Apple, Oat, Dulce De Leche Bars

Sunday, September 23, 2012

Apple, Oat, Dulce De Leche Bars

I have a treat for you guys today. I’m participating in Baked By Rachel’s Apple a Day. She asked fellow bloggers to help her post 30 days of apple recipes in September.

I’ve done themed weeks in the past and even attempted to only post pink foods last October, but I’ve never heard of a blogger posting 30 days of one type of recipe. Obviously, it’s a brilliant idea! I’ve enjoyed seeing all the apple posts going up every day. It has given me a lot of apple inspiration and I’ve definitely added to my must-bake list this month. Be sure to go check out these Apple, Oat, Dulce De Leche Bars that I made for the occasion.

One Year Ago: Watermelon Arugula Goat Cheese Salad and Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Two Years Ago: Raw Summer Vegetable Pasta and Garlic Naan
Four Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna
Five Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies

Bars and Brownies, Dessert

1 comment »

3 Responses to “Scallop Mango salad”

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Katie — December 17, 2007 at 12:38 pm

Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!
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Deborah — December 17, 2007 at 9:30 pm

I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!
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David — July 2, 2008 at 5:44 pm

Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
My favorite brand of olive oil is by Holy Food Imports.