This week’s Tuesdays with Dorie recipe is chosen by Lillian of Confectiona’s Realm and is on pages 114 and 115 of Dorie Greenspan’s book Baking: From My Home to Yours. We regularly have homemade granola bars at home and this recipe with the added chocolate just makes it a perfect snack on the ski slopes. Wrapped individually in plastic wrap, they are small enough to fit in the pockets of our ski jackets and a great munch on the chairlift.
Dorie’s recipe has two layers: the oatmeal crunch and the nutty chocolate part. I only tweaked the recipe a little bit to satisfy the non-so-sweet tooth of our household. The oatmeal crunch part required 2 cups of brown sugar which I replaced with 1 cup of agave nectar. I was a little worried as to how the end result will look and taste like since I am replacing the ingredient with a syrupy one. But we liked the results! For the chocolate part, I used blueberries instead of the raisins called for. On the first batch, I stuck with the original salty peanuts but on the second batch I made, I used chopped almonds. Boy, they are both good!!! Here’s my tweaked recipe:
- 2 1/2 cups wholewheat pastry flour (or all purpose flour)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 sticks unsalted butter, room temperature
- 1 cup agave nectar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups rolled oats
- 1 cup salted peanuts (or any nuts, I used chopped almonds on one batch)
- 2 cups semi-sweet chocolate chips
- 2 tbs unsalted butter
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup dried blueberries
- 1 cup coarsely chopped salted peanuts (or any nuts)
- For oatmeal crust, whisk together flour, baking soda, salt and cinnamon.
- In an electric mixer, beat softened butter on medium until creamy. Add eggs one at a time and continue beating. Add vanilla and agave nectar, reduce speed to low and beat until combined. Carefully add dry ingredients and beat for 1 minute. Using a spatula, add the oats and nuts. Set aside 2 cups of the batter.
- Evenly press the remaining batter/dough on a baking pan. Set aside while you prepare the chocolate layer.
- For the chocolate layer, melt the chocolate chips, butter and salt in a bowl over a pan of boiling water. Add cream and stir until melted. Remove from pan and stir in vanilla, blueberries and nuts.
- Pour the chocolate mixture over the oatmeal crust. The scatter the remaining 2 cups of oatmeal mixture over the top.
- Bake for 25 – 30 minutes or until topping is golden brown. Transfer to a rack and let cool for at least 2 hours.
- Turn right side up onto a rack then refrigerate for at least 1 hour before cutting.
Notes: This recipe should make 32 rectangles. Mine made more since I cut them so small (about an 1 1/2 inch by 1 inch).