- 2 cups brown sugar
- 2/3 cup salted butter (softened)
- 3 eggs (whisked)
- 2 1/2 cup flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp. vanilla
- 1 1/2 – 2 cup semi-sweet chocolate chips
1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl. Add eggs and vanilla and stir until combined. Sift baking powder and salt with 1 cup of flour. Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.
No-Bake Chocolate Oat Bars
Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
- 1 cup butter
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup dark chocolate chips
- ¾ cup chunky peanut butter
- Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
- In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
- Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
- Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
- In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
- Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
- Refrigerate for 4 hours, or until set.
Oat Fudge Bars by Rachael Ray
Recipe/photo by Rachael Ray
Recipe source: http://www.rachaelray.com/recipes/plan-b-moms-starbucks-oat-fudge-bars
- 1 1/2 cups butter, softened, divided
- 3/4 cup sugar
- 1 1/4 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups oats
- 1 cup sweetened condensed milk
- 2 cups chocolate chips
- 1 teaspoon vanilla
Pre-heat oven to 350°F.
Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.
Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.
Sometimes I just post things on here that make me happy. Does that mean that if you eat these no bake bars you will feel like dancing? Maybe.
- 1 cup peanut butter
- ½ cup honey
- 3 cups rolled oats
- Line a 9″x9″ pan with foil. Spray foil lightly with non-stick spray.
- Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
- Press into prepared pan. Place pan in refrigerator until set.
- Cut into squares.
“It is easy to give to our own, those whom we love. Their gladness becomes our joy. We are not quite so ready to give to others, even if they are in need, for their happiness does not seem so necessary to our happiness. It appears yet more difficult to give to the Lord, for we are prone to believe that he must give and ask nothing in return.
“We have foolishly reversed the proper order. Our first gift at Christmas should be to the Lord; next to the friend or stranger by our gate; then, surcharged with the effulgence from such giving, we would enhance the value of our gifts to our very own. A selfish gift leaves a scar upon the soul, and it is but half a gift” (John A. Widtsoe, “The Gifts of Christmas.”
This is an old Christmas recipe Grandma Milne made when I was a little girl. It’s a yummy flavored dessert bar, topped with powdered sugar and the word Noël written in icing. This recipe makes about 24 bars.
- 2 tablespoons butter or margarine
- 1 cup packed brown sugar
- 1 cup chopped nuts
- 1/3 cup flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 beaten eggs
- 1 teaspoon vanilla
- powdered sugar
- 1 tube of green decorator icing with a writing tip
In a 9×9″ baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla. Pour over butter in pan; do not stir. Bake at 350 F for 20 to 25 minutes. Sift the powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noël” on each bar with green decorator icing. Note: This recipe was adapted from a recipe in a now out-of-print cookbook called Better Homes and Gardens Homemade Cookies Cook Book.
“I believe in love the verb, not the noun.” –Greg Behrendt
Original site source, click here. Thank you to my friend Julie, who shared this recipe with me.
- 11 oz bag vanilla caramels
- 14 oz can sweetened condensed milk
- 4 Tbls butter
- 1½ sticks unsalted butter
- 2 c light brown sugar
- ½ c creamy peanut butter
- 2 eggs, room temperature
- 1 Tbls vanilla
- 2 c flour
- 1 c old fashioned oats
- 2½ tsp baking powder
- ¼ tsp salt
- 2 c chocolate chips
- Preheat oven to 350 degrees.
- Line a 9×13 inch baking dish with parchment paper.
- Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
- Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
- Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
- Add eggs one at a time, mixing well after each egg. Add in vanilla.
- Combine flour, oats, baking powder, and salt in a small mixing bowl.
- Add the flour mixture slowly stirring until well combined.
- Stir in the chocolate chips.
- Spread ⅔ of the dough on the bottom of the pan.
- Slowly pour caramel mixture evenly over the dough.
- Drop the remaining dough on top by the teaspoon.
- Bake for about 30 minutes. Let cool completely and then cut into bars.
You’ve got to get up every morning with determination if you’re going to go to bed with satisfaction. ~George Lorimer
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Rice Krispies cereal
- 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
- 1 cup butterscotch chips
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray–the syrup will pour easily out of the cup.
Recipe source, click here
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
- PREP: 30 MINS
- TOTAL TIME: 2 HOURS 30 MINS
- YIELD: MAKES 24
- 2 cups all-purpose flour, (spooned and leveled)
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.