First, a moment to celebrate the fact that the little ladies slept from 7pm to 3am last night. I fed them, declared them the best babies that ever lived, and put them back to bed. The good night’s sleep resulted in lots of smiles when they woke up again at 6. I ate half of one of these Oat Cookie Bars and daydreamed about getting more sleep.
Of course, who needs sleep when there are these little faces to look at? (And because the grandmas will ask….Clara is the top pic and Molly is the bottom).
Small victories around here. A few hours of sleep. A home-cooked dinner (well…from the freezer). An hour to bake and blog.
After several years in the land of eternal summer, I still get nostalgic for American summers with cook-outs and sunroofs, flip-flops and sprinklers. Over the weekend, I missed home. I wished we could take the girls out for their first Fourth of July celebration with family. Although, let’s be honest, the girls aren’t exactly in the market for barbecue or fireworks. The stuffed animals that dangle over their playmat are more than enough stimulation at the moment.
Had we attended a Fourth of July event this weekend, these bars would have been my contribution. Summer berries and extra dark chocolate give them a hint of that bitter/sour thing to balance the sweetness.
The recipe is part of this month’s Secret Recipe Club and is adapted from one shared by Lisa over at Sweet as Sugar Cookies. I loved everything about it. Although the bars were originally meant as a holiday dessert, their simplicity and endless possibilities for variety (I substituted summer-friendly fruit and chocolate where the original used M&Ms) would make it perfect for any time of year.
The best part about this recipe is that creamy dark chocolate layer between the chewy crust and the crumbly topping. Thank you for the great recipe, Lisa!!
- 2 cups rolled oats
- 1½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, melted
- 200g (8 oz.) dark chocolate, roughly chopped and divided into two portions
- 1 14-oz can sweetened condensed milk
- 1½ cup fresh or frozen raspberries
- Preheat oven to 375 degrees F. Butter or spray a 13x9 pan and line with parchment paper, so that paper extends over the long side of the pan.
- In a large mixing bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir until evenly combined. Add melted butter and stir with a wooden spoon (or use your hands if the butter is cool enough) until the mixture is crumbly. Set aside 2 cups of oat mixture. Press remaining oat mixture into prepared pan. Bake crust for 10 minutes. Remove and allow to cool. Lower oven temperature to 350 degrees.
- Put half (100g) of the dark chocolate in a microwave safe bowl and heat in 15 second intervals until just melted. Stir in the sweetened condensed milk until well combined. Pour the chocolate-condensed milk mixture over the cooked crust.
- Add the remaining dark chocolate (100g) and raspberries to the uncooked oat mixture. Sprinkle over the top of the bars. Bake until golden brown, 28-30 minutes. Cool completely and refrigerate before cutting into squares.
Recipe generously adapted from Sweet as Sugar Cookies.