Description
Move over, Quaker!
Ingredients
Units
Scale
- 2 C quick-cooking oats
- 2 C crispy rice cereal
- 1/3 C dark brown sugar
- 1/3 C honey
- 3 oz white chocolate, optional
- 1 oz freeze-dried strawberries, crushed
- 6 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 350°F. Place a large skillet over medium-high heat and to it add the oats and rice cereal. Let the oats and cereal toast, stirring and tossing frequently, until everything is lightly browned and fragrant – about 5–7 minutes. Once toasted, transfer everything to a mixing bowl.
- Add the freeze-dried strawberries and stir to combine.
- In a saucepan over medium heat, add the butter, honey, vanilla, salt, and brown sugar. Stir until everything is combined into a smooth sauce.
- Gently fold the hot honey-butter mixture into the oats and strawberries. Fold until everything is thoroughly moistened and beginning to stick together.
- Transfer the mixture into a greased 8×8 baking dish – or a silicone bar mold if you’ve got one – then press it down, forming an even layer all across. Don’t press too hard, or you’ll make the bars tough.
- Bake on the middle rack of the oven for 12–15 minutes, until they’re lightly browned, and you can smell ’em. Like cookies! Remove from the oven and let cool to room temperature.
- If using the melted chocolate: add the chocolate to a microwave safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 30 second intervals until completely melted. Use a spoon to lightly drizzle the white chocolate over the top of the uncut bars, or spread it out over the top of them in an even layer with an offset spatula. Let the white chocolate cool and harden.
- Slice into 2″ wide bars once the white chocolate has set. Store in an airtight container and keep at room temperature for up to 4 days. Dassit!
Notes
- Tips and substitutions are listed in the post above the recipe!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
