Oh Henry Bar oats, caramel, lead and chocolate!

Oh Henry Bar oats, caramel, lead and chocolate!


Oh Henry chocolate bars are based on caramel oatmeal, coated with peanut butter chocolate. They are based on the famous Nestlé candy bar.

Fans of chocolate and peanut butter will be surprised at these chewy sticks. Add a little caramel and you can dunk! ! For more of this successful flavor combination, try Chocolate Peanut Butter Bars, Peanut Butter Chocolate Chip Cookies, and Peanut Butter Chocolate Bars with Chocolate Frosting.

Remember “Oh Henry!” Bar?

Do you remember Oh Henry’s Bar? ! They have been around for a long time, really in the 1920s, but there are rumors that they have been discontinued recently.

Oh Henry is a delicious caramel, peanut and fudge candy bar wrapped in rich Nestlé classic milk chocolate! The perfect combination of crunchy peanuts, rich caramel and delicious fudge, wrapped in milk chocolate.

Our Oh Henry Chocolate Bar is a stick-shaped biscuit with butter, chewy oatmeal, peanut butter and brown sugar as a base layer and topped with milk chocolate peanut butter ganache. Some people think they are similar to Scotcheroos, and they are true-but oatmeal is the main difference between the two desserts!

How to make them

suggest you Use instant oatmeal For this recipe. They are slightly thinner than regular rolled oats and then cut into small pieces, which is why they cook faster. If you only have oatmeal, I will chop them in a food processor. Don’t get too much, because you don’t want to end up with oatmeal flour. Keep away from steel cut oats.

Prepare. Preheat the oven to 350°F. Coat the 9×13 baking pan evenly with butter or cooking spray. Also use a piece of parchment paper to mark the bottom of the pan.

melt. place. Cut 1 cup of butter into small cubes and place in a large pan on the stove. Add 2/3 c peanut butter, light brown sugar and black corn syrup. Cook over medium heat. Stir until the butter melts and the mixture becomes smooth. (Approximately 3 ½ minutes)

Combine. Remove the pan from the heat, add the vanilla and kosher salt. Stir. After mixing, add the oats and mix until the oats are evenly coated.

according to. Transfer the oatmeal mixture to a 9×13 pan. Press into an even layer and use an offset spatula or your hand to flatten the top. (The mixture will be very sticky)

bake. Bake until light brown and you can see bubbles on the top, about 20-25 minutes. If the edges are already raised, tap the pan on the counter to flatten them.

Cool. Place the pan on a metal rack to cool and prepare the toppings.

Ingredients:

hot. Use a medium saucepan to add chocolate chips, creamy peanut butter, heavy cream, and corn syrup. Heat over medium heat. Stir frequently until the chocolate melts and the mixture becomes smooth. (Approximately 2 ½ minutes)

Spread and refrigerate. Spread an even layer on the bottom of the 9×13 pan. Refrigerate until set, about 3 hours. When you press the top lightly with your fingers, it should not form a dent.

Serve. When you are ready to serve, slide a knife on the edge of the pan to loosen the plate. Remove the slab from the pan and remove the parchment paper. Sprinkle flakes of Shanghai salt on top. Cut into 25 squares, or any size you like. cold drink.

Cut and store

Cutting: Let them cool and harden before cutting.I suggest you Line up the pan With parchment paper, you can use it to take the whole bar out of the pan. Now you can easily cut them without getting in the way of the pan.

Storage: I have to admit that I am a fool of a good freezer meal recipe. They make busy weekends much easier. I also appreciate a good dessert recipe that can be stored in the refrigerator. They make great food for my kid’s lunch box or fast food after school. They are perfect for providing late night treats for uninvited guests or for my husband and me.

  • Freezer: Once the stick has cooled, wrap it in plastic wrap. Store them together in the refrigerator Ziploc. They can easily last for 1 month.
  • Counter: Store them in an airtight container at room temperature for 4-5 days. They can also be kept in the refrigerator for up to a week.

For more bar desserts, please try:

Course dessert

American cuisine

Preparation time 10 minutes

20 minutes cooking time

Cool for 3 hours

Total time 3 hours 30 minutes

24 servings

Calories 369 kcal

Author Little Luna

For the base:

  • Spread cooking spray or butter on the baking sheet
  • 1 c Salted butter, preferably high fat, such as Plugra
  • 2/3 c creamy peanut butter, such as Skippy
  • 1 c light brown sugar package
  • 1/2 c black corn syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 4 1/2 c instant oatmeal

Toppings:

  • 2 c milk chocolate chips (6 ounces)
  • 2/3 c creamy peanut butter, such as Skippy
  • 1/2 c heavy cream
  • 1/4 c black corn syrup
  • Flaky sea salt sprinkled on top

Production basis:

  • Preheat the oven to 350°F. Coat the 9×13 baking pan evenly with butter or cooking spray. Also use a piece of parchment paper to mark the bottom of the pan.

  • Put a large pan on the stove. Cut 1 cup of butter into small cubes and put it in the pot. Add 2/3 c peanut butter, light brown sugar and black corn syrup. Cook over medium heat. Stir until the butter melts and the mixture becomes smooth. (Approximately 3 ½ minutes)

  • Remove the pan from the heat, add the vanilla and kosher salt. Stir. After mixing, add the oats and mix until the oats are evenly coated.

  • Transfer the oatmeal mixture to a 9×13 pan. Press into an even layer and use an offset spatula or your hand to flatten the top. (The mixture will be very sticky)

  • Bake until light brown and you can see bubbles on the top, about 20-25 minutes. If the edges are already raised, tap the pan on the counter to flatten them.

  • Place the pan on a metal rack to cool and prepare the toppings.

Ingredients:

  • Use a medium saucepan to add chocolate chips, creamy peanut butter, heavy cream, and corn syrup. Heat over medium heat. Stir frequently until the chocolate melts and the mixture becomes smooth. (Approximately 2 ½ minutes)

  • Spread an even layer on the bottom of the 9×13 pan. Refrigerate until set, about 3 hours. When you press the top lightly with your fingers, it should not form a dent.

  • When you are ready to serve, slide a knife on the edge of the pan to loosen the plate. Remove the slab from the pan and remove the parchment paper. Sprinkle flakes of Shanghai salt on top. Cut into 25 squares, or any size you like. cold drink.

notes:

  • Advance: Store in the refrigerator for up to 5 days or freeze for up to one month. Eat refrigerated, but do not freeze.

  • Storage: Wrap the bar in a plastic bag and store in the refrigerator for 1 week. Wrap again in aluminum foil and freeze for 1 month.

  • Crunchy peanut butter: To make a delicious peanut butter, use crunchy peanut butter instead of smooth peanut butter.

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