These dark chocolate, date, and oatmeal bars are a must-try. With their irresistibly soft texture, rich dark chocolate, and naturally sweet dates, they bring a comforting, homemade touch to your dessert lineup.
Whether you’re planning a cozy family night or looking for a quick treat to impress guests, this dessert recipe has you covered.
Why This Dessert Recipe Is a Winner
These dark chocolate, date, and oatmeal bars offer a perfect mix of flavors and textures. The dark chocolate provides a rich, slightly bitter contrast to the natural sweetness of the dates, while the oats add a hearty, chewy bite.
The combination of these ingredients makes for a dessert recipe that’s not just delicious but also satisfying. It’s like a warm hug in dessert form, with just the right balance of sweetness and a touch of indulgence.
- Rich, melted dark chocolate in every bite
- Naturally sweet dates for a chewy texture
- Hearty oats for that classic, comforting flavor
- Perfectly balanced sweetness without being overly sugary
The Secret to Perfect Texture in Dessert Recipes
Achieving the ideal texture is the key to making unforgettable dessert recipes, and this one nails it. The butter, sugar, and eggs create a soft, moist base, while the oats add a gentle chewiness that keeps each bite interesting.
Dark chocolate chunks provide a creamy, slightly bitter contrast, and the dates bring a subtle sweetness that’s both natural and satisfying.
Pro Tip: For an even chewier texture, use old-fashioned oats instead of quick oats. They hold their shape better and add a heartier bite.
Tips to Customize Your Dark Chocolate, Date, & Oatmeal Bars
This dessert recipe is versatile, making it perfect for customization. Don’t love dates? No problem. Swap them out for other dried fruits, or even nuts, for a different twist. Here are a few ideas:
- Swap dates for dried cherries, figs, or cranberries.
- Add a pinch of sea salt on top for a sweet-salty contrast.
- Experiment with different types of chocolate – dark, milk, or even white chocolate chips.
- Sprinkle in some chopped nuts for extra crunch.
Perfect for Any Occasion
These dark chocolate, date, and oatmeal bars are more than just another dessert recipe – they’re a crowd-pleaser. Perfect for family gatherings, potlucks, or even as a quick treat with your afternoon coffee.
They’re easy to make, requiring just a few basic ingredients, but they taste like something special.
They also store well, making them a great option for meal prep. Bake a batch, cut them into squares, and you have a ready-to-go sweet treat whenever the craving strikes.
Storing & Serving Suggestions
To keep these dessert bars fresh, store them in an airtight container at room temperature for up to four days. For longer storage, they can be kept in the refrigerator for up to a week or even frozen for a few months.
Just make sure they are well-wrapped to prevent them from drying out.
- Serve warm for a gooey, melted chocolate experience.
- Enjoy with a scoop of vanilla ice cream for a decadent dessert.
- Pair with a cup of hot coffee or a glass of cold milk for the perfect snack.
Make It Your Own
There’s something magical about a dessert recipe that you can truly make your own, and these dark chocolate, date, and oatmeal bars are just that.
Whether you keep the classic combination of dates and dark chocolate or switch things up with your favorite mix-ins, this recipe will always deliver.
The next time you’re looking for an easy, comforting dessert, give these bars a try. Their rich flavor, chewy texture, and perfect balance of sweetness will have you coming back for more.
Dessert Recipe: Dark Chocolate, Date, & Oatmeal Bars
Equipment
- Stand mixer with paddle attachment
- 8 × 8-inch square baking pan
- Parchment paper
Ingredients
- ½ cup 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 6 ounces bittersweet or dark chocolate coarsely chopped
- 7 Medjool dates pitted and coarsely chopped (about ½ cup)
Variation:
- If dates aren’t your preference, you can substitute with ½ cup chopped dried figs or dried cherries.
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F.
- Line an 8 x 8-inch square baking pan with parchment paper, leaving enough overhang for easy removal later.
Mix Wet Ingredients:
- In a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture becomes light and airy, about 2 minutes.
Blend in Egg and Vanilla:
- Scrape down the sides of the bowl, then add the egg and vanilla extract.
- Continue mixing until everything is well combined and smooth.
Incorporate Dry Ingredients:
- Lower the mixer speed and gradually add flour, oats, baking soda, baking powder, salt, and cinnamon.
- Mix until all dry ingredients are just combined, ensuring no dry streaks remain.
Fold in Chocolate and Dates:
- Remove the bowl from the mixer.
- Using a spatula, gently fold in the chopped dark chocolate and dates (or your preferred dried fruit), making sure they are evenly spread throughout the dough.
Spread and Bake:
- Transfer the dough to the prepared baking pan, pressing it evenly into the edges.
- Bake for 20-25 minutes, or until the top is lightly golden and the edges appear set.
Cool and Serve:
- Allow the bars to cool completely in the pan.
- Use the parchment paper to lift the bars out of the pan, then slice them into 9 squares and serve.
Notes
- For a nutty variation, consider adding ½ cup of chopped nuts (walnuts, pecans, or almonds) along with the chocolate and dates.
- Store the bars in an airtight container at room temperature for up to 5 days.
- Adjust the sweetness by using milk chocolate instead of dark chocolate for a milder flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.