Chocolate Raisin Oat Bars Recipes

OATMEAL RAISIN CHOCOLATE CHIP BARS

Steps:

• In a small bowl, combine flour, baking soda and spices; set aside.
• In a large bowl, mix butter and brown sugar.
• Beat in the eggs and vanilla.
• Gradually add flour mixture and oats alternately while mixing on low speed.
• Stir in the raisins and chocolate chips by hand.
• Spread mixture into a greased 13x9-inch baking pan.
• Bake at 350° for 25-30 minutes (until almost firm, but still slightly soft in center).
• When cool, cut into bars.

CHOCOLATY RAISIN OAT BARS

Steps:

• In a microwave, combine milk and chocolate. Microwave on high for 2 minutes or until chocolate is melted; stir until smooth. Stir in raisins; set aside to cool slightly. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine the remaining ingredients; gradually add to creamed mixture and mix well (dough will be crumbly). Set aside half for topping. , Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking pan. Spread with the chocolate raisin mixture. Sprinkle with reserved crumb mixture; press down lightly. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE OATMEAL BARS

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.

NO BAKE CHOCOLATE OAT BARS

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.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

CHOCOLATE-OAT BARS

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.

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

CHOCOLATE FILLED OATMEAL BARS

Steps:

• Heat oven to 350 degrees. Grease and flour a jelly roll pan (10x15 or so).
• In large mixer bowl cream margarine and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee.
• Combine oats, flour, baking soda and salt. Gradually add to creamed mixture.
• Batter will be stiff, stir in last part by hand, if necessary.
• Reserve approximately 2 cups dough. Press remainder evenly over bottom of jelly roll pan.
• Prepare chocolate filling:.
• Melt margarine in medium saucepan over low heat.
• Stir in cocoa and sugar.
• Add sweetened condensed milk.
• Cook, stirring constantly, until smooth and thick.
• Remove from heat and stir in vanilla.
• Spread filling over oatmeal mixture in pan. Sprinkle reserved oatmeal mixture over chocolate.
• Bake 25 minutes or until top is golden brown. Chocolate will stay soft.