Recipe courtesy of Sam Linsell
Print
Oat Bars with Cranberries and Macadamia Nuts
Total:
1 hr 35 min
Prep:
10 min
Inactive:
1 hr
Cook:
25 min
Yield:
about 16 cookies
Level:
Easy
Total:
1 hr 35 min
Prep:
10 min
Inactive:
1 hr
Cook:
25 min
Yield:
about 16 cookies
Level:
Easy

Ingredients

  • 2 sticks (16 tablespoons) unsalted butter, plus more for greasing
  • 1 cup all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 cup desiccated coconut
  • 1/2 cup dried cranberries
  • 1/2 cup macadamia nuts, roughly chopped
  • 1 cup lightly packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon baking soda

Directions

Preheat the oven to 350 degrees F. Line the bottom and sides of an 11-by-8-inch baking dish with parchment, making sure there's a 2-inch overhang of parchment on at least two sides. Grease the parchment with butter. Mix the flour, oats, coconut, cranberries and nuts together in a medium bowl. 

Add the butter, brown sugar and corn syrup to a saucepan and heat. When the butter is bubbling, add the baking soda and stir through as it becomes lava-like. Remove from the heat and pour into the dry ingredients and mix. Using the back of a metal spoon, press the mixture into the bottom of the prepared baking dish. 

Bake for 15 minutes. Then reduce the heat to 325 degrees F and bake until golden brown, making sure they don't burn, 10 to 15 minutes. Allow to cool completely in the pan. Use the parchment overhang to lift out the bars; cut 4 by 4 to make 16 rectangular bars.

Cook's Note

If you like these bars crispy, use a wider tray and spread the mixture a bit thinner. If you prefer them chewier, use a smaller tray, so they are thicker.

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