Canadian Sweet Treats Panel Roundup and Recipes!

Cocoa Oat Bars with Barley Flakes

Makes 20 servings

Move over biscotti! Perfect to serve with tea or coffee, these bars are moist and bursting with flavour

1 cup barley flakes
½ cup oat flakes
2 tablespoons dried shredded coconut
3 cups rolled oats
¼ cup unsweetened Fair Trade cocoa powder
11/4 cups unsalted butter
3 tablespoons organic corn syrup
1 teaspoon Fair Trade vanilla
11/2 cups soft Fair Trade brown sugar

1. preheat oven to 300 F
2. In a large bowl, combine   barley and oat flakes, coconut, oats and cocoa.
3. Melt the butter, syrup, vanilla and sugar in a medium sized saucepan. Stir until sugar dissolves - do not allow bubbles to form
4. Pour  butter mixture over barley- oat mixture. Combine well.
5. Using a fork, press mixture evenly into a lightly greased or parchment  paper lined pyrex, 9 by 13 inches.
6. Bake for 20 minutes
7. Allow to cool for 15 minutes. Slice into 15- 20  pieces.

Alison was delighted to be on a panel on Sunday, December 3rd titled Canadian Sweet Treats: Food Experts Debate the Classics
Joined by Rose Murray, Elizabeth Baird, Dawn Woodward, Nettie Cronish and Elizabeth Driver the group had a lively and light hearted debate on the following treats:

• Butter Tarts
• Carrot Pudding
• Cocoa Oat Bars with Barley Flakes
• Light Orange Almond Fruit Cake
• Lemon Squares
• Red Fife Apple Tart with Maple Sugar

Alison debated the merits of Lemon Squares and after a tasting by the audience of all the treats, a vote was taken and Alison's spirited defence of Lemon Squares took the day! Although it should be noted that due to a kitchen misshap the delicious Carrot Pudding could not be sampled. Probably a first where a Butter Tart recipe entered a contest and didn't win!

Enjoy these classic desserts this holiday season courtesy of some of Canada's finest cooks & authors.

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