No-Bake Nutty Oat Bars

No-Bake Nutty Oat Bars

Recipe by In The Raw from allrecipes.com

Dessert 3 Hr. 30 Mins.

Ingredients

24

24 servings

  • 3 cups quick cooking oats (not instant)
  • 1 cup raisins
  • ½ cup raw sunflower seeds
  • ⅓ cup raw pumpkin seeds
  • ¼ cup toasted sesame seeds
  • 4 cups Homemade Stevia Marshmallow Crème (see recipe below)
  • 3 tablespoons unsalted butter
  • 2 tablespoons 2% milk
  • ½ cup natural smooth peanut butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup cold water
  • 2 (.25 ounce) packages unflavored gelatin
  • ⅔ cup Stevia In The Raw® Bakers Bag
  • ⅔ cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  • In a bowl, combine the oats, raisins, and seeds.
  • Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
  • Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
  • Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
  • Refrigerate until the oat mixture sets.
  • Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
  • For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
  • Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
  • Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
  • Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
  • Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
  • Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
  • Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
  • If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

Nutritional Facts

Per 24 servings

  • Calories: 168
  • Carbohydrate: 21g
  • Fat: 8g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 10g

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