Sticky Oat and Pine-nut Bars

It felt like summer this weekend in Charlotte!  But then again it basically is, classes are coming to an end and that sticky Charlotte heat permeated the air today…sounds like summer, so maybe it is?  Despite the heat it was a nice weekend here.  Ricky’s Kentucky bred friends has brought the Derby Day tradition into my life so we celebrated with friends and a few mint juleps and life was good!  I also did some baking over the weekend because for all of you slackers out there…next weekend is Mother’s Day.  I unfortunately can’t be there myself to wish my mom the best so I thought I better send my love through baked goods, and these were fabulous!  I think pine-nuts are under-rated…they bring a tiny little nutty crunch that can absolutely make a dish.  This is like a pine-nut granola dipped in chocolate, what a beautiful combination!  They are also relatively easy to make so enjoy!

Sticky Oat and Pine-nut Bars

adapted from Food and Wine


  • 1 stick unsalted butter, plus more for greasing
  • 3/4 cup honey
  • 1/2 cup packed light brown sugar
  • 2 cups old-fashioned oats, preferably thick-cut
  • 1 1/2 cups pine nuts (8 ounces)
  • 1 teaspoon freshly ground black pepper
  • Pinch of salt
  • 4 ounces white chocolate, chopped
  • 1/2 teaspoon canola oil

Preheat the oven to 325°. Butter an 8-inch square baking pan. Line the bottom and two sides with parchment paper.  In a large saucepan, melt the butter with the honey and sugar and cook over moderate heat, stirring constantly, until an amber caramel forms, about 5 minutes. Stir in the oats, pine nuts, pepper and salt and cook, stirring constantly, until the pine nuts just begin to brown, about 2 minutes. Scrape the mixture into the prepared pan and smooth the surface.

Bake for about 20 minutes, until bubbling and browned around the edges. Let the bars cool completely in the pan (make sure they are completely cool for them to keep their shape).  Run the tip of a knife around the edge of the pan and lift the square from the pan. Cut the square in half, then cut each half into 6 bars. Discard the parchment paper.  Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate at high power at 30-second intervals, stirring in between. Stir in the oil and let cool slightly. Dip the bottom half of each oat bar into the white chocolate and set the bars on the baking sheet. Refrigerate just until the white chocolate is set. If the chocolate looks thin, dip the bars a second time.

**I think next time I make these I might leave the bars in the pan after the cool and spread the chocolate over the top and wait until it sets to cut them.

Explore posts in the same categories: Dessert

One Comment on “Sticky Oat and Pine-nut Bars”

  1. Kathy/Mom Says:

    I can attest to the fact that these are yummy!

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