Food recipes
Coconut Oat Bars
Coconut Oat Bars Ingredients: butter, without salt sugars, brown syrups, corn, light oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cherries, sweet, raw Directions: Lightly gre...
Coconut Oat Bars
Ingredients:
butter, without salt
sugars, brown
syrups, corn, light
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
Directions:
Lightly grease a 12 x 9 inch pan with pam.
Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted.
Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
Place the mixture on the prepared pan.
Spread evenly across the pan and level the surface by pressing with a spatula.
Bake in a preheated oven 325F for about 30 minutes, or until golden.
Remove from oven and let cool for 10 minutes.
Cut the mixture into 16 pieces using a sharp knife.
Carefully transfer the squares to wire rack and cool completely.
TIP: Best stored in an airtight container and eaten within 1 week.
They can also be frozen for up to 1 month.
Ingredients:
butter, without salt
sugars, brown
syrups, corn, light
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
Directions:
Lightly grease a 12 x 9 inch pan with pam.
Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted.
Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
Place the mixture on the prepared pan.
Spread evenly across the pan and level the surface by pressing with a spatula.
Bake in a preheated oven 325F for about 30 minutes, or until golden.
Remove from oven and let cool for 10 minutes.
Cut the mixture into 16 pieces using a sharp knife.
Carefully transfer the squares to wire rack and cool completely.
TIP: Best stored in an airtight container and eaten within 1 week.
They can also be frozen for up to 1 month.