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Photo: Brie Passano
Active Time:25 minsTotal Time:2 hrs 15 minsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 15 minsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupold-fashioned rolled oats¾cupwhite whole-wheat flour¼cuppacked confectioners' sugar¼teaspoonsalt plus a pinch6tablespoonscold unsalted butter, divided4tablespoonscanola oil, divided⅔cuppacked light brown sugar⅓cupagave nectar½cupsemi-sweet chocolate chips
Cook Mode(Keep screen awake)
Ingredients
½cupold-fashioned rolled oats
¾cupwhite whole-wheat flour
¼cuppacked confectioners' sugar
¼teaspoonsalt plus a pinch
6tablespoonscold unsalted butter, divided
4tablespoonscanola oil, divided
⅔cuppacked light brown sugar
⅓cupagave nectar
½cupsemi-sweet chocolate chips
DirectionsPreheat oven to 325°F.Spread oats in an 8-inch-square baking pan. Bake until lightly browned, about 5 minutes. Transfer to a food processor and let cool to room temperature.Once the oats are cool, add flour, sugar and 1/4 teaspoon salt. Process until the oats are finely ground. Cut 4 tablespoons butter into small pieces and add to the flour mixture. Drizzle 2 tablespoons oil into the processor. Pulse until the mixture is the consistency of coarse meal. Transfer to the baking pan and press mixture firmly into the bottom. Bake until lightly browned and firm to the touch, 25 to 30 minutes. Cool completely on a wire rack.Meanwhile, combine brown sugar, agave and the remaining 2 tablespoons butter, 2 tablespoons oil and pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture bubbles and darkens and the sugar has dissolved, 3 to 5 minutes. Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread. Refrigerate until firm, about 30 minutes.Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes. Spread the chocolate evenly over the caramel layer. Refrigerate until cold, about 30 minutes. Cut into 16 squares.To make aheadRefrigerate bars for up to 1 week.Originally appeared: EatingWell.com, April 2021
Directions
Preheat oven to 325°F.Spread oats in an 8-inch-square baking pan. Bake until lightly browned, about 5 minutes. Transfer to a food processor and let cool to room temperature.Once the oats are cool, add flour, sugar and 1/4 teaspoon salt. Process until the oats are finely ground. Cut 4 tablespoons butter into small pieces and add to the flour mixture. Drizzle 2 tablespoons oil into the processor. Pulse until the mixture is the consistency of coarse meal. Transfer to the baking pan and press mixture firmly into the bottom. Bake until lightly browned and firm to the touch, 25 to 30 minutes. Cool completely on a wire rack.Meanwhile, combine brown sugar, agave and the remaining 2 tablespoons butter, 2 tablespoons oil and pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture bubbles and darkens and the sugar has dissolved, 3 to 5 minutes. Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread. Refrigerate until firm, about 30 minutes.Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes. Spread the chocolate evenly over the caramel layer. Refrigerate until cold, about 30 minutes. Cut into 16 squares.To make aheadRefrigerate bars for up to 1 week.
Preheat oven to 325°F.
Spread oats in an 8-inch-square baking pan. Bake until lightly browned, about 5 minutes. Transfer to a food processor and let cool to room temperature.
Once the oats are cool, add flour, sugar and 1/4 teaspoon salt. Process until the oats are finely ground. Cut 4 tablespoons butter into small pieces and add to the flour mixture. Drizzle 2 tablespoons oil into the processor. Pulse until the mixture is the consistency of coarse meal. Transfer to the baking pan and press mixture firmly into the bottom. Bake until lightly browned and firm to the touch, 25 to 30 minutes. Cool completely on a wire rack.
Meanwhile, combine brown sugar, agave and the remaining 2 tablespoons butter, 2 tablespoons oil and pinch of salt in a small saucepan. Cook over medium heat, stirring, until the mixture bubbles and darkens and the sugar has dissolved, 3 to 5 minutes. Remove from heat and let cool for 5 minutes, then pour the caramel over the cooled shortbread. Refrigerate until firm, about 30 minutes.
Place chocolate chips in a microwave-safe bowl and microwave on Medium until melted, 2 to 3 minutes. Spread the chocolate evenly over the caramel layer. Refrigerate until cold, about 30 minutes. Cut into 16 squares.
To make ahead
Refrigerate bars for up to 1 week.
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)187Calories10gFat25gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
