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These Chocolate Chip Cherry Oatmeal Bars are a delicious sweet treat for any occasion. They come together quickly and always bring lots of "wow" reviews!
If you think these Chocolate Chip Cherry Oatmeal Bars look good, just wait till you TASTE them! Scott commented recently, "These just might be one of my favorite desserts, ever!" It's been fun to see a similar reaction with everyone who tries them. They look pretty darn good, but when grownups or kids take the first bite, their eyes always get a little bigger and there's a "Mmmmmmm!" or a "Wow!" or a "Oh my goodness!".
There's a funny story about the evolution of these Chocolate Chip Cherry Oatmeal Bars. You know how they say "Necessity is the mother of invention"? I have my own personal add-on to that old adage. It goes like this; "Laziness can also (accidentally) be the mother of invention". Actually, laziness is exactly how these Chocolate Chip Cherry Oatmeal Bars came into being.
Scott and I were invited to a potluck party one evening a few weeks ago. I was the designated dessert person. My sister, Annie (one of the best cooks ever), had given me a fabulous date bar recipe and I decided the date bars would be a perfect finger-dessert for the party. An easy date filling is sandwiched between the buttery, oatmeal-laden dough. Half is used for the crust and the remainder is crumbled over the top. The date bars are delicious and simply irresistible.
There was a problem, though. When I went to the pantry to pull out the dates, there were none to be found. Raisins, currants, dried pineapple, dried blueberries, figs, dried cherries... everything except dates. Ugh!
I was too lazy to run to the store for dates, so I started thinking up alternatives... Cherries! Hmm, the dried cherries just might work. I decided to give it a go and added mini chocolate chips and a handful of candied pecans with the oatmeal topping. Chocolate and cherries just kind of need each other, right (as in these Chocolate Chip Cherry Oatmeal Cookies)? And candied pecans? They go well with just about anything - in my mind!
What are candied pecans?
The name sounds fancy but it's simply pecans that are tossed in a smidgen of melted butter and a bit of honey before they're added to the top of the bars. They bake up golden and glistening and add a beautiful gourmet touch, along with the mini chocolate chips.
Oh, and speaking of candy, I'm always amazed at the crust on these bars. I guess it's the combination of ingredients that seem to caramelize in the oven and metamorphosize into a crisp, toffee-like edge. I don't generally care for the hard, dry edges on most bars, but these... these are quite different!
Everyone loved the Chocolate Chip Cherry Oatmeal Bars at the potluck, and each time I've made them since, I get the same enthusiastic response. Try them, you will too!
Café Tips for making these Chocolate Chip Cherry Oatmeal Bars
- I like to reserve a handful of the chocolate chips and candied pecans to add during the last 10 minutes of baking. It gives the bars a beautiful, "finished touch". If you're in a hurry the bars will taste just as fantastic if you skip this step, they just won't look quite as pretty.
- Don't skip the parchment paper. It makes it so much easier to get the bars out of the pan. If you don't have parchment paper, foil that's been sprayed with cooking or baking spray will also work.
- This recipe calls for old-fashioned oats (also called rolled oats). Don't try to use quick or instant oats, you won't get the same results.
- Don't overbake these bars. You just want a nice golden brown color. As a rule of thumb, I like to set my timer for 5-8 minutes less than whatever a recipe calls for. I check them at that point and then adjust the time as needed.
- Dried cherries can be expensive. I find a good buy on them at Costco, Aldi andTrader Joes
- The dough for these Chocolate Chip Cherry Oatmeal bars is somewhat sticky. I like to keep a small bowl of flour nearby so I can dip my fingers in it while I'm pressing the crust in. It makes the job much easier!
- I don't use a mixer for these bars, but you certainly can. I use one of these wonderful Danish Whisks. They are wonderful for mixing bread dough, cookie dough, pizza dough - so many things! I love the version shown below and love that it comes in a two-pack. Keep one and give the other to your favorite cooking friend. They'll think fondly of you anytime they mix up a batch of batter or dough!
- For the candied pecans:
- 1 cup chopped pecans
- 1 teaspoon butter
- 2 teaspoons honey
- kosher salt a pinch
- For the bars:
- 2 cups dried cherries
- 1 14.4- ounce can sweetened condensed milk
- 1 cup butter softened
- 1 ⅓ cups brown sugar
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ½ cups old fashioned rolled oats
- 1 cup mini chocolate chips
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Preheat oven to 375˚F. Spray a 9x13-inch baking pan with baking spray and then line with parchment paper, allowing a few inches of overhang over the long sides of the pan.
-
For the candied pecans, combine pecans, honey and melted butter in a small bowl. Toss to coat pecans with honey/butter mixture. Set aside.
-
In a medium-size saucepan, combine dried cherries and sweetened condensed milk. Cook and stir over medium heat just until bubbly. Set aside to cool slightly while preparing the dough.
-
In a medium-size bowl, combine softened butter, brown sugar and vanilla, mix well.
-
Add flour, baking soda and salt; mix well. Stir in oats until incorporated. The dough will be thick.
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With floured hands, evenly press half of the dough into the bottom of the prepared pan. Keep dipping your hands in flour if the dough is sticky.
-
Drop spoonfuls of the cherry mixture over the prepared crust. Spread evenly over the surface.
-
Sprinkle evenly with reserved oat mixture, using floured fingers if dough is sticky. Sprinkle half of the chocolate chips and half of the prepared pecans over the topping. Reserve remaining chips and pecans. Bake for 20 minutes.
-
Remove from oven and sprinkle with remaining chocolate chips and pecans. Return to oven for another 10-15 minutes until golden brown and center is not wiggly when pan is gently moved. If top is getting too brown, cover lightly with foil during last 5-10 minutes of baking.
Alice Bradeen says
These bars are fabulous! Would love labels for them if they are available.
Lindsay @ The Café Sucre Farine says
Thanks, Alice! We do not have labels for this recipe at this time.
Patricia Ann Holden says
Chris: Made these for a block party yesterday and they were a big hit. Loved them! The pressing in of the dough is a bit messy but with lots of flour it worked. I didn't candy the pecans--just used regular chopped pecans and it worked fine. Also, the condensed milk burned really quickly, but I got it out of the pan before it was too late. My cherries were kind of big so I lightly chopped them. Lovely bars and will definitely make them again. Thanks for another great recipe!
Patti
Kathy says
I have an abundance of fresh sweet bing cherries since it is now cherry season. Would they work as well as the dried? Thanks.
Laura | Tutti Dolci says
Gorgeous bars, Chris! These look absolutely divine, can't wait to try them!
Susan says
Oh, my goodness, they look good, Chris! I love how recipes come together like that when an ingredient is missing. You did such a great job creating this one! Mmmmmm!
John/Kitchen Riffs says
These look magnificent! What an outstanding combo of flavors. Love the looks, too -- neat texture. Thanks!
Chris Scheuer says
Thanks John! They have a really moist but crisp texture, so good! 🙂
Victoria Schwalbe says
These are a must make!!! One quick question...in the list of ingredients you say condensed milk but in the instructions you say sweetened condensed milk. I don't want to use the wrong one. Love, love,love your recipes and your approach to.food.
Victoria
Chris Scheuer says
Thanks Victoria! It is sweetened condensed milk. I will clarify that - appreciate you pointing that out!
Tricia @ Saving Room for Dessert says
These are absolutely beautiful treats Chris! Love all those chocolate chips and pecans.
Chris Scheuer says
Thanks so much Tricia!
Adina says
These bars look and sound fantastic. And I know what you mean, I have quite a few recipes of my own that were born out of laziness, not wanting to go shopping or wishing to skip a particularly annoying step... 🙂
Chris Scheuer says
Haha, Adina! So happy I'm not alone 🙂
Angie@Angie's Recipes says
Those cookie bars look out of this world, Chris. Can't take my eyes off from those chocolates and pecans!
Chris Scheuer says
Thanks Angie! They are very, very dangerous, but oh so delicious!
sue | theviewfromgreatisland says
Of all the desserts, loaded bars like these are my favorites...LOVE your photos!
Paula Graff says
Chris,
These are the most delicious bars I have ever tasted! Thanks for getting the recipe out. I can't wait to make them. I am going to try to see if the recipe works with gluten free flour. I will let you know.
Chris Scheuer says
Thanks so much Paula! I'm super excited that you're going to try it with gluten free flour. I can't wait to hear. I would think it should work pretty well since it's just 1 cup of flour.
Royce says
Very hard to believe that your sister is a better cook then you. Thank you for the recipe as I am always looking for something new or a little different. Guess that's why I like you and Scott so much. One would think that an almost 80 yr old grandma wouldn't still get so excited over a new recipe, but you always manage to pull that off. Thanks again. Will be making these soon.
Royce
Chris Scheuer says
You're so sweet Royce! I hope I'm like you when I'm 80, always looking for something fun and unique! I have a feeling you've enjoyed cooking all your life! I love that you are still enjoying it. It seems so many people get burned out. Hope you enjoy the bars!
Monique says
They look like I want one now:)♥
Chris Scheuer says
haha Monique, me too!
Pam Collins says
Oh my gosh! Another wonderful recipe to try from the "cafe". My stack of your tried and true recipes just keeps getting taller and taller. Thank goodness I have all the ingredients right here because I can't wait to try these!
Chris Scheuer says
Ahh... so good to hear from you Pam! I think you'll LOVE these bars, they're so darn good! We have to get together again soon!
Liz says
Ooh, these could be one of my favorite desserts, too! I've made cookies with similar ingredients, so I'm happy to try out an even easier recipe!!! Delish!
Chris Scheuer says
Thanks Liz! But I bet you can cut them much straighter than I can!! 🙂
Ginny Hartzler says
Wow, I have never seen a recipe for this type of bar. they would be good to take anywhere. And so unique.
Chris Scheuer says
Thanks Ginny! They are very unique!
Chris Larsen says
Wow these sound delicious! My 21 yo daughter saw the post and said , "I am making these!". Question for you - in step 8 above - are we to add half of the pecans & chocolate chips in one step and half in the next step? Thank you !
Chris Scheuer says
Hi Chris,
Yes, you add half of the pecans and chocolate chips in step 8 and then the other half in step 9, after 20 minutes of baking. The reason for this is - the first half tend to "melt" into the topping and they're not very visible. If you wait to add the second half until after the bars bake for 20 minutes, the topping is REALLY pretty with the chips and pecans scattered all over the top. If you add them all in step 8, the bars will still be wonderful, just not as attractive in appearance. 🙂
Enjoy!!!
Michele @ Bacon Fatte says
Chris, I'm literally *giddy* just thinking about how good these beautiful bars must be! And as much as I love dates, I think the cherries are absolutely divine in these bars. Can't wait to try them! 🙂
Chris Scheuer says
Haha! You're a girl after my own heart Michele! You might want to wait till you have company or someone you can send them out the door with. I can attest to the fact that they are VERY hard to resist 🙂