Ingredients

The following ingredients have 24 Servings
  • 1/3 cup + 1 Tablespoon Earth Balance Soy Free margarine OR dairy free butter-flavored coconut oil **
  • 1/2 cup packed brown sugar ((you can use coconut sugar instead if you want, but this will slightly change the texture))
  • 1/3 cup + 1 Tablespoon honey
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cup gluten free quick oats
  • 1/4 teaspoon salt
  • 3/4 cup allergy friendly semi-sweet chocolate chips
  • 1 teaspoon palm oil shortening ((optional, helps chocolate spread easier))

Instruction

  • Preheat oven to 425 degrees F. Line a 9x13-inch pan with either well-greased foil OR parchment paper that covers all sides (both options work well). Set aside pan.
  • Melt Earth Balance (or coconut oil) in a medium sized microwaveable bowl for about 30 seconds at a time in the microwave until it melts.  
  • Stir into the melted Earth Balance the brown sugar, honey, vanilla, oats, and salt.
  • Mix well and spread into the prepared pan. It's okay if the mixture isn't spread to every corner because this will spread out and into the corners and edges of the pan as it cooks. 
  • Cook for 12-15 minutes until golden in color and crisp on the edges. Cool completely on a wire rack.
  • Once the base is cooled, melt the chocolate chips with the palm oil and spread over the base completely. Sprinkle with your favorite holiday sprinkles, mini chocolate chips, or drizzle with melted dairy free white chocolate. 
  • Set in the fridge until the chocolate has set. Cut into 24 or 30 pieces (4x6 or 5x6) and store in an airtight container. Enjoy!