Man am I tanned.
I just went camping in Osoyoos, and it was the most beautiful campground I have ever been to. Surrounded by water with mountains all around. The perfect location to get away for 3 days. Osoyoos averages around 30 cm of rain per year. If it averaged 5 cm less, it would be considered a dessert.
So you’d think it would be dry and hot and a great warm up for when I go to Mexico in 3 weeks. But it turns out that for 2 of the 3 days we go, it rains. What bad timing.
But it all worked out in the end, because the last day was ridiculously hot. I was stumbling around to try to find some shade. I’m glad to be back in the cold, rainy weather of Vancouver.
Surprisingly, one of the things that I missed the most about being away from civilization was Starbucks.
I know that’s sad, but it’s true. So what do I do as soon as I get home? Well, since I’m too lazy to go all the way to a Starbucks, I make my own coffee. But what about some Starbucks treat to go with it?
Don’t worry, I’ve got that covered. I made a replica of my favorite thing at Starbucks: the oat and fudge bar.
Now I don’t need to dish out $2 along with my coffee at Starbucks to have one of these delicious treats, I can just make it at home!
Adapted from food.com
What you’ll need:
-1 cup white sugar
-1 cup brown sugar
-1 cup butter, softened
-1 1/2 cups all-purpose flour
-1/2 cup whole wheat flour
-1 teaspoon baking soda
-3 cups oats
-1 can (300 mL) sweetened condensed milk
-2 cups chocolate chips
-1/2 cup butter
1. Preheat the oven to 350˚F. Line a 7×11 pan with aluminum foil that covers the bottom and reaches up the sides.
2. In a large bowl, cream together the sugars, 1 cup butter and eggs.
3. In a separate bowl, mix together the flours, baking soda and oats. Slowly mix the flour mixture to the sugar mixture until fully incorporated.
4. Spread 3/4 of this mixture into the prepared pan.
5. In a medium saucepan, melt the fudge ingredients on medium heat, mixing until smooth.
6. Pour the chocolate mixture over the dough in the pan, then blob the remaining oat mixture on top.
7. Bake for 25 minutes. Remove from oven and let cool for at least 30 minutes, then refrigerate.