Mary Macleod’s Butterscotch Coco-Sesame Oat Bars

Description

We’ve added an element of buttery, white chocolate decadence to this delicious granola-style bar. The toastiness of the oats and sesame bring a warmth and depth of flavour that’s irresistible. Be sure to use quick, or the bars will be too crumbly.

Ingredients

2 c
Mary Macleod's Butterscotch Crumbs ((that's half a full package))
2 c
white chocolate chips
2 c
quick cooking oats (toasted)
1⁄4 c
sesame seeds (toasted)
1 c
crisp rice cereal
1⁄2 c
sweetened, shredded coconut
1⁄3 c
salted butter ((or unsalted plus a good pinch of salt))
1⁄4 c
runny honey
1⁄3 c
packed brown sugar
1⁄2 t
real vanilla extract

Summary

Yield
Bars
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Instructions

  1. Pre-heat oven to 350F (180C) 
  2. Lightly coat an 8”x 8” (20 cm x 20 cm) casserole dish or cake pan with cooking spray or butter and press in the Butterscotch Crumbs evenly and firmly. 
  3. Pour the white chocolate chips on top of the patted down butterscotch crumbs; distributing evenly and right to the edges. Set aside. 
  4. In a large, dry, skillet over medium heat, toast the quick oats and sesame seeds until lightly golden; stirring or tossing constantly so as not to burn. Once toasted, tip out into a large bowl.
  5. To the toasted oats and sesame, add the crisp rice and coconut, stir to blend well, and set aside.
  6. In a small saucepan over medium heat, add the butter, honey, and brown sugar, stirring often, until the butter has melted and the ingredients are well blended – about 2 minutes – continue to heat and stir until the butter mixture is bubbling slightly; about another 3 minutes.                
  7. Remove from heat, add vanilla and stir to blend well. 
  8. Pour the warm butter mixture into the dry oat mixture and stir until evenly mixed and coated.
  9. Tumble the wet mixture onto the butterscotch-white chocolate crumb crust, and press evenly and firmly – loosely packed bars tend to crumble when cool. 
  10. Bake for about 15 – 20 minutes, or until just lightly golden. 
  11. Set bars aside for about 45 minutes – 1 hour at room temperature. Once cooler but still slightly warm, run a knife around the edge of the pan. Place a flat cutting board on top of the pan, and gently but quickly flip over. You should hear a wee thud as the slab comes out of the pan – tap the bottom of the pan if need be. 
  12. Now, while still warm, with a very sharp knife, cut into bars; the shape and size is up to you, but they’re pretty rich, so we suggest 2- or 3-inch squares. Store at room temperature in an airtight container for up to 3 days.