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Thread: Starbucks Island Oat Bar Recipe.

  1. #1
    kemp_rob Guest

    Default Starbucks Island Oat Bar Recipe.

    HI I was wondering if someone has the starbucks island oat bar recipe? If you would be kind enough to send it to me that would be super!

  2. #2
    Join Date
    Jun 2006
    Posts
    7,895

    Default Re: Starbucks Island Oat Bar Recipe.

    Hi kemp_rob welcome to CK. I've looked for this recipe for you without success.
    "Everyone's a star and deserves the right to twinkle"

  3. #3
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Re: Starbucks Island Oat Bar Recipe.

    I found two recipes. Hopefully you can work with them.

    This recipe is a take-off on the Island Oat bar.

    Brown Butter & Chocolate Oatmeal Bars
    From the kitchen of Cookin' Canuck
    www.cookincanuck.com
    Adapted from America's Test Kitchen

    1 1/4 cups all-purpose flour
    2 cups old-fashioned rolled oats
    1/2 tsp baking soda
    1/2 tsp salt
    3/4 cup (4 1/2 oz.) semi-sweet chocolate chips
    1 cup (2 sticks) unsalted butter
    1 cup dark brown sugar
    1 large egg
    2 tsp vanilla extract
    2 oz. white chocolate, chopped
    1/2 tbsp vegetable shortening

    Preheat oven to 350 degrees F, with the rack in the lower-middle position.

    Line a 9- by 13-inch baking pan with a foil sling (see photo in the Reese's Peanut Butter & Chocolate Cheesecake Bars Recipe post). Spray the foil with cooking spray.

    In a medium bowl, whisk together flour, oats, baking soda, and salt.

    Place semi-sweet chocolate chips in a large bowl. In a small saucepan, melt butter over medium-low heat. Cook the butter, stirring frequently, for an additional 12-15 minutes, or until the butter turns golden brown. Pour the butter over the chocolate chips and whisk until the chocolate is melted and the mixture is smooth. Whisk in brown sugar. Stir in egg and vanilla extract. In two additions, stir in the oat mixture until just combined.

    With damp fingers, gently press the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 16 to 20 minutes, rotating the pan halfway through baking. Set on a cooling rack.

    In a small microwave-proof bowl, combine white chocolate and shortening. Cook the chocolate in the microwave, on 50% power, until the chocolate is melted, stirring frequently. Drizzle the melted chocolate over the warm bars and let the bars cool in the pan, about 2 hours. Using the foil sling, lift the bars out of the pan. Cut into 24 bars or 48 small squares. Serve.

    Makes 24 large rectangular bars or 48 small square bars.

    *******************************************************************************
    Homemade Version of Starbucks Oat and Fruit Bars
    Charmian's Starbucks Oat and Fruit Bars a la 101 Cookbooks Thanks to Cheryl
    Source: en.petitchef.com
    Make one 9 x 13 pan (or 9 X 9 is you like thicker bars)

    Ingredients:

    1/4 cup butter, melted
    3 cups large flake oats
    1/2 cup sunflower seeds
    1/2 cup pumpkin seeds
    1 cup slivered almonds
    1 cup puffed cereal (millet or rice)
    1/2 cup dried cranberries
    1/2 cup dried apricots
    1 cup brown rice syrup
    1/4 cup white sugar
    2 tsp vanilla extract
    1 tsp salt
    1/2 tsp cinnamon

    Instructions

    Preheat oven to 350F. Melt the butter and pour it over the oats. Toss to coat evenly.
    Spread the oats on a rimmed cookie sheet and bake for 7 minutes.
    Stir the oats and move them to one side of the pan. Spread the sunflower seeds, pumpkin seeds and slivered almond on the other half of the pan and bake 7 to 10 more minutes.
    Transfer the toasted ingredients to a large bowl. Add the cereal and dried fruit, tossing to distribute the ingredients well.
    While the toasted items are cooling, put the brown rice syrup, sugar, vanilla, salt and cinnamon in a small sauce pan over medium heat.
    Bring the brown rice syrup to a boil and cook until the mixture thickens (about 3 or 4 minutes).
    Immediately pour the syrup over the oat mixture, stirring to coat evenly.
    Press firmly into a 9 X 13 pan and allow to cool.
    Once cool, cut into bars and store in an airtight tin.


    Deweydecimal
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