Oatmeal Chocolate Chip Snack Bars Recipes

OATMEAL CHOCOLATE CHIP SNACK BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk applesauce, brown sugar, white sugar, egg white, oil, milk, and vanilla extract together.
• Stir flour, baking soda, cinnamon, and salt together in a separate bowl; add to the applesauce mixture. Stir in oats and chocolate chips. Spread dough evenly into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 16 bars.

OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat your oven to 350 degrees. Butter a 9x9 or 9x13 baking dish then lightly dust it with flour.
• Cream the butter, brown sugar, and granulated sugar in a large bowl or stand mixer until light and fluffy, about 2 minutes.
• Add the eggs, milk, and vanilla and beat until combined.
• Add the flour, rolled oats, baking soda, and salt and stir until mostly mixed using a wooden spoon. Add ¾ cup of both the chocolate chunks and chocolate chips and stir until they are mixed into the batter.
• Transfer the batter to the baking dish and gently press the top down so that it is smooth. Top with the reserved ¼ cup of both the chocolate chunks and chocolate chips.
• Bake for 20-25 minutes if using a 9x13 inch pan or 25-30 minutes if using a 9x9 inch pan. The edges should be golden and the center not wiggly if you shake the pan. Let the bars cool completely before cutting them into squares.

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.

AMAZING OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. Stir pudding mix into creamed mixture, followed by vanilla extract. Whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. Mix oats and chocolate chips into dough. Press dough into prepared baking pan.
• Bake in the preheated oven until lightly browned, about 25 minutes. Let cool before cutting into squares.

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.

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.