Walnut Oh Henry Bars Recipes

O' HENRY BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
• Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.

OH HENRY BARS

Steps:

• Combine oats and butter in 2-quart glass Mix-N-Pour bowl.
• Microwave on High, uncovered, 3 to 4 minutes, or until heated through.
• Stir in brown sugar and corn syrup.
• Microwave on High, uncovered, 1 1/2 to 2 1/2 minutes or until heated and sugar is dissolved.
• Turn into greased 10 x 6-inch baking dish.
• Press evenly in dish.
• Place chocolate pieces in 1 cup glass measure.
• Microwave, on High, for 1 1/2 to 2 1/2 minutes or until chocolate is glossy, stirring once.
• Stir until smooth.
• Blend in peanut butter, spread over bars.
• Refrigerate until chocolate is set.
• Cut into squares.
• Makes 24 bars.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

WALNUT BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until edges are lightly browned., For filling, in a small bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. , Bake for 25 minutes or until filling is golden brown. Cool on a wire rack., Combine confectioners' sugar and enough lemon juice to achieve desired consistency; spread over filling. Let stand until set before cutting.

TRIPLE TREATS (COPYCAT OH HENRY BARS)

Steps:

• In a double boiler, melt chocolate and shortening.
• Stir until smooth.
• Remove from heat.
• Pour 1/2 into a foil lined 8 inch square pan.
• Refrigerate until firm.
• Combine caramels, water and butter.
• Place mixture on low heat until smooth.
• Stir in nuts.
• Pour into chocolate lined pan.
• Spread evenly and top with remaining melted chocolate.
• Refrigerate until firm, about 1 hour.
• Cut into bite sized pieces.