1 stick unsalted butter
3/4 cup honey (use local brand if possible, support local farmers)
1/2 cup brown sugar, I used dark
2 cups old fashioned rolled oats
1 1/2 cup pine nuts (I purchase mine on the web and freeze)
1 teaspoon fresh ground black pepper
a pinch of celtic salt (available at the Lamb Shoppe, Hutchinson Mn 320-587-6094)
4 ounces of white chocolate, chopped
1/2 teaspoon canola oil
Preheat oven to 325 degrees. Spray a 8 or 9-inch pan with spray oil. Cut 2 pieces of parchment paper so they over lap each direction in pan. Spray the parchment paper too.
In a large saucepan, melt the stick of butter with the honey and sugar and cook over medium heat, stirring constantly until a brownish color, approximately 5-6 minutes. Stir in the oats, pine nuts, pepper and salt. Then cook and keep stirring for another 2-3 minutes or until the nuts start to turn brown. Using a spatula scrape the mixture into the prepared pan. Bake for 20 -25 minutes or until it is bubbling and browned around the edges. Let cool completely in pan. Tip upside down on a cutting board.
Using a knife or dough scraper, cut evenly into 12 pieces.
In a microwave glass bowl, melt the white chocolate in intervals of 30 seconds making sure you only bake until chocolate is melted, but not all the way. Stirring will make the rest not melted blend in quickly. Stir in the oil and let rest for a minute. Dip or spread the bars so one side is coated in the chocolate. Double coat if too thin. Refrigerate for one week or keep at room temperature for 3 days.