I adapted this Mincemeat Oat Square recipe from one initially shared by Monique Benoit, daughter of Madame Benoit. See Canada's First T.V. Celebrity Chef to read about my connection to Madame.
Preheat the oven to 400°F
¾ cup of butter
1 cup of dark brown sugar (or less)
1½ cups of all-purpose flour
½ teaspoon of baking soda
1 teaspoon of salt
1 cup rolled oats (not quick oats; I use large flake)
2 cups of mincemeat (homemade or canned)
Cream butter and brown sugar. Fold in flour, soda, and salt. Add oatmeal. Once the dough is well mixed, divide it in half, then press half into a well-greased 9 by 13-inch baking pan.
Spread mincemeat evenly over the base crust. Crumble the other half of the dough, evenly, over the top. Press in place.
Place pan in a preheated 400°F oven and bake for 25 to 30 minutes or until slightly golden.
Cut into desired size pieces while still warm. This recipe freezes well and is delicious at any time of year.
If you want to dazzle guests with this treat, make the vintage, mincemeat filling I featured in “Eats and Treats” in Prairies North Magazine, Winter Issue, 2019.
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