A no-bake favorite combining oats and a homemade marshmallow crème using Stevia In The Raw.

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Recipe Summary

prep:
2 hrs 15 mins
cook:
15 mins
total:
2 hrs 30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Oat Bars:
Homemade Stevia Marshmallow Crème:

Directions

Instructions Checklist
  • In a bowl, combine the oats, raisins, and seeds.

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  • 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

Nutrition Facts

168 calories; protein 4.8g; carbohydrates 21.1g; fat 8g; cholesterol 3.9mg; sodium 29.8mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/30/2017
Dats pretty good Read More
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