Has anyone got the recipe for Chocolate Oat Bars

Question

I have searched the internet and have found the recipe for caramel oat bars but I am looking for the chocolate version, I know it exists as I sampled some today and now I need it!!! I know it was featured in one of the Aussie women's mags, just not sure which one.

Answer 1

I basically love all chocolate oat bars, I just want to share a very great recipe with you, it is very chewy, with a fudgy filling.

3 cups quick cooking oats

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

4 teaspoons vanilla extract

1 (14 ounce) can sweetened condensed milk

1 1/2 cups semisweet chocolate chips

2 tablespoons butter

1/2 teaspoon salt

1/2 cup chopped walnuts (I sometimes skip this for one of my friends, who is allergic to nuts)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.

3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. (Be careful not to over boil, once the condensed milk is hot enough, you can turn the heat off, the chocolate chips can slowly melt upon stirring). Remove from heat. Stir in walnuts and 2 teaspoons vanilla.

4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

This is really a hit, glad to share my recipe with you :)))))))))))))

Answer 2

This is the recipe from womans weekly .. they are delicious :)

Chocolate oat bars

INGREDIENTS

250g butter, melted

2 cups (440g) firmly packed brown sugar

2 eggs, beaten lightly

2 teaspoons vanilla essence

2½ cups (375g) self-raising flour

3 cups (270g) rolled oats

Filling

300g dark chocolate, chopped

395g can sweetened condensed milk

30g butter, chopped

1 cup (120g) chopped pecans

2 teaspoons vanilla essence

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.

Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and oats; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.

For the filling, combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.

Spread filling evenly over both bases. Crumble remaining mixture over filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.

Remove from pans; cover and refrigerate for several hours before cutting into bars.

Suitable to freeze. Butter and filling suitable to microwave.

Happy Baking

Answer 3

This is a VERY delicious one;

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

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.

^^^^^^^^^^^^^^^^^^^^

Answer 4

GREDIENTS (Nutrition)

340 g butter

220 g packed brown sugar

1 egg

5 ml vanilla extract

155 g all-purpose flour

2 g baking soda

160 g quick cooking oats

30 g butter

170 g semisweet chocolate chips

160 ml evaporated milk

50 g white sugar

60 g chopped walnuts

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DIRECTIONS

Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.

To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.

To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.

Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.

Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.

Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.

hope you enjoy (:

Answer 5

I've got the best recipe of all....full of nutritions:

OATMEAL CHOCOLATE COCONUT CHEWY:

Ingredients:

1 cup butter, softened

1 1/4 cups packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (optional)

3 cups rolled oats

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

1 cup shredded coconut

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DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.

Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.

Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Hope this helps you!!!!