How to Make Chocolate Carnival Bars

Also known as “oatmeal gummy bars,” these sticks get their name from the feeling you feel when you eat them – you’ll be “intoxicated” with the pleasure of enjoying these chewy, delicious sticks. While it’s difficult to pinpoint their exact origins, stick cookies became popular in the United States in the mid-20th century. They are quick and easy to make, cut into small cubes to feed a large group of people.

Slice these chocolate bars and use them as a haste to take with you on the go. Depending on how it’s cut, this high-volume recipe can make up to 75 chocolate bars, so it’s perfect for potlucks, parties, and any time you need to give away dessert. We’ve even provided tips for making chocolate bars ahead of time and freezing them – perfect for when you need a chocolate pick-me-up. Try to make a batch and store them in the fridge before the busy holiday season arrives.

Ingredients

• 1 cup butter or margarine
• 2 cups brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 cups quick-cooking oatmeal
• 1 can (14-ounce can) (1-1/4 cup) of condensed milk
• 1 packet (2 cups) semi-sweet chocolate chips
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

Steps

1. Set aside 2 tablespoons of butter or margarine. Place the remaining butter or margarine in a large mixing bowl and blend with an electric blender on medium speed for 30 seconds. Add the brown sugar and stir until well combined.
2. Add 2 eggs and 2 teaspoons vanilla extract and stir to combine.
3. In another large bowl, whisk the flour and baking soda to combine. Add the quick-cooking oatmeal and stir to combine.
4. Gradually stir the dry mixture into the beaten mixture until well combined. Set aside and start making the chocolate filling.
5. In a medium saucepan, combine the reserved butter or margarine, sweetened condensed milk and semi-sweet chocolate chips or chocolate chips. Cook over low heat until the chocolate is melted, stirring occasionally.
6. Remove the chocolate mixture from the heat. Add the chopped walnuts and the remaining 2 teaspoons vanilla extract and stir to combine.
7. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1 inch baking sheet until flat. Spread the melted chocolate mixture over the oat mixture until the bottom layer is all covered with chocolate.
8. Use your fingers to dot the remaining oat mixture over the chocolate.
9. Bake in the oven at 350°F for about 25 minutes, or until lightly browned surface. When taken out of the oven, the chocolate mixture still looks moist. Place the baking tray on a metal rack to cool. Cut the baking sheet into 2×1-inch strips. This chocolate dessert recipe makes about 75 strips.

How to Store Chocolate Bars?

Refrigerate the cooled chocolate bar in an airtight container (sandwiched between layers of baking paper) for up to five days. Freezing can be stored for three months for long-term storage. Leave to room temperature before serving.

To prepare and freeze ahead of time, line a baking sheet with tin foil and leave room on both sides. Prepare the tin foil as directed and allow to cool completely. Remove from baking pan and wrap tightly, or transfer to a large freezer bag. Seal and freeze for up to a month. Defrost at room temperature and cut into tin foil as desired.

Chocolate Carnival Bar Recipe Variations

To add your own unique flavor to these chocolate binge bars, consider the following variation ideas:

• Nuts: Swap walnuts for almonds, peanuts, pecans, hazelnuts, or any nuts you like, or use pretzels or pumpkin seeds for a nut-free version.
• Chips: Replace semisweet chocolate with other types of chips, including white, milk, or dark chocolate, as well as butterscotch, caramel, or other flavored chips.
• Fruits: Garnish the filling with fresh or dried fruits, including cherries, raspberries, cranberries, shredded coconut, etc.
• Spices: Add cinnamon, nutmeg, cardamom, or espresso powder to the oat mix or filling to enhance the flavor.
• Extracts: Replace vanilla with almonds, oranges, or other types of extracts as needed.
• Drizzle: After baking, drizzle with a little caramel or melted chocolate as a finishing touch.