Indulge in the delectable goodness of our Gooey Oat Bars, an irresistible treat that combines chewy oats, gooey caramel, and a crispy crust in perfect harmony. These sweet and satisfying bars are a delightful indulgence for any occasion, whether you're hosting a bake sale, treating your family to a homemade dessert, or simply craving a moment of pure bliss. Our collection of recipes offers variations of this classic dessert, from the traditional version to creative twists that add unique flavors and textures. From the classic gooey oat bars with their irresistible caramel filling to variations like the Chocolate Chip Gooey Oat Bars, Peanut Butter Gooey Oat Bars, and even a gluten-free version, there's a recipe here for every taste and dietary preference. Get ready to embark on a culinary journey that will leave you craving more with every bite.
Let's cook with our recipes!
WHOLE LEMON BARS
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories dessert
Time 2h45m
Yield 12 bars
Number Of Ingredients 11
Steps:
- For the crust: Butter a 13-by-9-inch baking dish and set aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and combine until light and fluffy. In a separate bowl, combine the flour and salt and slowly add to the butter mixture until just combined. Pour the dough into the prepared baking dish and press, making sure the dough comes up the sides of the dish around the edges about 1/2 inch. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Cool on a wire rack. (Leave the oven on.)
- For the lemon filling: Cut the lemon in half and slice the lemon halves into thin wheels; remove any seeds. Toss the lemon wheels (with flesh and peel), granulated sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into the prepared crust.
- Bake until the filling is set, 35 to 40 minutes. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.
- Let cool on a rack. Cut into rectangles and dust with powdered sugar.
BAKE SALE TRIFECTA BARS
Steps:
- Preheat the oven to 325 degrees F. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; beat in the flour, cocoa powder and salt. Spread in the prepared pan.
- Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.
- Make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
- Filling: In a small bowl, mix together the jam and the apricots. Set aside.
- Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
- Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
Tips:
- Use creamy peanut butter for a richer flavor.
- Press the oat mixture firmly into the pan to prevent crumbling.
- Bake the bars until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Let the bars cool completely before cutting them into squares.
- Store the bars in an airtight container at room temperature for up to 3 days.
- You can also freeze the bars for up to 2 months.
Conclusion:
These gooey oat bars are the perfect treat for any occasion. They are easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these bars a try. You won't be disappointed!
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