Crispy Oatmeal Cookie Bark

Dairy Free
Crispy Oatmeal Cookie Bark
60 min.
24
126kcal

Suggestions


Indulge your sweet tooth with our delightful Crispy Oatmeal Cookie Bark, a dessert that perfectly balances crunch and flavor while being completely dairy-free! This recipe is not only easy to make but also a crowd-pleaser, making it ideal for gatherings, parties, or simply a cozy night in. With just 60 minutes of your time, you can whip up a batch that serves 24 people, ensuring there's plenty to share—or to keep all to yourself!

The combination of quick-cooking oats and crisp rice cereal creates a unique texture that is both satisfying and addictive. Each bite is a harmonious blend of sweetness from the brown and granulated sugars, complemented by the rich, buttery flavor of melted margarine. And for those who crave a touch of decadence, a dip in melted semisweet chocolate adds an irresistible finish that elevates this treat to a whole new level.

Whether you're looking for a delightful dessert to impress your friends or a simple snack to enjoy with your favorite beverage, this Crispy Oatmeal Cookie Bark is sure to become a staple in your recipe collection. So gather your ingredients, preheat your oven, and get ready to create a deliciously crispy treat that everyone will love!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.5 cup brown sugar packed
  • 0.8 cup butter melted
  • 0.8 cup rice cereal crisp
  • 1.3 cups flour all-purpose
  • 0.5 cup granulated sugar 
  • 0.8 cup oats 
  • 0.5 teaspoon salt 
  • 24 servings semi chocolate chips melted
  • teaspoon vanilla 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  1. Heat oven to 350F. Line cookie sheet with cooking parchment paper.
  2. In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
  3. Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.

Nutrition Facts

Calories126kcal
Protein3.73%
Fat44.73%
Carbs51.54%

Properties

Glycemic Index
8.75
Glycemic Load
7.47
Inflammation Score
-3
Nutrition Score
2.1134782739632%

Nutrients percent of daily need

Calories:126.06kcal
6.3%
Fat:6.35g
9.77%
Saturated Fat:1.45g
9.03%
Carbohydrates:16.46g
5.49%
Net Carbohydrates:15.96g
5.8%
Sugar:9.05g
10.05%
Cholesterol:0.06mg
0.02%
Sodium:139.82mg
6.08%
Alcohol:0.06g
100%
Alcohol %:0.27%
100%
Protein:1.19g
2.38%
Manganese:0.17mg
8.51%
Vitamin A:254.24IU
5.08%
Selenium:3.29µg
4.71%
Vitamin B1:0.07mg
4.56%
Folate:13.74µg
3.43%
Iron:0.53mg
2.97%
Magnesium:10.86mg
2.71%
Vitamin B2:0.04mg
2.4%
Phosphorus:23.75mg
2.37%
Vitamin B3:0.44mg
2.21%
Fiber:0.5g
2.01%
Copper:0.04mg
1.76%
Vitamin E:0.25mg
1.65%
Zinc:0.16mg
1.08%