Want to know what really goes on over here?
This.
This goes on.
I can’t always resist digging straight into a pan with a fork before I even get a proper photo. It’s a problem — welcome to True Life: I eat my food with forks right from the pan.
And yes, I say forks — plural — because I usually toss some in every shot. I’m typically a.) hungry, b.) lazy and c.) always ready to dig in.
These little squares are serious no-bake delights: easy, quick, chewy and thin — thin enough that one (or five) feels perfectly justifiable as a snack or even a small meal. Once you pop, you really can’t stop. I almost made myself sick because they were so good — the kind of sick that comes from indulging happily.
Here’s what the pretty coconut-oatmeal square tops look like.
And here’s what the bottoms look like. Also: this was basically my entire lunch. 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 the oats, shredded coconut, brown sugar and a pinch of salt. Heat a small saucepan over low heat and add the butter and coconut oil, stirring until melted. Pour the melted butter and oil into the oat mixture, then add the honey and stir thoroughly until every bit is evenly moistened. Press the mixture firmly into the prepared pan and chill in the refrigerator for 15 minutes.
Chocolate layer
- 8 ounces good-quality chocolate
- 2 tablespoons coconut oil (measured solid)
Using the same saucepan, melt the chocolate and coconut oil over low heat, stirring until smooth. Remove the oat base from the fridge and pour the melted chocolate evenly over the top, spreading it with a spatula or spoon. Return the pan to the refrigerator for about 30 minutes to set.
When ready to serve, either cut the squares directly in the pan or carefully lift the slab onto a cutting board to slice. Letting the bars come a little closer to room temperature before cutting helps prevent excessive crumbling; they can be a bit fragile when extremely cold.
These are truly addictive. Seriously — you’ve been warned.