Millionaire's Bars
A Lil’ Foodee take on a classic Millionaire’s Bars: oat-flour base, lush date caramel, and a creamy white-choc finish. Naturally sweetened with dates and sturdy enough for little foodie hands.
Millionaire’s Bars (No-Bake, Toddler-Friendly)
Simple layers, minimal mess, and a perfect fridge-set slice for snack time.
What you need
- Food processor or blender
- Mixing bowl + spatula
- Heatproof bowl (for melting chocolate)
- Lined square tin
- Sharp knife (for slicing)
Ingredients
Base
- 1 ½ cups rolled oats (blended into oat flour)
- ½ cup almond meal (or extra oat flour if nut-free)
- 4 tbsp coconut oil or unsalted butter (melted)
- 2 tbsp maple syrup
Caramel
- 15 Medjool dates (pitted, softened in hot water 10 mins, drained)
- 2 tbsp coconut cream (thick)
- 2 tbsp coconut oil (melted)
- Pinch salt (optional, for flavour)
Topping
- 120 g white chocolate (dairy-free or low sugar if preferred)
- 2 tbsp cream cheese (dairy-free if needed, softened)
Directions
Make the base
Blend oats into a fine flour. In a bowl, mix oat flour with almond meal, melted coconut oil, and maple syrup.
Press firmly into a lined square tin to form an even base.
Make the caramel
Blend the soaked dates, coconut cream, coconut oil, and salt until completely smooth.
Spread evenly over the base.
Make the topping
Gently melt the white chocolate. Stir in the softened cream cheese until smooth and glossy.
Spread over the caramel.
Chill
Chill in the fridge for 2+ hours until firm.
Finish & serve
Slice into squares with a warm knife. Serve cold from the fridge.
Storage
- Fridge: up to 1 week in an airtight container
- Freeze (undecorated): up to 2 months, thaw in the fridge
Allergy swaps
- Nut-free: replace almond meal with extra oat flour
- Dairy-free: use dairy-free white chocolate and dairy-free cream cheese
- Gluten-free: use certified GF oats and suitable chocolate
Clean slices
For neat bars, chill until firm, then use a warm knife and wipe between cuts.