Ingredients for Oatmeal Tres Leches Bars
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 2 teaspoons pure vanilla extract
- All Purpose Flour
- Old Fashioned Oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
- Sweetened Condensed Milk
- 1 (13.5 ounce) can Coco Lopez cream of coconut
- 1 cup whole milk
- 8 ounces white chocolate chips
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How to Make Oatmeal Tres Leches Bars
- Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan with aluminum foil, leaving a 1-inch overhang on all sides for easy removal.
- Spray the foil with non-stick cooking spray.
- In a large bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the flour, oats, baking soda, salt, and pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press two-thirds of the oat mixture into the prepared baking pan, creating an even layer.
- Bake for 15 minutes.
- While the crust bakes, prepare the Tres Leches sauce: In a medium saucepan, combine the sweetened condensed milk, cream of coconut, and whole milk.
- Heat over medium heat, stirring constantly, until the mixture is warm and smooth.
- Remove from heat and stir in the white chocolate chips until completely melted and smooth.
- Pour the melted white chocolate mixture evenly over the baked oatmeal crust.
- Crumble the remaining oat mixture over the top.
- Bake for an additional 20 minutes, or until the topping is lightly golden brown.
- Remove from oven and let cool completely in the pan before refrigerating for at least 2 hours to allow the bars to set.
- Lift the bars from the pan using the foil overhang, and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
83g
Fat
36g
Carbs
9g
