Almond, Cranberry & Chocolate Oat Squares

Almond, Cranberry & Chocolate Oat Squares

Almond butter, dried cranberries, old-fashioned oats, and semisweet chocolate chips combine to create delicious Almond, Cranberry & Chocolate Oat Squares. 

Almond, Cranberry & Chocolate Oat Squares
Serves: 25
 
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • ½ cup almond butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup plus 2 tablespoons old-fashioned oats, divided
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup heavy whipping cream
  • ½ cup dried cranberries, divided
  • 3 tablespoons miniature semisweet chocolate chips, divided
Instructions
  1. Preheat oven to 350°. Line an 8-inch square cake pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, beat together butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add almond butter, beating until combined. Add egg and vanilla extract, beating until combined.
  3. In a medium bowl, whisk together flour, 1 cup oats, salt, baking soda, and baking powder. With mixer at low speed, gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spread half of batter into prepared pan. Sprinkle with ¼ cup cranberries and 1½ tablespoons chocolate chips. Spoon remaining batter over cranberries and chocolate. Sprinkle with remaining ¼ cup cranberries, remaining 1½ tablespoons chocolate chips, and remaining 2 tablespoons oats.
  4. Bake until golden brown, 25 to 30 minutes. Let cool completely on a wire rack, approximately 5 hours.
  5. Using excess parchment as handles, remove from pan, and place on a cutting surface. Using a sharp knife, trim and discard ½ inch from edges. Cut into 25 (approximately 1½-inch) squares. Store at room temperature in an airtight container for up to 3 days.

 

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