Wednesday, October 31, 2012


 Oatmeal Raisin Bars with Cinnamon Ganache



 I often ask people this important question " Put these in order of most delicious: cake, cookies, and pie." People almost always say cookies. I would have to agree with them on that. Cookies are just so tasty and portable.

 Oatmeal raisin is one of my all time favorites, but this recipe uses a very special ingredient: cinnamon chips. I first heard of these when my dear friend Emily gave me a Hershey's dessert cookbook for Christmas. Hershey's made a thing of beauty with these little gems of cinnamon.

 I have had the best luck of finding the cinnamon chips at Albertson's stores, but I have seen them at other places as well. If you are unable to get your hands on some cinnamon chips, you can use white chocolate with a full teaspoon of cinnamon stirred in for the cinnamon ganache.



For this recipe you will need:

Bar ingredients
1/2 cup of butter, softened
1 cup of brown sugar*
1 tsp vanilla extract
1 large egg
1 1/2 teaspoons cinnamon
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
3/4 cup of raisins





Combine the butter, brown sugar, egg, and vanilla until the mixture is light and fluffy.



Then combine the cinnamon, flour, baking powder, raisins, and salt.

Add this to the butter mixture in two parts. Mix just until it is combined.



Bake in a 350 degree oven for 25 to 30 minutes until golden brown and delicious.

Cinnamon Ganache

6 oz cinnamon chips
2 tbs milk

(you can just use white chocolate with 1 teaspoon of cinnamon if you are unable to locate the cinnamon chips)









Microwave the chips in 30 second increments until it is melted and drizzles easily



Pour the ganache over the bars and allow them to cool fully. You can serve these with the ganache all ooey gooey or let it set up depending on your preference. Cut and serve these to all your friends, they will love you for it!


* You will see in the picture showing all the ingredients that I have included molasses. I actually don't buy brown sugar, I just use white sugar and add molasses to it. It's essentially the same thing and less to store in my cupboards. I also have more control over if I want to have light or brown sugar in a recipe.

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