No Bake Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares.

June 20, 2012

Want to know what really goes on over here?

This.

This goes on.

Like I can’t even control myself long enough to take a picture of something before digging in with a fork. Ugh. And it happens ALL THE TIME. Welcome to True Life: I eat my food straight out of the pan with forks.

And yes, I say forkS with and S because I usually have some forks in every photo since I can’t think of anything new to throw in there and am a.) hungry 2.) lazy and c.) starving.

These little squares are serious no-bake delights. Easy, quick, chewy and thin… thin enough that you can justify eating one (or five) for a snack or even a meal. And once you pop, you can’t stop. Really. I couldn’t stop. I almost made myself ill because they tasted so good. You know… ill in the best sort of way.

Here’s what pretty little coconut oatmeal square tops look like.

And here’s what pretty little coconut oatmeal square butts look like. And here’s what my entire lunch looked like. Oops.

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares

makes one 9×9 pan (about 16 squares)

1 1/2 cups old fashioned oats

1 1/2 cups shredded, sweetened coconut

1/4 cup brown sugar, loosely packed

pinch of salt

1/4 cup unsalted butter

1/4 cup coconut oil (measured solid)

1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

chocolate layer

8 ounces good-quality chocolate, chocolate

2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!