with Greg Patent, Award Winning Cookbook Author
This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.
I found this recipe years ago in a publication whose name I do not remember. I had torn the recipe out and zipped it into my briefcase and I said to myself: “I’ve gotta make this.” Finally, this past Thanksgiving, I kept my promise. Normally our Thanksgiving gatherings are fairly small affairs, but Thanksgiving 2015 was special because our entire family got together. This recipe makes a huge yield. The bars are rich, rich rich, and one bar will definitely satisfy, especially after a big meal and a sampling of a few pies. I followed the recipe as written but I omitted the caramel sauce because I felt that was overkill. Here it is. I measured the flour by spooning it into the measuring cups and leveling off.
The startling contrast between the crimson-colored cake and the white frosting just draws people in. The advantage of a cupcake over a slice of cake is that there’s more frosting to cake ratio.