Salted Oatmeal Bars with Roasted White Chocolate Frosting
For frosting: Place chocolate in a heatproof bowl. In a saucepan, bring cream just to a simmer (do not boil). Pour cream over chocolate; add salt. Whisk until chocolate is melted and mixture is smooth. Refrigerate until thickened and cool to the touch, about 1 hour.Advertisement
Beat cooled chocolate mixture on high speed with an electric mixer until light and fluffy. Add softened butter; beat 1 minute more. Set aside until ready to frost bars.
Meanwhile, make bars: Preheat oven to 325°. Coat an 8x8x2-inch light-color metal baking pan with nonstick spray and line with parchment paper (to lift bars from pan).
In a medium bowl, whisk together oats, flour, baking powder and salts. In another medium bowl, whisk together the melted butter, brown sugar and granulated sugar until lighter in color and slightly aerated, about 1 minute. Whisk in egg and vanilla until smooth. Add oat mixture; stir until well blended. Scrape batter into prepared pan; smooth the top. Bake until golden and the edges just begin to pull away from the sides of the pan, 25 to 30 minutes. Transfer to a wire rack and cool completely.
Frost cooled bars. Cut into squares. Store leftovers in refrigerator.
*How to Roast White Chocolate
Roasting white chocolate gives it a more complex, nutty flavor and beautiful caramel hue. To make it, spread 8 to 16 ounces chopped high-quality white chocolate on a large, smooth, rimmed baking sheet. (Be sure to use white chocolate with at least 30 percent cocoa butter, such as Ghirardelli or Lindt baking bars. Chips, lower-quality brands or "white candy coating" won't work.) Bake in a 250° oven until chocolate begins to melt, about 10 minutes. Stir well with a rigid spatula, then smooth out evenly. Repeat the stirring and smoothing every 8 to 10 minutes, until chocolate turns a deep caramel color, 40 to 50 minutes total. Don't panic if the chocolate appears grainy--just keep scraping and stirring at regular intervals. It will melt eventually with only a tiny lump or two remaining. To store: Transfer roasted white chocolate to a sheet of parchment paper and spread evenly. Chill until firm. Chop into pieces. Store at room temperature and use like chocolate chips, or remelt it for recipes.