Oatmeal Brownie Bars Recipes

Steps:

• In a large bowl, combine the oats, M&M's, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1-in. baking pan. , Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray
• Make brownie batter as directed on box. Stir in oats until blended. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 6 rows by 3 rows.
• Squeeze cookie icing over brownies in zigzag pattern.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
• Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
• Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips.
• Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top.
• Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.

Steps:

• Combine sugar, eggs and vanilla with a fork.
• Combine dry ingredients (up to oats) in separate bowl.
• Mix wet and dry ingredients together well with fork.
• Stir in nuts.
• Spread batter evenly in a greased 8 x 8 pan.
• Bake at 350 degrees for 30 minututes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom 9-inch square pan with shortening or cooking spray.
• In medium bowl, mix oats, flour, brown sugar and baking soda. Add butter, mix with fork or with fingers until mixture is crumbly. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
• Make brownie batter as directed on box. Stir in nuts. Carefully spread over baked layer. Sprinkle with reserved oat mixture; press lightly to adhere.
• Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 6 rows by 6 rows. Store tightly covered.