Turtleoatsquares Recipes

Steps:

• Melt butter with vanilla in large saucepan.
• Add rolled oats, 2 cups flour, brown sugar, baking soda and salt. Stir well. Press 2/3 in ungreased 9 x 13 inch pan.
• Sprinkle with chocolate chips.
• Stir butterscotch sauce and 1/4 cup flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture.
• Bake in 350°F oven for about 25 minutes until golden brown. Cool. Cuts into 54 squares.
• Company's Coming for Christmas.

Steps:

• Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
• As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
• Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 3/4 inch (4.5 centimeters).

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

Steps:

• Melt margarine, combine with extract and sugar.
• Add oats and mix well.
• Press into 8-inch square baking pan.
• Bake at 350°F for 15 minutes or until bubbling and golden brown.
• Cool and cut into 25 squares.

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Steps:

• Base:.
• In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt.
• Cut in butter until crumbly.
• Spread 3/4 of the crumbs in a 9 x 13 inch cake pan.
• Date Filling:.
• Mix dates, water and sugar together in a saucepan.
• Cook until thick, stirring frequently.
• Remove from heat and add lemon juice.
• Allow to cool before using.
• Spread over the crumbs in the pan.
• Sprinkle the remaining crumbs over top of the filling.
• Bake at 350 degrees F.
• for 20 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
• Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
• Add the flour mixture and mix until smooth.
• Press the flour mixture evenly and firmly into the prepared baking pan.
• Sprinkle the pecans evenly oven the flour mixture in the pan.
• Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
• Stir constantly while boiling for about 1 minute.
• Spread the boiling mixture evenly over the pecans.
• Bake for about 20 minutes.
• Cool.
• Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
• Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
• Chill for 15 minutes until the chocolate sets and then remove from fridge.
• When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.