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Coconut and Walnut Oatmeal Bars

Coconut and Walnut Oatmeal Bars
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 69

I've never been a fan of oatmeal for breakfast, but I love it in cookies and cakes. These bars are very tasty and not too sweet. They are addictive. I think they would be nicely enhanced with the addition of chocolate chips or, even better, butterscotch or peanut butter chips. I will try that the next time I make them.

I did not have quick-cooking oats on hand. I mainly use old-fashioned oats and I read that they were an acceptable substitute although it could affect the texture.  I'm not sure about that - the texture of these were fine.

2 cups (7 oz.) walnuts 
1 cup sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon ginger
2 cups quick cooking oats (not "instant" but "old-fashioned" are ok)
1 cup (3.5 oz.) packed coconut
1 1/4 sticks (7 oz.) unsalted butter
2 tablespoons honey
2/3 cup firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract

Makes 32 bars.

Adjust the oven rack to the lower third and preheat to 275 degrees.

Line a 9 x 13" pan with aluminum foil. Brush with melted butter. Place the pan in the freezer until ready to bake.

Break the walnuts into medium to large pieces and set aside.

Sift together the flour, salt, nutmeg, allspice, and ginger. Stir in the oatmeal, coconut and walnuts.

Place the butter in a medium saucepan over medium heat to melt. Add the honey and the sugar. Stir to partially melt the sugar. Remove from the heat and stir in the baking soda and vanilla extract.




Add the butter mixture to the dry mixture and mix.


Transfer to the prepared pan and firmly press the mixture with a large spoon. Cover with plastic wrap and press firmly again with your fingers or use the bottom of a glass or measuring cup. Remove the plastic wrap.



Bake for 50 minutes, rotating the pan halfway through. The top will be golden brown. It will not feel done, but remove it from the oven and let it sit at room temperature.


After it has cooled, invert the pan over a cutting board or cookie sheet and peel off the foil. Cover with another sheet and turn right side up. Place in the refrigerator and chill. You can also put it in the freezer, but remove it after 20 minutes, or it will be too hard to cut.

Use a long, sharp knife and cut into squares.

Store in an airtight container. 




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