Oatmeal Chocolate Cranberry Bars Recipe
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 – 2 cups cranberry sauce
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- ¼ cup heavy cream or milk, divided, to thin chocolate for drizzling
- Preheat the oven to 350 degrees F. Spray a 12 x 8″ baking pan with nonstick spray and line with parchment paper.
- In a large bowl, whisk together the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix in the butter, cutting it in until all of the crumbs are pea-sized or smaller and can be pat together easily into a crust.
- Add slightly more than half of the oat mixture to the prepared baking pan and press down evenly to create the bottom layer of the oatmeal bars. Spread the cranberry sauce in a thin layer on top.
- Sprinkle the remaining oatmeal mixture on top and then sprinkle with about a third of the white chocolate and dark chocolate chips. Bake 25-30 minutes, or until the oatmeal bars are golden brown and cooked through.
- As the bars cook, prepare the chocolate for drizzling. Melt the dark chocolate and white chocolate separately using your preferred method. I personally use the double-broiler method, which entails adding 2 inches of water to a pan and placing a larger, heat-safe metal bowl over the top so that the water does not touch the bowl. Then, the pan is heated over low heat and the dark chocolate chips and about 2 tablespoons of milk or cream are added to the bowl on top. Stirring often, allow the chocolate to melt completely, and then transfer to an icing bottle. Repeat with the white chocolate chips.
- After the bars have finished baking, remove from the oven and drizzle the dark chocolate over them, and then do the same with the white chocolate. Let the chocolate set and the bars cool completely in the pan. After they come to room temperature, refrigerate for at least 30 minutes.
- Remove from the pan by pulling up the parchment paper lining, and then cut into bars.
- Serve immediately or cover and refrigerate/freeze. If freezing, thaw at room temperature before serving.