We know this series is called 12 Days of Cookies, but we believe a holiday cookie platter isn’t complete without some delicious bars! Our Day 5 recipe is for Chocolate Oat Bars using Land O’Lakes® Unsalted Butter and Elizabeth says this might just be the best treat she tasted this year. She goes into the kitchen with blogger and cookbook author, Sarah Kieffer, to learn how to make them.
12 Days of Cookies is presented by Land O’Lakes. For more recipes, be sure to visit www.landolakes.com. And this year, Land O’Lakes is highlighting some classics like Best Ever Oatmeal Cookies and Classic Peanut Butter – you can find those recipes here. You can also get more holiday baking inspiration here!
Chocolate Oat Bars
From The Vanilla Bean Baking Book
2 cups all-purpose flour
1 1/2 cups rolled or quick oats
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) Land O’Lakes® Unsalted Butter, room temperature, and cut into 1-inch pieces
For the filling
Two 14-ounce cans sweetened condensed milk
7 ounces bittersweet chocolate, melted
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Preheat the oven to 350F. Grease a 9 x 13 pan and line with a parchment sling.
In the bowl of a standing mixer fitted with a paddle, mix together the flour, oats, sugars, baking powder, and salt. Add the butter, and mix until the dough resembles coarse sand. Pat half the dough into the prepared pan, and bake for 10 minutes.
In a large bowl, whisk the sweetened condensed milk, chocolate, heavy cream, vanilla, and salt until smooth.
Remove the crust from the oven and carefully spread the chocolate mixture over the crust. Sprinkle the remaining oat mixture evenly over the top. Bake 15 to 20 minutes, until the chocolate has puffed up a bit and does not jiggle, and the crumbly top is light golden brown.
Transfer the pan to a wire rack and let cool. Place the pan in the fridge and chill for 4 to 6 hours. Slice the bars and serve. The bars can be served cold or a room temperature, but keep best in the fridge.