Oh Henry Bars Recipe
Oh Henry bars start with a caramel oatmeal base coated in peanut butter chocolate topping. They are based on the famous Nestlé candy bar.
Servings: 24
Ingredients
For the base:
- cooking spray or butter to coat the baking pan
- 1 c salted butter preferably high fat like Plugra
- 2/3 c creamy peanut butter such as Skippy
- 1 c brown sugar packed
- 1/2 c dark corn syrup
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 4 1/2 c instant rolled oats
For the topping:
- 2 c milk chocolate chips (6 oz)
- 2/3 c creamy peanut butter such as Skippy
- 1/2 c heavy whipping cream
- 1/4 c dark corn syrup
- flaky sea salt for sprinkling on top
Instructions
Make the base:
- Preheat the oven to 350°F. Evenly coat a 9x13 baking pan with butter or cooking spray. Also line the bottom of the pan with a piece of parchment paper.
- Place a large sauce pan on the stove. Cut 1 cup of butter into small cubes and place into the pot. Add the 2/3 c peanut butter, light brown sugar, and dark corn syrup. Cook over medium heat. Stir until the butter has melted and the mixture is smooth. (about 3 1/2 minutes)
- Remove the saucepan from the heat and add the vanilla and kosher salt. Stir. When combined add the oats and mix until the oats have been evenly coated.
- Transfer the oat mixture into the 9x13 pan. Press into an even layer and smooth out the top with a offset spatula or your hands. (Mixture will be sticky)
- Bake until lightly brown and you can see bubbles on top, about 20-25 minutes. If the edges have risen up, tap the pan lightly on the counter to flatten them.
- Place the pan on a wire rack to cool and prepare the topping.
Topping:
- Using a medium sauce pan add the chocolate chips, creamy peanut butter, heavy cream, corn syrup. Heat over medium heat. Stir frequently until chocolate is melted and mixture is smooth. (about 2 1/2 minutes)
- Spread the topping in an even layer over the base in the 9x13 pan. Refrigerate until set, about 3 hours. When you lightly press the top with you finger it should not make an indention.
- When you are ready to serve the treat, slide a knife around the edges of the pan to loosen the slab. Take the slab from the pan and remove the parchment paper. Sprinkle the top with sea salt flakes. Cut into 25 squares, or whatever size you like. Serve cold.
Notes:
- Make ahead: store in the fridge for up to 5 days or freeze for up to a month. Serve chilled, but not frozen.
- Storage: Wrap the bars in plastic wrap and store in the fridge for 1 week. Wrap again with aluminum foil and freeze for up to 1 month.
- Crunchy Peanut Butter: For a delicious peanut-y crunch use crunchy peanut butter instead of smooth.
Nutrition
Calories: 369kcal | Carbohydrates: 41g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 262mg | Potassium: 171mg | Fiber: 3g | Sugar: 28g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg