Chocolate Oatmeal Almost-Candy Bars

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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:

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Ingredients:

Oatmeal Crust

  • 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)

Chocolate Layer

  • 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)

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Directions:

  1. For oatmeal crust, whisk together flour, baking soda, salt and cinnamon.
  2. 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.
  3. Evenly press the remaining batter/dough on a baking pan.  Set aside while you prepare the chocolate layer.
  4. 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.
  5. Pour the chocolate mixture over the oatmeal crust.  The scatter the remaining 2 cups of oatmeal mixture over the top.
  6. Bake for 25 – 30 minutes or until topping is golden brown. Transfer to a rack and let cool for at least 2 hours.
  7. 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).

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» jenn said: { Jan 19, 2010 - 06:01 }

it’s snack time!!!

» Drick said: { Jan 19, 2010 - 06:01 }

this is so much – a breakfast bar, a treat, and a perfect gift – thanks for giving us this recipe

» Tita Beng said: { Jan 19, 2010 - 10:01 }

Sarap nito!

» Caveman Cooking said: { Jan 20, 2010 - 10:01 }

The Cavewoman makes something very similar and adds some melted caramels, but doesn’t use any berries. I’ll have to pass this one along to her!

» The Chocolate Priestess said: { Jan 21, 2010 - 01:01 }

These look yummy. Thanks for sharing.

Hope you can check out The Chocolate Cult in the future and share your knowledge there, too.

» Romaine said: { Jan 22, 2010 - 05:01 }

I thought about almonds. Glad to hear they were good. Will try that next time. Love your pics.

» lululu said: { Jan 26, 2010 - 06:01 }

simply too delicious for a snack! :)


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