On Dessert Bars

The chocolate-y, peanut buttery variety.

Welcome to the Friday post for paid subscribers, a well-loved dessert recipe from the archives. On Tuesday, all subscribers will receive another installment of behind the scenes in the studio. As always, check out more of my work (or consider booking my photography services!) here.

I’m going to keep it short and sweet today. Growing up, this recipe was one of my all-time favorite snacks that my Mammaw made. The chocolate-to-filling ratio is perfection, and the balance of the sweet and salty is essential for a savory-over-sweets girl like me. Now that I'm an adult, I realize that adding flaky sea salt is never a bad idea, and I highly encourage you to do the same.

Mammaw always cut these bars as soon as they came out of the oven and then stored them in the fridge. If you know me, you know I like my chocolate chilled, so I do the same now, but if you keep these bars on the counter, make sure they're kept away from sunlight and the oven so the chocolate doesn't become an ooey, gooey (but still totally delicious) mess.

Inspired by a candy bar of the same name, these cookie bars are made with oatmeal (or puffed buckwheat seeds or crispy rice cereal), chocolate, and caramel, and they are DIVINE. Enjoy them, friends.

Oh Henry Bars