- 1 cup Dierbergs flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Dierbergs butter, melted
- 1 cup firmly packed Dierbergs brown sugar
- 1 large Dierbergs egg
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups quick or old-fashioned rolled oats
- 1 package (3 ounces) dried tart cherries, chopped (⅔ cup)
- 1 cup white baking chips (divided)
- ½ cup Dierbergs chopped pecans or walnuts (optional)
Line 9 x 13-inch baking pan with foil, extending about 1 inch above sides of pan; lightly coat with no-stick cooking spray.
In medium bowl, whisk together flour, baking powder, and salt; set aside.
In large mixer bowl, beat butter, brown sugar, egg, water, and vanilla at medium speed until well mixed. Beat in flour mixture until smooth. Stir in oats, cherries, and ⅔ cup of the chips.
Spread mixture into prepared pan. If desired, sprinkle nuts over top. Bake in 350˚F. oven until wooden pick inserted in center comes out clean, about 20 to 22 minutes.
Cool in pan on wire rack. Loosen edges from pan with sharp knife. Use edges of foil to lift bars from pan onto cutting board.
Place remaining ⅓ cup chips in small freezer-weight reclosable plastic bag; seal bag. Immerse bag in bowl of very hot water until melted; wipe bag dry. Knead chocolate in bag until completely smooth. Snip off one corner of bag to make small hole. Drizzle over bars.
Cut into squares.
Serving Size: Per Serving
Cholesterol: 20 mg
Fat: 7 g
Sodium: 51 mg
Carbohydrates: 26 g
Protein: 2 g
Saturated Fat: N/A