So I made this delicious dip earlier and thought, “I’ve still got quite a bit of it. What else can I create?” As I googled, I stumbled upon biggerbolderbaking.com with Gemma Stafford that got me inspired to give this recipe of mine a try. Whilst the bars didn’t end up as crunchy, possibly because it lacks in high content of sugar, but quite honestly, I like it the way it is. Soft, savory and a tad sweet!
Butternut Pumpkin and Cashew Bars
2 cups of Butternut Pumpkin and Cashew Dip
2 cups of Rolled Oats
1 cup sugar
Preheat oven to 180 degree Celsius.
Line a 13 x 9 inch baking tray with parchment paper.
Mix all ingredients well and spread the batter evenly onto the tray. Then, bake for 30 minutes. Once done, remove from the oven and place it on a cooling rack to cool for 10 minutes. Then, transfer the entire bar with parchment paper onto a cutting board and pre-cut whilst it is still warm. Next, carefully transfer the pre-cut bars back onto the cooling rack and allow it to cool completely before packing it up into an airtight jar or container by layering it with parchment paper.