Hudson Bay Bread
Submitted by PasnThru from Malvern, OH
Servings: 30 four-ounce bars
- 2 lbs., 10 oz. rolled oats
- 1/3 cup honey
- 1/3 cup light corn syrup
- 2 cups white sugar
- 2 cups butter (1 pound)
- 1 cup chopped nuts
- 1/2 cup raisins
- 1 cup chocolate chips
- 2 tsp. vanilla extract
Start by grinding the rolled oats down to a coarse powder in a food processor. Grind 1/2 cup at a time until you have about 3/4 flour and 1/4 whole flakes. The result should be the size of coarse sand.
Cream together the butter, sugar, honey, corn syrup, and vanilla. Add the oats to the mixture a little at a time until they have all been added. Towards the end, you will be kneading the mix like a ball of tough dough.
Grind or chop the nuts into bits about 3/16 of an inch in size. Work the chopped nuts, raisins, and chocolate chips into the dough.
One batch should cover one large cookie sheet at 3/4 inch thick. Spread mixture about 1/2 to 3/4 inch thick on a cookie sheet lined with parchment paper for easy cleanup.
Bake at 350 F for about 10 minutes. It will not be done yet. Remove from the oven and roll it down with a water moistened rolling pin to return it to its original size. This will make the finished product more dense. The wet rolling pin keeps it from sticking. Return it to the oven for another 10-15 minutes. You are just heating, not cooking. If edges start to turn brown, IT'S DONE!! Be careful not to over-bake it.
Remove it from the oven and wet roll it down once more. This will keep the bread from crumbling after it cools. Cut it into bars about 2" by 3" while still warm. Wrap bars individually in plastic wrap and refrigerate or freeze until needed in larger zip-lock type bags.
Nutrition per four-ounce bar:
Calories 400, Fat 22g, Carb's 52g, Protein 6g
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