Cherry Chocolate Oat Bars Recipes

Steps:

• Preheat oven to 350.
• Line a 14x10 pan with parchment paper.
• Whip the butter, applesauce, faxseed and brown sugar.
• Beat in egg, milk and vanilla extract.
• Stir in all flour, baking soda, and cinnamon.
• Fold in oats, cherries, chocolate chips and coconut.
• Pour the wet mixture into the lined pan, spread evenly and bake for 30 - 35 minutes.

Steps:

• Preheat oven to 350°.
• Grease a 10 x 15 pan.
• Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
• Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
• Stir in pie filling and chocolate chips.
• Spread in pan.
• Bake for 25 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
• Cut into 2 1/2 x 2 inch 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
• Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
• Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don't cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.

Steps:

• Preheat oven to 375. Prepare a 9x13 pan.
• In a large bowl, mix together the cake mix, oats and butter until butter has been evenly distributed and entire mixture is crumbly. (See Note #1 at end for directions to make a lower-fat option).
• Press TWO-THIRDS the oat mixture evenly into the bottom of the prepared pan.
• In a separate bowl, mix the preserves with water and spread over the crust. (See Note #2 at end, regarding jam).
• Add pecans to the remaining ONE THIRD oat mixture and crumble this over the top, allowing some of the cherry filling to show through.
• Bake 375 for 28-30 minutes (34-36 minutes if you are doing the lower-fat option), or until the top is lightly browned and the center doesn't collapse when you press lightly.
• For best results, cut into bars after the bars are set and cooled (I like to cover with foil and cut into bars the next day).
• NOTE #1: For lower-fat option, instead of 3/4 cup butter, use 1/2 cup butter and 1/4 cup applesauce.
• NOTE #2: A 10 oz. jar of Smuckers "Simply Fruit" is about 1 cup. Use the whole jar.

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, combine the butter, honey, eggs and vanilla. Stir into oat mixture until combined. Set aside 1-1/3 cups for topping., Press remaining oat mixture into a greased 13-in. x 9-in. baking pan. Combine preserves and dried cherries; spread over crust. Sprinkle with coconut and reserved oat mixture; press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.