Oatmeal Crisps

It’s my turn to host Project Pasty Queen and this week’s challenge was Oatmeal Crisps. I love oatmeal treats that involve butter and brown sugar so was looking forward to making these. They are incredibly easy and very quick to mix and bake. The bars are crisp without being crunchy, and have just the right touch of buttery sweetness to complement the oats. I prefer old-fashioned oats for the hearty chewiness, but you could substitute quick-cooking oats instead. If you use gluten-free oats, they are also gluten-free.

Assemble your ingredients.

Combine the dry ingredients.

Combine butter, brown sugar and corn syrup in a saucepan. 

Mix the dry ingredients into the butter mixture.

Spread the dough evenly into the prepared pan.

After baking, sprinkle the chocolate chips on top, let the chocolate soften and use a small offset spatula to spread it.

Don’t wait longer than 20 minutes after baking to cut the bars, or they may become too brittle and could crumble.

A luscious crisp bar accented with just a touch of semi-sweet chocolate. 

Oatmeal Crisps
Adapted from The Pastry Queen by Rebecca Rather

2 cups old-fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup sweetened shredded coconut
½ cup (1 stick) butter
½ cup firmly packed dark brown sugar
1 tablespoon corn syrup
2 cups old-fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup sweetened shredded coconut
½ cup chocolate chips

Preheat oven to 350°F. Grease a 9 x 13-inch pan with nonstick cooking spray.

Combine oats, baking powder, salt and coconut in a bowl or large measuring cup. Set aside.

Melt the butter, brown sugar and corn syrup in a saucepan over medium heat. Stir 1-2 minutes, until the sugar is no longer grainy. Add the oat mixture to the butter mixture and mix well. Spread dough into the prepared pan. Use a silicone spatula or lightly coat your fingers with cooking spray and press the mixture evenly into the pan.

Bake for 18-20 minutes, until bubbling and lightly browned. Remove from oven and sprinkle chocolate chips evenly over the top. Let sit for 5 minutes to allow the chips to soften, then use a small offset spatula to spread the chocolate into a very thin layer over the top of the bars.

Cool for 20 minutes and cut into narrow fingers. Makes 24.

Notes:
You can use old-fashioned or quick-cooking oats, but not instant.
Substitute honey, agave syrup or maple syrup for the corn syrup.