Oatmeal Bars

Crumbly, sweet oats bars.  You could pretty much add anything to these bars to suit your personal preference.  I added dried cranberries and white chocolate.  I have a few more ideas in mind for the next time I make these -- a dried fruit mixture with coconut, chocolate chips and pecans, chocolate and peanut butter chips... I could go on forever.

Besides the fact that these bars serve as a great base for just about any combination, there is NO MIXER required.  All you need is a bowl and a spoon.  I have had several requests from a friend to share recipes that don't require a mixer -- so here it is :)

If you like the white chocolate and dried cranberry combo, you should definitely try my favorite cookies -- White Chocolate Chip Cranberry Cookies.

One Year Ago:  Oatmeal-Raspberry Bars

Oatmeal Bars
Yields:  16 squares
Source:  Martha Stewart

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, melted
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour, (spooned and leveled)
2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup dried cranberries
1/2 cup white chocolate chips

Directions
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, cranberries and white chocolate; fold in just until combined.

Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

To store, keep in an airtight container at room temperature, up to 3 days.