Home Recipes Sweets Chocolate-Cranberry Oat Bars

Chocolate-Cranberry Oat Bars

Chocolate-Cranberry Oat Bars

Chocolate-Cranberry Oat Bars are a delightful dessert for the sweets course of your holiday tea. Chocolate-Cranberry Oat Bars pictured with Coconut-Pecan Tartlets

Chocolate-Cranberry Oat Bars
Serves: 40
 
Ingredients
  • 1 (9-ounce) package chocolate wafer cookies
  • ¼ cup unsalted butter, melted
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 1½ cups quick-cooking oats
  • ¼ teaspoon salt
  • 1¼ cups dried cranberries
  • 1 cup dark chocolate morsels
  • 1 cup milk chocolate morsels
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons fresh orange zest
Instructions
  1. Preheat oven to 350°.
  2. Line a 13×9-inch pan with foil, letting excess hang over sides to use as handles. Spray with baking spray with flour.
  3. In the work bowl of a food processor, pulse cookies until very fine crumbs.
  4. In a medium bowl, combine cookie crumbs and melted butter, stirring well. Press cookie mixture firmly into bottom of prepared pan.
  5. In a large mixing bowl, combine softened butter and brown sugar. Beat at medium-high speed with a mixer until creamy.
  6. In another medium bowl, combine flour, oats, and salt, whisking well. Add to butter mixture, beating until incorporated. Add cranberries and chocolate morsels, stirring to incorporate. Reserve 2 cups oat mixture, and press remaining oat mixture evenly into prepared pan on top of cookie layer.
  7. Bake for 15 minutes.
  8. In a medium mixing bowl, beat cream cheese at medium speed with a mixer until smooth. Add condensed milk and orange zest, beating until combined. Pour cream cheese mixture over warm crust.
  9. Sprinkle reserved 2 cups oat mixture over cream cheese layer.
  10. Bake until center is set, 25 to 30 minutes. Let cool completely.
  11. Cover, and refrigerate until very cold.
  12. Using a sharp knife, cut into 40 bars.
  13. Store in an airtight container in the refrigerator for up to 3 days.

 

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