Oatie Petes Recipes

CHOCOLATE OATIES

Steps:

• Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
• In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
• Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
• Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.

OATIES

Steps:

• Melt together sugar, butter and milk.
• Take off heat and mix in vanilla and cocoa until smooth.
• Stir in oatmeal and coconut.
• Drop by spoonfuls on waxed paper or foil.
• Chill.
• Can also be frozen.

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

BUTTER FINGER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
• Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

DULCE DE LECHE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
• Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
• Press 2/3 of the dough into the bottom of the baking pan.
• Bake in the preheated oven until set and light brown, about 20 minutes.
• Pour dulce de leche over the crust, trying to keep the edges mostly bare.
• Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
• Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

GRANDMA'S CHEW BREAD

Steps:

• Preheat oven to 400 degrees F ( 200 degrees C ). Grease a 15x10x1 inch jellyroll pan.
• In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans.
• Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.