HANDS ON 25 MINUTES TOTAL 2 HOURS FROSTING
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.