We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 46, 2013
Tampa, Florida

Chewy Oatmeal Raisin Breakfast Bars

(0)
(0)
Save and Share
  • prep time 10 min
  • total time 1 hr 25 min
  • ingredients 7
  • servings 18
 

Ingredients

1
package Pillsbury® Big Deluxe® refrigerated oatmeal raisin cookies
1
cup old-fashioned oats
1/2
cup coarsely chopped walnuts
1/2
cup flaked coconut
1/2
cup miniature semisweet chocolate chips
1/2
cup sweetened dried cranberries
1/4
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 In a large bowl, break up cookie dough. Add oats, walnuts, coconut, chocolate chips and dried cranberries; mix with wooden spoon or knead with hands until well blended. Press mixture firmly in pan.
  • 3 Bake 20 to 30 minutes or until golden brown; cool 15 minutes. Refrigerate 30 minutes. Remove bars from pan using edges of foil as handles. Cut into 6 rows by 3 rows.
  • 4 In small microwavable bowl, microwave mocha cappuccino hazelnut spread on High 30 to 35 seconds or until melted. Pour spread into 1-quart resealable food storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over bars.
  • 1 Heat oven 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 In a large bowl, break up cookie dough. Add oats, walnuts, coconut, chocolate chips and dried cranberries; mix with wooden spoon or knead with hands until well blended. Press mixture firmly in pan.
  • 3 Bake 20 to 30 minutes or until golden brown; cool 15 minutes. Refrigerate 30 minutes. Remove bars from pan using edges of foil as handles. Cut into 6 rows by 3 rows.
  • 4 In small microwavable bowl, microwave mocha cappuccino hazelnut spread on High 30 to 35 seconds or until melted. Pour spread into 1-quart resealable food storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over bars.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013