PB&J Oat PiesContributed by: Meghan BlightContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Crust
Fillings
Caramelized Oats
DirectionsCrustStep 1Preheat oven to 325°F. Grease a 12 serving cupcake tin.Step 2Cream butter and sugar until smooth. Add yolks and vanilla and mix until combined. Add dry ingredients and mix until fully combined.Step 3Press mixture into the bottoms of each cup cake tin. Bake at 325°F for 10 - 15 minutes.FillingsStep 1For Peanut Butter Filling:Combine peanut butter, 4 oz of marshmallow cream and soft butter until smooth. For Cream Cheese Filling: Combine soft cream cheese and 3 oz marshmallow cream until smooth. Step 2Assembly:Layer 2 Tbsp peanut butter filling onto the top of each prepared crust in the muffing tins. Top with 2 Tbsp blackberry jam then 2 Tbsp cream cheese filling. Freeze until firm. Caramelized OatsStep 1Bring sugar and water to a boil in a skillet. Add oats and flax seeds and remove from heat. Stir constantly until sugar crystallizes and forms a white powder over the oats and flax.Step 2Return skillet to heat and cook until sugar is golden and caramelized. Place on a greased cookie sheet and let cool.Step 3Remove the pies from the freezer and run a knife around the edge of each. Invert muffin tin to unmold the pies. Set right side up on a serving platter and let soften slightly. Top each with 4 tsp of caramelized oats.Serves 12. |
 Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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