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Recipe

Dark Chocolate Apricot-Oatmeal Trail Bars
Yield: 
18 bars
Ingredients: 

4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
1 1/2 cups all-purpose flour plus extra for dusting pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
2 eggs
2 1/2 cups rolled oats
3/4 cup apricots

Directions

Heat oven to 350°F. Spray a 9-inch square baking pan with cooking spray; dust with flour. In small bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, salt and cinnamon. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs; add flour mixture and beat until smooth. With wooden spoon or paddle attachment, stir in oats, chocolate chips and apricots. Press mixture evenly into prepared pan. Bake about 30 minutes or until golden but still slightly soft. Cool in pan; unmold, trim edges and cut into 18 rectangles. In heatproof bowl set over simmering water, melt chocolate bar. With fork, drizzle melted chocolate over bars.

If desired, substitute 3/4 cup raisins or chopped dates for apricots.