Chocolate Nut Bars

READY IN: 1hr 40mins
YIELD: 24 bars




  • Preheat oven to 350.
  • Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
  • Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
  • Reduce oven temperature to 325.
  • Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
  • Stir in confectionary sugar, then set aside.
  • Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
  • Spread evenly on bottom of prepared 8" square pan.
  • Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
  • Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
  • Stir in corn syrup. Let cool slightly, and add vanilla.
  • Stir corn syrup mixture into oat mixture, just until moistened.
  • Gently spoon over chocolate, spreading evenly into corners.
  • Score lightly into 4 strips, then score each strip into 6 pieces.
  • Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
  • Remove bars from pan, lifting foil by edges.
  • Place on cutting board; cut along score lines into 24 pieces. Remove foil.
  • Store in airtight container in refrigerator.