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Oatmeal Cookie Layered Candy Bars

High sugar candy bars and unrecognizable ingredients have inspired this tasty treat! One of our favorite influencers creates an oh-so-sweet and tasty treat made for you to share and enjoy with the ones closest to you. Whether you are sharing at a party or have a sweet tooth craving, you can't deny that this layered candy bar is your easy fix in just one hour! Trick or treat? No tricks here, only sweet tasty treats!

By Lauren of @brightmomentco
Prep Time
PREP TIME
10 mins
Cook Time
COOK TIME
20 mins
Total Time
TOTAL TIME
55 mins
Servings
SERVINGS
16 servings

Ingredients

 

Directions

  1. Preheat the oven to 350F. Grease and line an 8x8" baking pan with parchment paper (cut so that you have wings on the side for easy pull-out).

Make Your Dough:

  1. In a large bowl, whisk together the flour, oats, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener, baking powder, and baking soda until well-combined.
  2. Once dry ingredients are combined, mix in the egg, yolk, vanilla extract, and olive oil.
  3. Transfer your batter to the prepared pan and press down to even out the mixture in the pan.
  4. Place your pan in the oven and bake for 12-15 minutes, or until golden brown on the edges. Remove from the oven and set aside to cool.

Prepare the Candy Layers:

  1. Melt the cookie butter (or nut butter) in a saucepan over medium heat until smooth (about 2-3 minutes). Pour into the pan, then set in the freezer for 5 minutes.
  2. Begin to temper the chocolate, melt ⅔ of the chocolate in a double boiler to temp 115°F. Remove and stir in the remaining chocolate. Let it cool to 84°F (about 15 minutes), then reheat and stir until it reaches 89°F (about 5 minutes).
  3. Pour the tempered chocolate into the pan, then let it cool in the fridge for at least 10 minutes before slicing. Best kept in the fridge in an air-tight container for up to one week.
  4. Enjoy!
Made with Purecane

Did you like this sweet treat recipe? Check out some of our other sugar-free dessert recipes using all-natural, zero-calorie Purecane™! 

A SPOOK-tacular treat that will excite everyone at your next Halloween event: Spooky Halloween Monster Cookies

Sugar-free melt in your mouth pull-apart bread, that will spice up any day: Sugar-Free Cinnamon Pull-Apart Bread

The guilt-free, delectable brownies you just can’t say no to!: Sugar-Free Brownies

Tags: Reduced Sugar, Oatmeal, Cookie, Candy, Dessert, Chocolate, Candy Bar, healthy.

Oatmeal Cookie Layered Candy Bars
Oatmeal Cookie Layered Candy Bars

High sugar candy bars and unrecognizable ingredients have inspired this tasty treat! One of our favorite influencers creates an oh-so-sweet and tasty treat made for you to share and enjoy with the ones closest to you. Whether you are sharing at a party or have a sweet tooth craving, you can't deny that this layered candy bar is your easy fix in just one hour! Trick or treat? No tricks here, only sweet tasty treats!

By Lauren of @brightmomentco

Ingredients

 

Directions

  1. Preheat the oven to 350F. Grease and line an 8x8" baking pan with parchment paper (cut so that you have wings on the side for easy pull-out).

Make Your Dough:

  1. In a large bowl, whisk together the flour, oats, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener, baking powder, and baking soda until well-combined.
  2. Once dry ingredients are combined, mix in the egg, yolk, vanilla extract, and olive oil.
  3. Transfer your batter to the prepared pan and press down to even out the mixture in the pan.
  4. Place your pan in the oven and bake for 12-15 minutes, or until golden brown on the edges. Remove from the oven and set aside to cool.

Prepare the Candy Layers:

  1. Melt the cookie butter (or nut butter) in a saucepan over medium heat until smooth (about 2-3 minutes). Pour into the pan, then set in the freezer for 5 minutes.
  2. Begin to temper the chocolate, melt ⅔ of the chocolate in a double boiler to temp 115°F. Remove and stir in the remaining chocolate. Let it cool to 84°F (about 15 minutes), then reheat and stir until it reaches 89°F (about 5 minutes).
  3. Pour the tempered chocolate into the pan, then let it cool in the fridge for at least 10 minutes before slicing. Best kept in the fridge in an air-tight container for up to one week.
  4. Enjoy!