Oatmeal Fudge Bars Ii Recipes

FUDGE-NUT OATMEAL BARS

Steps:

• In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

FUDGY OATMEAL BARS

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.

OATMEAL FUDGE BARS II

Steps:

• Preheat oven to 350°F.
• Spray a 10x15-inch pan with non-stick cooking spray (Pam) or grease pan.
• Cream 1 cup margarine with sugar in a large bowl.
• Add eggs, one at a time, beating well after each addition.
• Add oats, flour, 2 teaspoons vanilla, baking soda and 1 teaspoon salt.
• Stir in 1 cup walnuts (if using). Set aside.
• Combine milk and chocolate in top of double boiler over hot water (or melt in microwave), stirring until chocolate melts.
• Add remaining ingredients (walnuts - salt) and stir well to combine.
• Spoon 2/3 of the oatmeal mixture into prepared pan, spreading evenly.
• Spread chocolate mixture over top of oatmeal mixture in pan.
• Crumble remaining oatmeal mixture over chocolate and spread evenly with fork or spatula.
• Bake for 25-30 minutes or until golden brown.
• When cool cut into bars.

OATMEAL FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
• Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
• Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
• Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
• Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
• Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

FUDGE NUT OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
• Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

OATMEAL FUDGE BARS

Steps:

• Grease a 9x13 baking pan; set aside.
• In a large bowl cream butter and sugar; add eggs and vanilla.
• In a small bowl, sift flour, baking soda, and salt; add to creamed mixture. Mix in oats.
• In a heavy saucepan, mix sweetened condensed milk, chocolate chips, and butter; heat just until melted. Stir in vanilla and nuts if using.
• Spread 2/3 of the oatmeal dough (will be stiff) into prepared baking pan. Spread with chocolate mixture. Drop remaining 1/3 of dough on top by spoonfuls.
• Bake at 350°F for 25 minutes. Allow to cool completely (if you cut them while they are still warm at all they will be gooey and fall apart), then cut into bars.

OATMEAL FUDGE BARS

Steps:

• For the Crust: Adjust oven rack to middle position and heat oven to 325°F Prepare 9x9 inch baking pan by spraying pan with cooking spray and line with aluminum foil, allowing excess to overhang pan edges. Spray foil with cooking spray.
• Whisk flour, oats, sugar, baking powder, soda and salt in bowl. Stir in butter until combined. Set 11/4 cups oatmeal aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.
• For the Filling: Whisk the flour, sugar, instant coffee, and salt in bowl. Melt chocolate chips and butter in a large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
• Bake until toothpick inserted into center comes out with few crumbs attached, 35-40 minutes. Cool at room temperature at least one hour, then lift bars from pan with foil overhang. Cut into squares.

AMERICA'S TEST KITCHEN OATMEAL FUDGE BARS

Steps:

• For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.
• Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
• Stir in the melted butter until combined.
• Reserve 3/4 cup of the oat mixture for the topping.
• Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
• Bake the crust until light golden brown, about 8 minutes.
• Let the crust cool completely on a wire rack, about 1 hour.
• For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl.
• Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes.
• Transfer the chocolate mixture to a large bowl and let cool slightly.
• Whisk in the egg until combined.
• Stir in the flour mixture until just incorporated.
• Adjust an oven rack to the middle position and heat the oven to 325 degrees.
• Spread the filling evenly over the cooled crust and smooth the top.
• Sprinkle with the reserved oat topping.
• Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking.
• Let the bars cool completely in the pan, set on a wire rack, about 2 hours.
• Remove the bars from the pan using the foil, cut into squares, and serve.