Buy NibMor Wild Blueberry Snacking Chocolate: http://bit.ly/2nwKXNV
2 cups old-fashioned rolled oats
1.5 cups all-purpose flour
2 sticks butter (coconut oil also works nicely for a vegan option), cut into 1-in cubes
2/3 cup packed brown sugar
1/3 cup coconut sugar
1/8 cup milk (non-dairy works fine)
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup (or 25 pieces) NibMor w/ Wild Maine Blueberries Snacking Chocolate
Preheat oven to 350. Spray a 7.5×11 in. rectangle dish with some cooking oil (we like to use avocado oil or coconut because they withstand heat well). In a stand mixer fitted with a paddle attachment, combine all ingredients except the milk and chocolate. Mix starting at low speed and working up to medium speed for a minute or two. You will have a sandy mixture with some butter chunks. Slowly add the milk. The mixture should come together. Stop the mixer. Split the mixture roughly in half. Take one half of it and press it, using your hands, into the baking dish to create a base/crust. Place the Snacking Chocolate pieces evenly across the whole surface in a single layer. Take the other half of your dough and spread it with your hands all over the top as evenly as possible. Bake for 45 minute. Allow to cool in the pan on a rack for about and hour. Cut and serve. Makes 15 squares.
*This recipe was created by Heather K. Terry.