Browned Butter Oatmeal Raisinet White Chocolate Bars
Oatmeal tastes way better when it’s mixed with browned butter, Raisinets, and white chocolate.
Plus, anytime I can work white chocolate into a recipe, I get excited. Raisinets and white chocolate chips are a match made in sweet, cavity-inducing heaven.
They come together in minutes. No mixer, one bowl, fast, and easy. My idea of a great dessert.
Brown some butter and then just whisk in the remaining ingredients. Stir in those glorious Raisinets and a handful of white chocolate chips before turning out the five-minute batter into the pan.
If you’ve never browned butter before, it’s not rocket science and don’t fear it. I see bloggers talk about it like they’ve just made puff pastry from scratch while standing on their head and blindfolded.
Melt the butter over medium-low to medium heat and after it melts and it’s sizzling away, it’ll hiss, sputter, snap, crackle and pop. That’s the water releasing and cooking out. What remains is gloriously nutty-scented butter. Watch the butter closely at the first signs of amber-colored butter, swirling your pan frequently.
I hold my pan about 12 inches above the burner at crunchtime and swirl it for added control. I push the envelope and brown my butter very well. It seems many people are so scared of browning butter for fear they’ll burn it that they barely brown it. I like to develop as much of that nutty loveliness as possible.
Bake the bars just until the top is just set and the edges have firmed up. Don’t overbake or they’ll set up on the crispy side and be prone to crumbling. As they cool, they firm up and develop that chewy edge-soft interior phenomenon, much like a cookie.
I added a bit of nutmeg to the batter and between the nuttiness from the nutmeg and the browned butter, these simple-to-make bars are giants in the depth of flavor category.
They pack a whollop of butteriness, nuttiness, with caramel undertones from the brown sugar that caramelizes while baking.
The smell in your house while they bake is particularly divine. Browned butter, nutmeg, cinnamon, and oats. I need a candle made with those scents.
And these babies are loaded to the max with goodies. I probably could have skipped the white chocolate since the dough was pretty stuffed with Raisinets and oats, but skipping chocolate isn’t my style.
The chewy oats, the sweet Raisinets, and the white chocolate chips make for a great texture party.
They’re definitely a sweeter bar, perfect for anyone who loves the zing of white chocolate on your palette. The sweetness of the Raisinets and white chocolate is such a nice contrast to the nutty browned butter.
Chomping down on big morsels of sweet white chocolate and the Raisinets is definitely better than eating Raisinets at the movies, which is where I’ve done 99% of the Raisinet eating in my lifetime.
I think I should smuggle these into the movies instead.
Browned Butter Oatmeal Raisinet White Chocolate Bars
Browned butter lends an unbelievable amount of nutty, rich and comforting flavor to the bars. The brown sugar caramelizes while baking, lending caramel undertones. They’re loaded with oats and Raisnets for an abundance of dense, chewy texture. Raisnets and sweet white chocolate chips are a match made in heaven and are the perfect sweet complement to the nutty browned butter.
- 10 tablespoons unsalted butter, browned (1 stick/8 tablespoons + 2 tablespoons)
- 1 large egg
- 3/4 cup brown sugar, packed (I used light, but dark would work well)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 1/4 cups old-fashioned whole rolled oats (not instant or quick cook)
- 1/4 cup all-purpose flour
- 1 cup Raisinets (or yogurt-covered raisins)
- 1/2 cup white chocolate chips
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, leaving overhang. Spray with cooking spray; set aside.
- Place butter in medium-sized heavy saucepan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this takes approximately 2 to 4 minutes. During the process, whisk or swirl the pan frequently and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don’t burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk or swirl for another 30 seconds or so.Transfer butter into large mixing bowl and allow it to cool for a few minutes (so you don’t scramble the egg).
- To the slightly cooled melted butter, add the egg, sugars, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine. Add the oats, flour, and stir until just combined. Fold in the Raisinets and white chocolate chips. Turn batter out into prepared pan, smoothing it lightly with a spatula.
- Bake for 22 to 25 minutes, or until top surface of bars has just set and edges have firmed up. Don’t overbake or bars will set up on the crunchy and crumbly side. Allow bars to cool for at least 1 hour before slicing and serving. Bars can be stored airtight at room temperature for up to 4 days, or in the freezer for up to 3 months.
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Do you like Raisinets? Browned Butter? Baking with oatmeal?
Feel free to share links to your favorite recipes in the comments.