Heavenly Oatmeal Bars Jordan Pond House Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch baking pan.
• Beat butter and sugar in a large bowl with electric mixer until fluffy.
• Stir in corn syrup, oats and vanilla with wooden spoon.
• With buttered fingers, pat mixture evenly into prepared pan.
• Bake in middle of oven 16 minutes. (Dough will still look moist near center. Don't overbake!).
• Cool in pan on rack until lukewarm.
• Glaze: combine the semisweet chocolate chips and creamy peanut butter in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth.
• Spread warm Glaze over top.
• Cool completely (may be refrigerated) before cuting into 2x1-inch bars.

Steps:

• Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
• Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
• Heat oven to 350 degrees.
• Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
• For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
• Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
• Add the butter, in pieces, with the machine running.
• Add the eggs, one at a time.
• Add the flour. Process until smooth, about 15 seconds.
• Transfer the batter into the prepared pan.
• Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
• Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
• Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
• Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.