Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Grease a 9 inch square baking pan. To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool. To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy. Add the flour, baking soda, and 1 3/4 cups of the oats and blend well. Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust. Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.
Time 3h30m Yield 32 Number Of Ingredients 6 Steps:
Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Time 2h15m Yield 16 Number Of Ingredients 13 Steps:
Heat chocolate chips and milk in 1-quart heavy saucepan over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside. Heat oven to 350°. Spray square pan, 8x8x2 or 9x9x2 inches, with cooking spray. Mix flour, 1/2 cup oats, the baking powder, baking soda and salt in large bowl; set aside. Stir brown sugar, oil, vanilla and egg product in medium bowl with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping. Pat remaining dough in pan (spray fingers with cooking spray or lightly flour if dough is sticky). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.
Time 2h15m Yield 16 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart heavy saucepan, heat filling ingredients over low heat, stirring frequently, until chocolate is melted and mixture is smooth. In large bowl, stir together flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir egg, brown sugar, oil and vanilla with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping. Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or dust with flour). Spread filling over dough. Add 2 tablespoons oats and the butter to reserved dough. Mix with pastry blender or fork until well mixed. Place small pieces of mixture evenly over filling. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.
Time 45m Yield 16 Bars Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees with the rack in the middle position. Melt the butter in a large microwave safe bowl. Add the brown and white sugars and let cool a bit. Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla. Add flour and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff. With a spatula spread dough evenly into a greased 8x8 baking pan. Bake at 350 for 25- 30 minutes. Cut into bars when cool.
Time 30m Yield 16 servings. Number Of Ingredients 10 Steps:
In a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. , Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of an 8-in. square microwave-safe dish. Cook, uncovered, on high for 1-2 minutes or until crust is raised and set (crust will be uneven), rotating a half turn after each minute. , In a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minute or until melted and smooth, stirring every minute. Sprinkle chips and nuts if desired over crust. Pour caramel mixture over all. , Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.
Time 45m Yield 4 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15x10x1-in. baking pan. , In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. , Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Yield Makes 16 bars Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan. Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly. Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.
More about “chocolate oat squares recipes”
Time 45m Yield Makes 16 Number Of Ingredients 7 Steps:
Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier. Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork. Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don’t cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.
