Saturday, November 6, 2010

Cranbery, white chocolate, pecan oat bars

Oatmeal Bar
The reader in Seattle who won the blog renaming contest (Almost Car-Free in Ann Arbor, soon to be changed in the header) requested 1/2 whole wheat, cranberry, white chocolate, pecan oatmeal bars.  So that's what I prepared today.

I measured 1 1/2 cups of wheat kernels and turned it into flour using the Vitamix

Craig flaked oat groats.

1.  Preheat oven to 330F and line a 12X18 pan with parchment paper.
2.  In a very large mixing bowl melt 1 pound of butter/4 sticks and let cool slightly.
3.  Stir in 4 cups of flour (1/2 wheat, 1/2 white), 2 cups of white sugar, 2 cups of brown sugar, 2 tsp of baking soda, 2 tsp of salt, 2 tsp of cinnamon, 4 tsp of vanilla, and 4 large eggs.  Do not overmix.

4.  Add in 6 cups of oats, 1 cup of dried cranberries, 1 cup chopped pecans and a handful of white chocolate chips. Stir until just combined.

5.  Pour into prepared pan, smooth top and bake for 40-45 minutes until set and golden brown. The bar will have poofed up a bit and will settle down as it cools.  It won't jiggle when it's cooked through.
6.  Let cool in pan on a wire rack.
7.  Slide giant bar onto a cutting board by pulling gently on the parchment paper.  Ease parchment paper away from sides of the bar and cut into bars.

8.  Freeze what won't be eaten in a few days.
Short bones on a tray
I like to cut the edges off and serve them separately.  We call them "bones". 

Long bones
Since I was packing up a box for the Reader in Seattle, I added a bit of vanilla drizzle.

The box to be mailed is in the freezer and will be shipped out first thing Monday.  Thanks for the great suggestion and enjoy the bars.

ps.  I'm also looking at packaging options to sell to local stores, what do you think?

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