Midwest Living - - Contents -


8 ounces roasted white choco­late, chopped (see page 52)

1⁄3 cup heavy cream

1⁄8 tea­spoon fine sea salt

2 ta­ble­spoons un­salted but­ter, soft­ened


Non­stick cook­ing spray

1 1⁄4 cups reg­u­lar rolled oats

3⁄4 cup un­bleached all-pur­pose flour

1 tea­spoon bak­ing pow­der

1⁄2 tea­spoon flaky sea salt

1⁄4 tea­spoon fine sea salt

8 ta­ble­spoons un­salted but­ter, melted and cooled

1⁄2 cup packed light brown sugar

1⁄3 cup gran­u­lated sugar

1 egg, at room tem­per­a­ture

1 tea­spoon vanilla

1. For frost­ing: Place choco­late in a heat­proof bowl. In a saucepan, bring cream just to a sim­mer (do not boil). Pour cream over choco­late; add salt. Whisk un­til choco­late is melted and mix­ture is smooth. Re­frig­er­ate un­til thick­ened and cool to the touch, about 1 hour.

2. Beat cooled choco­late mix­ture on high speed with an elec­tric mixer un­til light and fluffy. Add soft­ened but­ter; beat 1 minute more. Set aside un­til ready to frost bars.

3. Mean­while, make bars: Pre­heat oven to 325°. Coat an 8x8x2-inch light-color me­tal bak­ing pan with non­stick spray and line with parch­ment pa­per (to lift bars from pan).

4. In a medium bowl, whisk to­gether oats, flour, bak­ing pow­der and salts. In an­other medium bowl, whisk to­gether the melted but­ter, brown sugar and gran­u­lated sugar un­til lighter in color and slightly aer­ated, about 1 minute. Whisk in egg and vanilla un­til smooth. Add oat mix­ture; stir un­til well blended. Scrape bat­ter into pre­pared pan; smooth the top. Bake un­til golden and the edges just be­gin to pull away from the sides of the pan, 25 to 30 min­utes. Trans­fer to a wire rack and cool com­pletely. 5. Frost cooled bars. Cut into squares. Store left­overs in re­frig­er­a­tor. MAKES 16 SERV­INGS.

PER SERVING 249 cal, 15 g fat, 41 mg chol, 174 mg sodium, 28 g carbo, 1 g fiber, 3 g pro.

Roasted white choco­late is su­per sweet, so it pairs well with a salty foil like these chewy cookie bars.

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