Oatmeal Crisps

Monday, April 23, 2012

oatmeal crisps

Considering Oatmeal Raisin Cookies are one of my favorite cookies of all time, I had a suspicion that these crisps from The Pastry Queen might be particularly up my alley-and I was right!  These are deliciously oaty and brown sugary and (thanks to the incorrect assumption that I had corn syrup at home) full of honey flavor.  These remind me of my favorite crunchy granola bars and, truthfully, I don’t think these even need chocolate on top, which is why I just drizzled it on instead of making one thick layer of it-and when I make them again I won’t even add the chocolate.  I can’t wait to make another batch just to crumble over yogurt or ice cream!

Thanks to Missy for choosing this week’s recipe and check out the other PPQ members versions here!

Oatmeal Crisps
Yields one 9×13″ pan
Adapted from The Pastry Queen

  •  1/2 cup unsalted butter
  • 1/2 cup firmly packed dark brown sugar
  • 1 Tablespoon honey
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup bittersweet chocolate chips (optional)
  1. Heat the oven to 350 degrees and grease a 9×13″ glass baking dish.
  2. In a small saucepan, melt the butter and stir in the brown sugar and honey until the mixture is smooth, about 2 minutes and turn off the heat.
  3. With a wooden spoon in a large bowl, stir together the oats, baking powder, salt and coconut; stir in the butter mixture until the dry ingredients are fully coated in the liquid ingredients.
  4. Pour the mixture into the prepared dish and, with the back of the wooden spoon, pat the mixture into a flat, even layer in the dish.
  5. Bake for 20-25 minutes and take the dish out to cool on a wire rack for 20 minutes.  When you pull the dish out, the mixture will still be liquid, but it will harden and crisp as it cools.
  6. After cooling for 2o minutes, line a cutting board with wax paper or parchment paper.  Lay the cutting board over the top of your glass dish (papered side facing the cooled oatmeal mixture), then flip the pan over so that the oatmeal mixture lays flat on the papered cutting board.  With a sharp knife or pizza cutter, gently cut the oatmeal slab into bars.  The bars will be fragile and will stretch a little bit; just push them back into shape with your fingers.  If you are planning on drizzling chocolate over the bars, leave them on the parchment paper while you melt the chocolate.
  7. If you choose to drizzle chocolate over the bars, set a large pot of water simmering and in a metal bowl placed over the pot of simmering water, melt the chocolate chips.  Once the chocolate is melted, drizzle it in a thin stream back and forth over the bars.  Let the chocolate cool and harden completely.
  8. My only warning is that humidity will turn these bars soft, but they will still be delicious.  Store them in an air-tight container until you’re ready to eat.  Enjoy!



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