Homemade Eatmore Bars taste just like the classic Canadian chocolate bar. Chewy, toffee-like squares filled with oats, peanuts and a hint of chocolate.
It’s Christmas baking time!! Also known as the time of the year that we pull out all of our recipes for our favorite sweet treats and try to narrow down the list of what goes on the goody tray.
AKA the time of year we spend a whole week’s food budget on sugar, butter, chocolate and nuts in one grocery trip. Or is that just me? This year I am paring it way down and only making a short list of my family’s very favorite treats. Homemade Eatmore Bars made the list.
I made these chewy treats for the first time last year, and they were the only new treat that I repeated. And anything I try that gets made again must be really good, since my “to make” list always seems never ending.
What are Eatmore Bars anyway?
If you live in Canada, chances are you’ve had the chocolate bar (that’s candy bar to my South of the border readers) Eat-More. Hershey describes the Eat-More bar as having a “unique taste of chewy dark toffee, peanut and chocolate”.
Eatmore bars are a taste of my childhood. My mom used to buy them by the case at Costco. This recipe tastes like an exact replica – they’re chewy, they’re peanutty and they’re a little chocolatey. And they have oats which add texture and fiber (but not quite enough for me to consider them a healthy treat).
I never used to make these Eatmore bars myself because I’d always steal them from the treat tray made by Hubby’s cousin. But since we’ve moved away I’ve had to become my family’s Eatmore supplier. Lucky for me, they’re super easy to make. Only five ingredients! And they’re no bake!
The only prep work involved is chopping the peanuts (you can use your food processor here), boiling the corn syrup and peanut butter (less than 10 minutes – no candy thermometer needed) and stirring.
This truly is a dessert anyone can manage. The recipe makes a big tray, but they’ll probably still disappear in no time!
Homemade Eatmore Bars Nutrition Notes:
The nutrition information is based on a small, bite-sized square, which is how I like to cut up my Christmas treats. If you are going to cut yours into bigger pieces, be sure to adjust the nutrition info accordingly.
More Chocolate Recipes:
Homemade Eatmore Bars
Ingredients
- 2 cups unsalted dry roasted peanuts
- 1 1/4 cup rolled oats (use Gluten Free oats if you need this recipe to be Gluten Free)
- 1/2 cup smooth or crunchy peanut butter
- 1 cup golden corn syrup
- 1 3/4 cup semi sweet chocolate chips (make sure your chocolate chips are dairy free if you need your recipe to be dairy free and/or vegan)
Instructions
- Cut a piece of parchment paper to fit inside the bottom of a 9×13″ baking pan (do this by tracing around the bottom of the pan onto the parchment, then cutting it out). Place the parchment in the bottom of the pan and spray the sides of the pan with oil.
- Place roasted peanuts in a food processor and pulse until they are coarsely chopped. Alternatively, coarsely chop by hand. Pour into a large bowl and stir in rolled oats. Set aside.
- Mix peanut butter and corn syrup together in a small saucepan. Heat over medium heat until the mixture begins to boil, about 8-10 minutes. Remove from heat and stir in chocolate chips until completely melted and incorporated.
- Pour the peanut butter mixture over the peanuts and oats. Stir until well mixed. Spread mixture into the prepared baking pan. Cover with plastic and refrigerate until set, 1-2 hours. Remove from fridge and keep at room temperature to soften for 10 minutes before cutting. Cut into squares. Bars will keep in an airtight container for several days at room temperature, or several months in the freezer.
Nutrition
2 Comments
Debbie Storjohann
September 24, 2019 at 6:37 PMDon’t like using corn syrup. Any other suggestions?
Carissa
September 24, 2019 at 7:09 PMIf there’s a specific reason you avoid corn syrup, you might be able to use honey. I would decrease the amount, maybe to 1/2 a cup as it’s significantly sweeter, but that may affect the texture of the bars. Note that 1 cup of corn syrup contains 88g of sugar, while 1 cup of honey contains a whopping 278g of sugar. There is little evidence to say that the type of sugar in corn syrup (people are usually concerned about fructose, but the type of corn syrup we use at home is rarely the “high fructose corn syrup” that is generally used for industrial purposes) is more harmful than any other type of sugar, and that just eating too much sugar in general can cause health problems over time.