Best 9 Chocolate Oat Square Extravaganza Recipes

CARAMEL-CHOCOLATE OAT SQUARES

Steps:

• In a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. , Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of an 8-in. square microwave-safe dish. Cook, uncovered, on high for 1-2 minutes or until crust is raised and set (crust will be uneven), rotating a half turn after each minute. , In a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minute or until melted and smooth, stirring every minute. Sprinkle chips and nuts if desired over crust. Pour caramel mixture over all. , Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.

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.

CHOCOLATE OAT SQUARE EXTRAVAGANZA!

Steps:

• Preheat oven to 350; grease a 13x9 pan; set aside.
• Cream butter, brown sugar, eggs and vanilla.
• In another bowl, combine oats, flour, salt, baking soda; stir into creamed mixture.
• Divide oat-butter mixture into thirds--press two-thirds into pan for a crust.
• In saucepan, combine milk, choc. chips, butter and salt; cook & stir over LOW heat until choc. is melted.
• Remove pan from heat, stir in nuts and vanilla; spread chocolate-nut mixture over crust.
• Spoon-sprinkle remaining crust-stuff over choco-nut stuff.
• Bake for 25 minutes until golden brown; cool, then cut into squares.

LAURA'S EASY OATMEAL SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking sheet, and reserve.
• Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 8 x 8 inch baking pan. Bake in preheated oven until lightly browned and set, about 20 minutes.
• Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.

CHOCOLATE OAT BARS

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut 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.

CHOCOLATE-OAT BARS

Steps:

• Heat chocolate chips and milk in 1-quart heavy saucepan over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside. Heat oven to 350°. Spray square pan, 8x8x2 or 9x9x2 inches, with cooking spray.
• Mix flour, 1/2 cup oats, the baking powder, baking soda and salt in large bowl; set aside. Stir brown sugar, oil, vanilla and egg product in medium bowl with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
• Pat remaining dough in pan (spray fingers with cooking spray or lightly flour if dough is sticky). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture.
• Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

OATMEAL EXTRAVAGANZAS

Steps:

• Beat brown sugar, butter, and vanilla until creamy.
• Gradually mix in flour, baking soda, and salt alternately with water until blended.
• Stir in oats and chips.
• Spread in a greased 9-inch square baking pan or drop onto greased cookie sheets.
• Bake pan 30 minutes or sheet 10-12 minutes at 375 degrees.

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.