Triple Threat Oatmeal Bars Recipes

TRIPLE THREAT OATMEAL BARS

Steps:

• Preheat oven to 325F.
• Butter 10 X 14 inch cookie sheet and line with parchment paper.
• Cream butter and brown sugar in large bowl until light and fluffy.
• Beat in eggs 1 at a time.
• Beat in milk and vanilla.
• Combine flour, baking powder, cinnamon and salt in a small bowl.
• Add to butter mixture and stir until just combined.
• Mix in oats, walnuts, raisins and coconut (dough will be very stiff).
• Press dough evenly into prepared pan.
• Bake until top is golden-brown, about 15 minutes.
• Cool in pan on rack 5 minutes.
• Turn out and peel off parchment paper.
• Cool and cut into bars.

OATMEAL BARS

Steps:

• cream butter and sugars together.
• mix in the eggs and vanilla.
• combine the flour, salt, cinnamon & baking soda.
• mix into creamed mixture.
• stir in the oatmeal.
• press into 9X13 " ungreased pan and cook @350 for 30-35 minute.

APRICOT OATMEAL BARS

Steps:

• Preheat oven to 325 degrees. Lightly oil an 8x12 baking dish with nonstick cooking spray; set aside.
• In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
• Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with reserved oat topping.
• Bake 30 to 40 minutes, or until golden.
• Let cool in the baking dish on a rack. Cut into 15 bars.

OATMEAL JUMBLE BARS

Steps:

• combine all ingredients, except preserves.
• reserve 1 cup mixture.
• press remaining mixture into a greased 9x13 inch pan.
• spread with preserves to 1/2 inch of pan.
• Sprinkle with remaining mixture.
• Bake at 400* for 25-30 minutes , until golden.

TRIPLE THREAT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter in 9 x 13 pan and melt in oven.
• Remove pan from oven.
• Sprinkle graham wafer crumbs evenly in pan.
• Sprinkle coconut evenly in pan.
• Pour condensed milk evenly over coconut.
• Place back in oven for 20-25 minutes until golden brown.
• About 5 minutes before taking out pan, melt peanut butter and chocolate chips in small sauce pan over low heat. Stir constantly to prevent burning.
• Pour peanut butter and chocolate mixture over hot base.
• Cool 10 minutes and then sprinkle mini peanut butter cups and cut up caramels evenly over bars.
• If desired run a knife through caramels once they have had a few minutes to melt to spread out a bit.

LEMONY RAISIN OATMEAL BARS

Steps:

• Heat oven to 375°.
• In saucepan, combine raisins, sweetend condensed milk, lemon juice and peel.
• Cook and stir until mixture begins to bubble; cool.
• In mixer bowl, combine sugar, butter and vanilla; beat until light and fluffy.
• Add flour, baking soda, and salt; mix well.
• Stir in oats.
• Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 9x13 baking pan.
• Spread raisins mixture over crust to within 1/2 in of edges.
• Top with reserved crumb mixture; press lightly.
• Bake 25-30 minutes.
• Cool. Cut into bars.
• Store covered at room temperature.