Marionberry Oat Bars Recipe 55 Food

BAKE SALE WINNING-EST GOOEY OAT BARS

Steps:

• Prepare your pan: Heat the oven to 350 degrees F. Line the bottom of a 9-by-13-inch baking tray (a quarter sheet pan or cake pan is fine) with parchment paper (if using a cake pan, hang the parchment over the sides so the bars are easier to remove). Lightly coat the sides with nonstick spray.
• Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps?that's right, just keep running it; it might take another 30 seconds for it to come together, but it will. Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and 1/4 inch up the sides. Bake for 15 to 20 minutes, until very pale golden.
• Meanwhile, prepare the filling: Melt your butter in a medium saucepan over medium heat. Continue to cook the butter, stirring frequently, until golden brown bits form at the bottom, about 5 minutes. Remove from the heat and stir in the sugars and salt. Let cool for 5 to 10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut, and chocolate, fruit, and/or candy.
• Pour over the parbaked crust, spreading evenly.
• Bake the bars: Bake for 15 to 20 minutes, until the top is firm and golden and the bars are set or, at most, barely jiggle if shimmied. The bars are much easier to cut cleanly from the fridge, but they are gooiest when warm. Dust with powdered sugar before serving or selling for the prettiest finish.
• Do ahead: Store at room temperature for up to 2 days, or in the fridge for longer.

OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely.

MARIONBERRY OAT BARS RECIPE - (5/5)

Steps:

• 1. Preheat oven to 350 degreees. 2. Filling: In a medium saucepan combine berries, sugar, water, lemon juice, 1/2 teaspoon cinnamon and cornstarch. Bring to boiling. Reduce heat. Simmer uncovered until thickened, stirring frequently. 3. Crust: In a mixing bowl stir together flour, oats, brown sugar, 1/2 teaspoon cinnamon and baking soda. Stir in melted butter till thoroughly combined. Set aside 1-1/2 cups of the oat mixture for topping. 4. Press remaining oat mixture into an ungreased 9 x 9 x 2 inch pan. Bake in a 350 degree oven for 12 minutes. 5. Carefully spread filling on top of the baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for 20-25 minutes more until topping is set. Cool in pan on a wire rack. Cut into bars.

BERRY OAT CRUMBLE BARS

Steps:

• Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
• In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
• Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
• Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
• Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
• Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
• While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
• Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
• Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
• Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
• To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
• Store leftover bars in a covered container in the fridge for up to 4 days.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

OAT & CRANBERRY BARS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
• In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
• Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.

BASIC OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
• Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

HEARTY OAT AND BARLEY BARS

Steps:

• Preheat oven to 350°F Grease and line a 9-inch square pan with parchment paper so the paper hangs over the sides of the pan.
• In a bowl, toss together oats, barley flakes, coconut cranberries and seeds. Set aside.
• In a saucepan, combine peanut butter, brown sugar, butter, vanillla and cinnamon and stir over medium-low heat until melted. Pour melted mixture over dry mixture and stir together. Blend in egg and spread mixture into pan, patting down evenly.
• Bake for 30 minutes and then let cool for 20 minutes. Cut into bars and store in an airtight container.