Sure to be a kid-favorite recipe, add this yummy graham cracker, rolled oats, and chocolate dessert to lunch boxes or keep a plateful handy for an after school treat.




  • Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil beyond edges of pan. Arrange whole graham crackers in a single layer in prepared pan. In a large bowl combine the oats, sugars, and flour. Stir in melted butter, egg, and vanilla until well combined. Spoon over graham crackers and spread evenly to edges of pan to cover graham crackers.

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  • Bake for 20 to 25 minutes or until oat mixture bubbles and is lightly browned on top. Remove from oven and sprinkle with chocolate pieces. Return to oven for 1 minute. Spread melted chocolate over top to cover. Evenly sprinkle with almonds. Cool in pan on a wire rack. Use foil to lift from pan. Remove foil. Cut or break into bars. Makes 32 bars.

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Nutrition Facts

193 calories, 9 g fat (5 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 17 mg cholesterol, 77 mg sodium, 26 g carbohydrates, 2 g fiber, 17 g sugar, 3 g protein.

Reviews (1)

6 Ratings
  • 1 Rating Star 3
  • 5 Rating Star 3
Did anyone do this in the test kitchen?! The chocolate seized (because it¿s placed on a bubbling, steaming base in the instructions) then, once the dish cooled in the pan¿again, as instructed¿it adhered so strongly to the foil it was ruined. Total fail, and the broken off bits didn¿t even taste very good.