Sticky Oat-and-Pine-Nut Bars
Recipe from Food & Wine

These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix. Pastry chef Luis Villavelazquez of San Francisco's Absinthe Brasserie & Bar wanted to put his own imprint on the portable snacks, so he added a twist: a good dose of spicy black pepper.


Stephanie Foley

by 2  people


add your rating
add a comment
Yield: 12 bars
Prep Time: 30 mins
Total Time: 1 hr
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   stick 
    unsalted butter, plus more for greasing
  • see savings
    On Sale
    3/4  cup 
    honey
  • see savings
    On Sale
    1/2  cup 
    packed light brown sugar
  • see savings
    On Sale
    2   cups 
    old-fashioned oats, preferably thick cut
  • see savings
    On Sale
    1 1/2  cups 
    pine nuts (8 ounces)
  • see savings
    On Sale
    1   teaspoon 
    freshly ground black pepper
  • see savings
    On Sale
    1   pinch of 
    salt
  • see savings
    On Sale
    4   ounces 
    white chocolate, chopped
  • see savings
    On Sale
    1/2  teaspoon 
    canola oil

Directions
1.
Preheat the oven to 325 degrees. Butter an 8-inch square baking pan. Line the bottom and two sides with parchment paper.
2.
In a large saucepan, melt the butter with the honey and sugar and cook over moderate heat, stirring constantly, until an amber caramel forms, about 5 minutes. Stir in the oats, pine nuts, pepper and salt and cook, stirring constantly, until the pine nuts just begin to brown, about 2 minutes. Scrape the mixture into the prepared pan and smooth the surface. Bake for about 20 minutes, until bubbling and browned around the edges. Let the bars cool completely in the pan.
3.
Run the tip of a knife around the edge of the pan and lift the square from the pan. Cut the square in half, then cut each half into 6 bars. Discard the parchment paper.
4.
Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate at high power at 30-second intervals, stirring in between. Stir in the oil and let cool slightly. Dip the bottom half of each oat bar into the white chocolate and set the bars on the baking sheet. Refrigerate just until the white chocolate is set. If the chocolate looks thin, dip the bars a second time.
MAKE AHEAD:

1.
The bars can be refrigerated for 1 week or kept at room temperature for up to 3 days.
Add Your Review
 Articles
Sweet & Sticky Honey Wings: Pick Your Flavor
... this recipe for Sweet & Sticky Honey Wings with an Asian kick to them, I knew I had to play around with it to make... and Sticky Sesame Honey Wings here!... read more...
DIY Grilled Corn Bar
.... But to truly satisfy everyone's corn fix, I like to serve up a grilled corn bar. That way everyone can make... unsalted butter, which will allow guests to season to their liking. When serving the grilled corn bar to a... corn can know their options. The grilled corn bar is perfect for parties or just any day you want a... read more...
10 Deliciously Easy Bar Dessert Recipes
...Whether they're for potlucks, picnics, or casual backyard barbecues, dessert bars are the perfect... treat. From fruit-studded bars to chocolaty confections, nothing is better than enjoying a little square... of perfection with friends and family after a delicious meal. Whip up a pan of these bar recipes to share... read more...

shop our favorite products