• Preparation Time 10 minutes
  • Baking Time 25 minutes
  • Makes 36 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Bars
  • 3 cups Robin Hood® Oats
  • 1 cup coarsely chopped almonds, toasted
  • 1 cup sunflower or pumpkin seeds or combination of both
  • 1 cup raisins
  • 1 can Eagle Brand® Regular or Low-Fat Sweetened Condensed Milk
  • ½ cup Crisco® All Vegetable Shortening, melted
  • 1 tbsp kosher salt
  • Topping
  • 1 cup semi-sweet chocolate chips, melted
  • ¼ tsp kosher salt

Serving Size: 36 bars


Serving Size: 36 bars

  • Preheat oven to 350ºF (180ºC). Line a 15” x10” jelly roll pan with parchment paper.
  • Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
  • Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
  • Topping: Combine melted chocolate and kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.


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