Oatmeal Crisps

These oatmeal crisps are packed full of oats, chocolate and coconut.  Your kids will love them for a snack or a lunch box dessert.  This recipe comes from The Pastry Queen book by Rebecca Rather.  You can also freeze these oatmeal crisps for up to one month.  My 10 year old daughter loves them frozen for dessert.  I added toasted almonds to the recipe to give the bars a higher protein content.

Oatmeal Crisps:
Pre-Heat Oven:  350 degrees
Makes: 24 bars

1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1 tablespoon corn syrup
2 cups old fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sweetened shredded coconut
1/2 cup bittersweet chocolate chips
1/2 cup chopped toasted almonds (optional)

1.  In a small pan on medium heat, melt the butter, brown sugar, corn syrup for 2 minutes or until the brown sugar has dissolved.  Remove the pan from the heat and allow to cool.

Melting The Butter, Sugar, And Corn Syrup

2.  In a large bowl mix together the oats, baking powder, salt, coconut and toasted chopped almonds.  Add the butter mixture to the oats and mix together.

3.  Pour the mixture into a greased 9 x 13 inch pan.  Pat the mixture down until it is even in the pan.  Bake for 25 minutes in a 350 degree oven.  Cool on a wire rack for 20 minutes.  Cut the bars.

4.  In a small microwaveable bowl place the chocolate chips.  Melt the chocolate for 45 seconds on high, then stir.  Microwave an additional 45 seconds and stir.  Drizzle the chocolate over the granola bars.

Oatmeal Crisps