Ingredients
Equipment
Method
- Line your square pan with parchment paper to prevent sticking and set it aside.
- In a small saucepan over low heat, gently warm the butter and honey, stirring until the mixture is glossy and smooth, about 1 minute. The aroma will be sweet and fragrant as the butter melts.
- While the mixture warms, place the rolled oats, cocoa powder, and salt in a large mixing bowl, and stir to combine evenly.
- Pour the warm butter-honey mixture over the dry ingredients, then stir vigorously with a spatula until everything is well coated and sticky, about 2 minutes. The mixture will start to clump together and look glossy.
- Add the chopped dark chocolate to the mixture, gently folding it in. The residual heat will begin melting the chocolate, creating a rich, glossy texture.
- Transfer the mixture into the prepared pan, then use the back of a spatula or dampened fingers to press it firmly and evenly into the pan, smoothing the surface.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the bars are firm and shiny on top.
- Once set, lift the entire slab out of the pan using the parchment paper and place on a cutting board. Use a sharp knife to cut into squares or bars of your desired size.
- Serve the bars at room temperature or chilled, enjoying their chewy, fudgy texture and rich chocolate flavor.
Notes
For extra texture, add nuts or dried fruit before pressing into the pan. To make dairy-free, substitute butter with coconut oil. Store in an airtight container in the fridge for up to a week or freeze for longer storage.