Raising the Baking Bar – New Recipes, New Loves & *NEW* Cranberry Chocolcate Pecan Oat Squares!

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I’m on cloud nine.  I just had one of the best baking experiences EVER over the weekend and I’m so excited to share the goods with you all!  Ate by Ate has been starving for some baking love for a few months now and while I’ve been collecting recipes and thinking of new ideas, I haven’t put on oven mitts in goodness knows how long.  And if I have, it’s only been to open and shut my beloved George Foreman grill!  It feels SO good to bake.  I’ve missed it and even though it’s really only been a few months, it feels like an eternity to me.  And it felt so fabulous trying something new! 

Everyone knows I love cookies and cupcakes, but for the first time in my life, I took a crack at baking squares and bars!  It sounds ridiculous, I know.  “You’ve never made brownies?!  You’ve never used a 9×13 pan?!”  Sad, but true.  But there’s a first time for many things in life and this is mine.  I used my brand new 9×13 pan to make cranberry chocolate pecan oat bars and squares and they turned out amazing! 

I got the recipe from Kraft Foods ‘What’s Cooking’ magazine (Festive 2007) and I fell in love with the recipe the second I saw it.  And for those of you who might be unfamiliar with Kraft’s magazine, ‘What’s Cooking’ is a quarterly publication available through subscription only.  Not to fret though because all of these magazine recipes are also available online on their website at kraftcanada.com.  There are literally hundreds upon hundreds of recipes of all kinds on their website (dinner ideas, sandwiches, desserts, pasta, meats, barbeque, you name it!) so if you’re interested in online recipe surfing, that’s your way to go.  But you know me – hard copy rules my heart!  

After making these, I am so in love with making bars and squares.  They are so incredibly easy to make and they’re almost like one of my favourite cookies, cranberry white & dark chocolate chip cookies, only in square form!  Beware if you’re allergic to nuts though; these have pecans in them so if you omit them you can substitute them with different dried fruit.  Or, you know, some more chocolate!  

Recipe for Chocolate, Cranberry & Oat Bars (makes 32 squares or 16 bars):

Ingredients

  • 1 cup dried cranberries
  • 1/4 cup orange juice (*Deb’s Note: I actually omitted the orange juice from the recipe because I ran out of it.  My brother, um, kind of drank it all.  So I didn’t use it!)
  • 1-1/2 cups flour
  • 1-1/2 cups quick cooking oats
  • 1 tsp. Magic Baking Powder
  • 1/4 tsp. salt
  • 3/4 cup non-hydrogenated margarine (*Deb’s Note: I used butter because I prefer it over margarine and the squares turned out fabulous, so use whatever you feel most comfortable with.  3/4 cup butter equals 1-1/2 sticks of butter, just for reference.  And make sure it’s at room temperature!)
  • 1-1/2 cups firmly packed brown sugar
  • 2 eggs
  • 4 squares Baker’s Semi-Sweet Chocolate, coarsely chopped
  • 1/2 cup pecan pieces

Directions

  • Preheat oven to 350°F.  Combine cranberries and orange juice in microwaveable bowl.  Microwave on HIGH 30 sec.  Let stand 10 minutes.  (*Deb’s Note: remember, I didn’t use orange juice so if you find yourself in my shoes, just measure out the cranberries and put them aside for later).
  • Meanwhile, combine flour, oats, baking powder and salt; set aside.  Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.  (*Deb’s Note: I used a handheld mixer and I also used butter as opposed to margarine).
  • Add eggs, 1 at a time, beating until well blended after each addition.  Gradually add flour mixture, mixing well after each addition.  Stir in cranberries (and orange juice if you’re using), chocoate and pecans.
  • Spread dough firmly into 9×13-inch baking pan sprayed with cooking cooking spray (*Deb’s Note: I lined my baking pan with parchment paper and had “handles” hanging off the sides so it would be easy to lift out the giant baked bar after cooling).
  • Bake 20 to 22 min. or until centre is set.  Cool completely on wire rack before cutting to serve (*Deb’s Note: mine took 21 minutes and I left mine to cool for an hour before cutting.  Cooling is absolutely necessary because it will literally crumble if you try to take it out too soon).

*****

Recipe taken from Kraft Foods Canada ‘What’s Cooking’ magazine, Festive 2007, page 23.

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