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Every year, I’ve helped OXO spread the word about their Cookies For Kids Cancer program.
It’s a wonderful cause and proceeds from select sales of OXO baking accessories go towards cancer research.
This year, I received an awesome Brownie Spatula to help spread the word. This spatula is pretty awesome! It has tapered edges that you can actually use to cut brownies or bar cookies, and it’s small enough to fit right under a brownie and lift it out of the pan. Love it!
I make lots of bar cookies, granola bars, and snack cakes, so a Brownie Spatula is very versatile for me.
If you are in need of some new baking supplies, like measuring cups, measuring spoons, or spatulas, order any of the items with a Cookies For Kids Cancer sticker and a portion of the profits will go towards a really great cause*.
Here’s my new favorite Crumble Bar to celebrate my new spatula! They taste like a warm piece of cherry pie with a crumble topping! You can’t beat that. But I totally can because they have a subtle hint of ginger and peanut, which makes them over-the-top amazing!
- ½ cup dry roasted peanuts
- ¼ cup butter, room temperature ( ½ stick)
- ¼ cup coconut oil, semi-firm form
- 1 cup old fashioned oats
- ½ cup gluten-free flour blend (or your preferred flour)
- ¼ cup brown sugar
- 2 Tbs. honey
- ½ tsp. salt1/4 tsp. cinnamon
- ½ tsp. fresh grated ginger
- 2 Tbs. flaxseeds
- 2 Tbs. old fashioned oats
- 2 Tbs. unsweetened shredded coconut
- 1 Tbs. dry roasted peanuts, finely chopped
- ½ cup – ¾ cup cherry preserves
- ¼ tsp. fresh grated ginger
- Preheat your oven to 350 degrees F. Line a 9x6” baking dish (or whichever bar baking pan you prefer) with parchment, leaving some overhanging for easy removal of the bars.
- In a bowl, combine the cherry preserves and the ¼ tsp. fresh ginger and set aside.
- In the bowl of your food processor, combine the ½ cup peanuts, butter, coconut oil, oats, flour and brown sugar. Pulse 15-20 times, until well combined but still coarse. Dump this mixture into a mixing bowl. Sprinkle the cinnamon and ½ tsp. fresh ginger on top, then drizzle on the honey. Use your hands to fully mix everything together.
- Press approximately 2/3 of the prepared mixture into the bottom of your baking dish in an even layer. Put the other 1/3 of the mixture into the fridge. Bake the bottom layer for 30 minutes or until light brown.
- Spread the jam on top of the bottom layer. Then, remove the rest of the granola mixture from the fridge, add the flaxseeds, oats, coconut, and chopped peanuts and use your fingers to break it up and mix it all together. Crumble the finished granola mix on top of the jam layer. Bake the bars for 40-50 minutes or until the top is golden brown.
- Let the bars cool on a wire rack for 2 hours before cutting them (They’re easiest to cut when they’re cold, so I recommend putting them in the fridge after they’re cooled, then using the parchment to help pull the bars out of the pan, then cutting them). They make a wonderful snack, breakfast, or dessert! Try them with yogurt or ice cream! Enjoy!
If you like these, you’ll also love my Blackberry Crumble Breakfast Bars
And if you’re on a cherry kick like I am, you should try my Cherry Vanilla Smoothie…and maybe crumble one of these bars on top of it! Do it!
I received cooking tools from OXO to promote Cookies For Kids Cancer. I was not monetarily compensated to promote them and the opinions stated are my own. And the Cherry Ginger Peanut Crumble Bars are all mine too. All mine.
*For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)
*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.