NATURE VALLEY MINI SANDWICHES RECIPES

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

Steps:

• Bake Pillsbury™ Grands!™ refrigerated flaky biscuits according to the directions on the package. Allow them to cool completely.
• Using a round cookie cutter or knife, cut 2 1/2 inch circles out of the center of your biscuits, then cut each biscuit into 2 layers.
• Create sandwiches by layering one biscuit, some filling, another biscuit, more filling and a top biscuit.
• Use a spatula or knife to scrape off any filling that has oozed outside of the edges of the bread. Refrigerate for at least 30 minutes and up to several hours.
• When, ready, make your frosting. Beat cream cheese, sour cream, and a pinch of salt together until nice and fluffy. Remove sandwiches from the refrigerator and frost the sides and top of each.
• Place sandwich cakes in an airtight container and refrigerate for an hour or up to 24 hours.
• Decorate the tops and sides of the cakes using vegetables, fruits, nuts, cheese, meat, shrimp, etc.
• If you've used a variety of fillings, you can cut your mini sandwich cakes into slices and serve your guests or simply give each guest one cake to enjoy.