After Ate Oatmeal Coconut Squares
Cost Per Serving: 0.36
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
- 1 C (250 ml) butter, room temperature
- ¼ C (60 ml) Epicure After Ate Tea
- ½ C (125 ml) granulated sugar
- ¼ C (60 ml) brown sugar
- ¾ tsp (3.75 ml) salt
- ½ tsp (2.5 ml) Epicure Vanilla Extract
- 1 ½ C (375 ml) all-purpose flour, or gluten-free flour
- 1 C (250 ml) old-fashioned rolled oats
- 1 C (250 ml) shredded, un-sweetened coconut, lightly toasted
- 3 Tbsp (45 ml) Dark Chocolate Sprinkles , optional
- Check out the collection: Glad Tidings
Instructions
1. Preheat oven to 350° F (175°C).
2. Line Epicure Baking Sheet with Epicure Silicone Baking Mat, or a lightly greased 9 by 13-inch dish.
3. In a large bowl, beat butter, After Ate Tea, both sugars, salt, and Vanilla Extract with an electric mixer on medium speed until very well-blended and creamy.
4. Gently incorporate the flour, and then fold in the rolled oats and coconut.
5. Form ingredients into a ball on the Baking Mat, then press gently and work it into about a 10 by 12-inch rectangle, and approximately ¾ of an inch thick. Sprinkle top with dark chocolate sprinkles, if desired.
6. Bake 20–30 minutes, until golden-brown and firm in the middle.
7. Remove from oven and transfer to a wire rack; let cool 5–10 minutes. Cut into squares.
2. Line Epicure Baking Sheet with Epicure Silicone Baking Mat, or a lightly greased 9 by 13-inch dish.
3. In a large bowl, beat butter, After Ate Tea, both sugars, salt, and Vanilla Extract with an electric mixer on medium speed until very well-blended and creamy.
4. Gently incorporate the flour, and then fold in the rolled oats and coconut.
5. Form ingredients into a ball on the Baking Mat, then press gently and work it into about a 10 by 12-inch rectangle, and approximately ¾ of an inch thick. Sprinkle top with dark chocolate sprinkles, if desired.
6. Bake 20–30 minutes, until golden-brown and firm in the middle.
7. Remove from oven and transfer to a wire rack; let cool 5–10 minutes. Cut into squares.
Per Serving : Calories 190, Fat 12 g (Saturated 8 g, Trans 0 g), Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 19 g (Fibre 0 g, Sugars 8 g), Protein 2 g.
Tips: Chef Tip: Store in an airtight jar, or make a big batch and freeze for up to 2 months.
