Chocolaty Raisin Oat Bars Recipes

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• In a microwave-safe bowl, combine milk and chocolate. Microwave on high for 2 minutes or until chocolate is melted; stir until smooth. Stir in raisins; set aside to cool slightly.
• In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Combine the remaining ingredients; gradually add to creamed mixture (dough will be crumbly). Set aside half for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking pan. Spread with the chocolate raisin mixture. Sprinkle with reserved crumb mixture; press down lightly. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Grease a 9x9-inch pan, and preheat oven to 350°F.
• Melt butter in large sauce pan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat until ingredients are well blended. Press half of mixture into the bottom of prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate covered raisins and peanut butter in the microwave, in 30 second intervals, stirring after each. Pour the chocolate mixture over the crust in the pan and spread with a knife or back of spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours or over night. Bring to room temperature before cutting into bars.

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.