Cherry Oat Squares With Chocolate Drizzle Recipes

CHOCOLATE-DRIZZLED CHERRY BARS

Steps:

• In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown., In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

CHOCOLATE CHERRY OAT SQUARES

Steps:

• Directions
• Preheat oven to 350 degrees. Grease a 9″ square cake pan.
• Cream the butter and sugars together, and add the egg and vanilla, stirring until smooth.
• Add the flour, 1 1/2 cups Rolled Naked Oats, baking powder, and salt.
• Press 2/3 of this mixture into the bottom of the cake pan. Add the remaining 1/4 cup rolled oats and 1/4 cup chopped hazelnuts to the flour mixture that is left in the bowl, so that it is now quite crumbly. Set this aside, as it will be used for the top layer.
• In a small saucepan, melt the chocolate and butter over a low temperature. Add 1/2 cup chopped hazelnuts, and spread the chocolate-y goodness over the bottom layer.
• Pit your cherries, keeping all the juice together with the fruit. Add the chia seeds, and let them sit together for about 10 minutes until the chia seeds have absorbed most of the liquid, and the resulting 'jam' is nice and thick. Spread the cherries over the chocolate mixture.
• Finally, crumble the last of the flour mixture over the cherries, and press down gently.
• Bake for about 30 minutes, or until the crumbs are just starting to turn golden brown. Cool for at least an hour before slicing into squares.

CHERRY OAT BARS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, combine the butter, honey, eggs and vanilla. Stir into oat mixture until combined. Set aside 1-1/3 cups for topping., Press remaining oat mixture into a greased 13-in. x 9-in. baking pan. Combine preserves and dried cherries; spread over crust. Sprinkle with coconut and reserved oat mixture; press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE OAT SQUARES

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.

CHERRY-CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.