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HERSHEY'S CHIPITS No-Bake Butterscotch & Chocolate Oat Bars


20 minutes
Skill Level
20 bars

Create this super easy no bake recipe with HERSHEY'S CHIPITS. Try making your version with our steps here today!

Ingredients & Directions

Prep Time
20 minutes


  • Chocolate Layer:
  • 1/2 cup
    35% whipping cream (125 mL)
  • 1 tbsp
    butter (15 mL)
  • Oat Layer:
  • 1/2 cup
    butter (125 mL)
  • 1/2 cup
    packed brown sugar (125 mL)
  • 1/2 cup
    natural almond butter (no sugar added) (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 2 cups
    quick-cooking oats (500 mL)
  • 1/2 cup
    sliced almonds, toasted (125 mL)


Equipment Needed 
stovetop Stovetop
square baking dish 8-inch (20 cm) Square Baking Dish
foil Foil
measuring cups Measuring Cups
saucepan Saucepan
refrigerator Refrigerator

Chocolate Layer: Line an 8-inch (2 L) square baking dish with foil. Combine chocolate chips with whipping cream and butter in a small saucepan set over medium-low heat; cook, stirring, until smooth. Remove from the heat; set aside.


Oat Layer: Combine butter, sugar, almond butter and vanilla in a large saucepan set over medium heat. Cook, stirring often, until melted and bubbling around the edges. Stir in oats and butterscotch chips; cook, stirring, for 1 to 2 minutes or chips are melted and mixture is well combined. Remove from heat; stir in almonds.


Firmly press half of the oat mixture into the prepared dish. Spread the reserved chocolate mixture evenly over the oat layer. Crumble the remaining oat mixture over the chocolate layer; press gently to stick layers together.


Grease the bottom of a dry measure and use it to press the oat mixture into a tightly packed layer.


Cover and chill for at least 2 hours (or up to 4 days) before cutting into small bars.