Some days, it feels like life keeps trying to teach me the same lessons over and over.
On good days I feel like I'm getting better with them, and on bad days it just feels like the same old strike out.
The sting of when things don't exactly go as planned, or when circumstances are out of your control.
Maybe there is no right way to handle hurt, but to just accept that is comes and goes in life, and to realize we do the best we can with where we are.
Being thankful for what's going well and letting what might not be push you to be better.
Remembering that joy doesn't depend on circumstance.
Find your balance, even if today it's just in something like this.
Happiness embodied in chocolate, honey roasted peanuts, and oatmeal cookie topping.
Simple indulgence. Made for sharing.
Just sweet enough for any and every day.
Honey Roasted Chocolate Oatmeal Bars
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Servings: 22-24 bars
For Oatmeal Bars:
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp cinnamon
- 16 Tbsp unsalted butter (at room temperature)
- 2 cups light brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 3 cups rolled oats
- 1 cup salted honey roasted peanuts (roughly chopped)
For Chocolate Layer
- 1 (14 oz) can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2 Tbsp unsalted butter
- 1/4 tsp sa;t
- 1 tsp pure vanilla extract
- 3/4 cup honey roasted peanuts (roughly chopped)
Preheat oven to 350 degrees F. Cover the bottom of a 9x13 inch paper with parchment paper. Grease the sides of the pan with butter.
Make the oatmeal cookie layer. In a large bowl combine the flour, baking soda, salt, and cinnamon. Whisk to combine. In a separate bowl beat the butter on medium-high speed until soft and creamy. Add the brown sugar and beat until well combined, 1-2 minutes. Mix in the eggs one at a time, beating after each addition. Blend in vanilla. Scrape down the sides of the bowl as necessary. Mix in dry ingredients until just combined. Stir in oats and peanuts. Set 1 1/2 cups aside.
Press remaining dough into pan in an even layer.
Make the chocolate layer. Set a heatproof bowl over a pot of simmering water. In heat proof bowl combine condensed milk, chocolate chips, butter, and salt. Stir until warm and combined. Remove from heat and stir in remaining vanilla and peanuts.
Pour chocolate layer over cookie layer in pan. Spread evenly. Crumble remaining oatmeal mixture over top of chocolate evenly.
Bake for 25-30 minutes, or until topping is golden town and chocolate layer has started to set. Let cool on a wire rack completely. Cut into bars and serve.
Recipe adapted from: Baking From My Home to Yours