I was invited to lead a virtual baking class for a team social event recently. That got me thinking about what sweet treat would require a minimum of equipment and ingredients, could be assembled in an hour, and could be customized to everyone’s taste.
A year into the pandemic, my first thought was to see what star bakers were doing online. I knew that Christina Tosi started a baking club on Instagram Live, but I never joined in because it took place on a weekday afternoon. Fortunately, there’s an archive of her recordings and recipes.
In my trial batch, I creamed the butter by hand, since I didn’t know if my colleagues had small kitchen appliances. I used old-fashioned rolled oats, and wheat flour. Tosi’s recipe and video instructions give advice for using quick oats, and non-wheat substitutes. My mixins were several tablespoons of natural peanut butter and raspberry jam. I used an 8” metal pan, so the bars came out a bit thick. Still warm from the oven, our household quickly devoured half the tray.
For the online session, I switched to a quarter sheet pan, and different mixins (almond butter, apricot jam, hazelnuts). This one turned out slightly crispier, and not quite as satisfying as the PB&J one. I was pleased that everyone reported success and yummy results.
Highly recommended, whether you’re teaching a class online, or baking with kids! This recipe is easy and satisfying.