Bake or Break

My first baking love will probably always be chocolate. I’m sure I am not alone in that sentiment. However, I do try to vary things a bit around the BoB kitchen. These bars are a nice deviation from the norm.

I’m pretty much a fool for the crust and crumb of these bars. Butter, oats, brown sugar, cinnamon, and pecans…. Yes, please! There’s just something so warm and comforting about that combination. It’s certainly hard to resist.
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I’m generally not a big fan of white chocolate. My thinking has always been, why have that when you can have chocolate chocolate? Who’s with me?
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As soon as I saw this recipe in Taste of the South, I knew that it would make an appearance on this year’s Thanksgiving table. It has two big things going for it – pecans and simplicity.
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Fun fact: I do not like raisins. Not even a little bit. I do, however, very much like oatmeal cookies. They’re chewy and cinnamon-y and just plain yummy. Of course, oats and raisins have long been joined together in cookiedom, so finding oatmeal cookies without raisins is usually a challenge. So, I usually make my own oatmeal cookies, substituting something like dates or currants for the raisins to make them more me-friendly.
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Caramel is an intimidating thing to create. Usually when I need to whip up a batch, I make sure I have plenty of ingredients on hand for at least a second attempt, if not a third. Not being blessed with patience, my willingness to endure the process more than once speaks for the value of caramel itself.
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The last time I visited Magnolia Bakery, I noticed a sign proclaiming the staff favorite to be Blueberry Jamboree. I don’t think I’ve ever eaten anything but cupcakes from Magnolia, but I was intrigued. Blueberries, cream cheese, whipped cream… what’s not to like?
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