Oatmeal Crisps

I must've not been paying very close attention to the title when I decided to make these and was surprised when they came out quite crispy. Good work, Kira. I agree with Erin's assessment that they're like a dessert granola bar. These are a nice, easy, quick treat. I threw mine in the refrigerator to harden up the chocolate a bit. I've been kind of mindlessly munching on these, which perhaps isn't the best plan knowing that there's a stick of butter in there...

Oatmeal Crisps
source: Rebecca Rather's The Pastry Queen via Dinner and Dessert

Ingredients

½ cup (1 stick) unsalted butter

½ cup firmly packed dark brown sugar

1 tablespoon light corn syrup

2 cups old-fashioned rolled oats

1 teaspoon baking powder

¼ teaspoon salt

1/3 cup shredded coconut

½ cup bittersweet chocolate chips

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with butter or cooking spray. Melt the butter, brown sugar, and corn syrup in a saucepan set over medium heat. Stir 1 to 2 minutes, until the brown sugar is no longer grainy. Remove the pan from the heat. In a medium bowl, stir together the oats, baking powder, salt, and coconut. Add the butter mixture and stir to combine.

Spoon the dough into the pan. Lightly coat your fingers with cooking spray or butter and press the mixture evenly into the pan.

Bake for 20 to 25 minutes. Cool for 20 minutes and cut into narrow fingers. In a small, heavy saucepan, melt the chocolate chips over low heat, stirring constantly. Drizzle over the bars.