No-Bake Chocolate Oat Bars

This summer has been a hot one! I haven’t wanted to turn on the oven at all (can you blame me?) because we don’t have air conditioning. Every time I turn on the oven, the whole house heats up and becomes some sort of hellish heat-sink.

These are a great alternative to a baked dessert. They don’t take a lot of time to whip up, and they are delicious, and simple. Mine didn’t turn out exactly like the original post, because I overestimated the amount of oatmeal, and put a bit too much on the bottom, so there was a thin layer of oatmeal on the top.

I’m not going to waste your time in this heat wave! Go make these, because they are easy, quick, and taste amazing!

Ingredients

Yield: 12-16 bars (depending on cut size)

1 c. butter
½ c. brown sugar, packed
1 tsp. vanilla
3 c. rolled oats
½ tsp. cinnamon
¼ tsp. salt
1 c. chocolate chips
¾ c. chunky peanut butter

Line an 8 x 8 pan with parchment paper and set aside.

In a medium saucepan, combine the butter, brown sugar, and vanilla. Heat over low heat until butter melts and sugar dissolves.

Add the oats, cinnamon, and salt. Cook, stirring constantly, for 4 to 5 minutes. Take off the heat.

Pour half of the oat mixture into the pan, spread out evenly, and press down.

In a small, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on 20 second increments, stirring constantly, until smooth and combined. Pour 4/5 of the chocolate mixture over the oatmeal.

Top with the remaining oats, then drizzle the remaining chocolate over the top of the oats. Refrigerate for 4 hours, or until set, then slice, and serve.

Rhubarb Scones

It’s summertime! That means I have lots of free time on my hands, and my parents have a garden full to bursting with fresh produce, veggies, and fruits. One of the many fruits of their labour (sorry, I couldn’t resist! Ha!) is rhubarb.

My dad recently came down to visit, and brought with him a TON of rhubarb. I mean a ton. I cut it all up, and separated it, there was probably around seven cups of fresh cut rhubarb! I was so excited! Cue searching rhubarb recipes on Pintrest.

I came across a few recipes for rhubarb scones, but every recipe I found included heavy cream. Now, heavy cream is not a staple in my refrigerator. Why? Because I just don’t use it enough! I use it for baking, and that’s about it. If I’m too busy to use it, it goes bad, and there goes money down the drain. Boo! So I decided to compromise.

I searched for a simple, plain scone recipe (because I love breakfast baked goods, I just forget to make them for breakfast), and found this one that seemed absolutely perfect. It used everything I had in my pantry and refrigerator (no heavy cream, just milk. Score!), and was a plain recipe that I figured I could easily jazz up with rhubarb.

The only changes I made to the recipe, and I’ll add them below in addition to the link of the original recipe above, was to add about 2 cups of chopped frozen rhubarb to the scones, then sprinkle the tops with a simple cinnamon sugar mixture.

It’s been crazy hot here in Southern Alberta lately, so you may not see too many baked goods around these parts this summer. I reserve baking for when the weather cools off a bit, and the afternoon I made these, Lethbridge decided to grace us with a bit of a thunderstorm. It’s okay though, I’ve got some great no-bake recipes planned, including a chocolatey treat up next!

As for these rhubarb scones, just make them, and enjoy the delicious tartness of fresh rhubarb! These taste great on their own, a little tart, a little sweet, a lot of flavour. But, these babies are just as good with strawberry jam, or butter and cinnamon sugar to top with as well! Enjoy!

Ingredients

Yield: 8 scones

2½ c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold, and cut into pieces
1/3 c. sugar
2/3 c. milk
2 c. rhubarb, chopped
Cinnamon sugar, to garnish

Preheat the oven to 425°F.  Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Add in the butter chunks, and with a pastry blender, combine until the mixture resembles fine crumbs.

Add sugar, and stir to combine. Add in the rhubarb and the milk, and stir with a wooden spoon until the dough comes together. It may be crumbly. Use your hands if you need to knead the dough until it becomes cohesive.

Pat dough or roll into a circle about 1½ inches thick. With a knife, cut the dough into 8 pieces. Transfer the wedges onto the prepared baking tray, letting the edges touch for softer scones, or separate for crisper scones.

Bake for 12-15 minutes, or until a light golden brown on top.