mixture over the top.
For the caramel topping, caramelize the sugar in a saucepan, then carefully add the water, butter, and milk. Cook briefly, stirring constantly, then immediately spread over the bars. Refrigerate until set.
Tip: Fine rolled oats work better for the base than coarse oats: the caramel coats them more easily, helping the bars hold together when sliced.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 405 kcal
- Protein
- 6.5 g
- Carbohydrates
- 53 g
- of which sugars
- 37 g
- Fat
- 20 g
- of which saturates
- 10 g
- Fiber
- 3.6 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vločkový zákusok s karamelom a orechmi – bez pečenia
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