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Wednesday, December 24, 2014

Oatmeal Chocolate Rounds and Lemon Bars

I am not much of a desserts fan, as is probably obvious from the small number of desserts/sweets posts shared here. Cookies don't interest me at all, neither does cakes or pies.

Anyway, kids wanted to make something special for Santa so we can set it out the night before Christmas when Santa was scheduled to stop by.

Oatmeal chocolate rounds is really easy and there are many variations and names for it among the bakers of the world. This recipe here is tailored to make it easy for the resident 9 year old to make. I use a mini muffin pan to place the rounds to freeze - easier to handle this way. But, can place in a cookie sheet and freeze if preferred.

½ cup semi-sweet chocolate chips
¼ cup small marshmallows
2 Tbsp butter
2 Tbsp brown sugar
1 Tbsp molasses
¼ tsp cinnamon powder
⅛ tsp nutmeg powder
¼ tsp ginger powder

1 cup whole grain quick-cooking oats
¼ cup dry grated coconut


  1. In a double boiler, melt the chocolate, butter, and marshmallows
  2. Add the flavoring ingredients, stir well, then add the oats and coconut and stir well till it comes together
  3. Remove from heat; use a tablespoon and scoop out a heaping spoonful to make a round; and place each round in the depressions in the mini muffin pan
  4. Leave the filled mini muffin pans in the freezer for 10 to 15 minutes; remove and serve; or save in an airtight container and store in a cool dry place

Lemon bars are fairly standard as well. I couldn't bring myself to add too much butter, so, added some oil instead. And, I made it extra lemony, slightly sour-sweet, which is the preferred flavor for the kids at home. It turned out fine for our tastes at least.

For the crust:
1 c flour
¼ cup demerara sugar
¼ cup butter
3 Tbsp neutral-flavored oil

For the filling:
½ cup lemon juice
½ cup brown sugar
2 eggs
2 Tbsp flour
¼ tsp baking powder

a few tablespoons of powdered sugar for dusting (optional)


  1. Pre-heat the oven to 350°F
  2. Combine the crust ingredients to a uniformly crumby mixture and press down in an 8x8 baking dish and bake for about 12 to 15 minutes in the 350°F oven til lightly brown
  3. Meanwhile, make the filling: beat the lemon juice sugar and eggs till a bit thick, for about 10 minutes; then, stir together the flour and baking powder, and add it to the beaten lemon-sugar-egg mixture
  4. Pour the filling over the baked crust and bake in the 350°F oven for another 20 to 25 minutes
  5. Remove from heat and allow to cool; the bars will firm up as they cool; dust with powdered sugar if preferred
  6. Cut into small squares for serving

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