a beloved no-bake treat made with homemade marshmallow crème and oats sweetened with Stevia In The Raw.
| Prep Time: | 2 hrs 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 3 cups quick cooking oats (not instant)
- 1 cup raisins
- ½ cup raw sunflower seeds
- ⅓ cup raw pumpkin seeds
- ¼ cup toasted sesame seeds
- 4 cups Homemade Stevia Marshmallow Crème (see recipe below)
- 3 tablespoons unsalted butter
- 2 tablespoons 2% milk
- ½ cup natural smooth peanut butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup cold water
- 2 (.25 ounce) packages unflavored gelatin
- ⅔ cup Stevia In The Raw® Bakers Bag
- ⅔ cup sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine the oats, raisins, and seeds.
- 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
| Calories | 168 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 30 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Dats pretty good