Starbucks Oat Bars Food

"STARBUCKS" OAT FUDGE BARS

Steps:

• Cream butter, sugar and eggs.
• Mix flour, soda and oats and add slowly to creamed mixture.
• Spread 3/4 of this into 9x13 pan.
• Melt remaining ingredients in a saucepan and pour over dough in pan.
• Blob the remaining oat mixture on top.
• Bake at 350° for 25 minutes.

STARBUCKS OAT FUDGE COPYCAT BARS

Steps:

• Set aside 2 tablespoons of the butter. Beat the remaining butter with a mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
• In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in vanilla.
• Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15×10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
• Bake in a 350°F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

STARBUCK'S COPYCAT OAT BARS (GLUTEN FREE)

Steps:

• Grind 1/2 of the oats in a blender to a fine grind. Grind the other half of the oats to a coarse grind. I use large flake oats. Use certified gluten free if gluten is an issue.
• Add salt and cinnamon. Combine well and set aside.
• In a pot, place the remaining ingredients except the vanilla. Use coconut oil if you need to make this vegan friendly.
• Bring to a boil and then simmer for 2 1/2 minutes.
• Remove from heat and stir in vanilla.
• Add the warm mixture to the dry and mix well.
• Firmly press the mixture into a 7x13 pan sprayed with cooking spray.
• Cool in the fridge for 1/2 hour or more.
• Cut into 16 squares.
• Store in the freezer for several weeks (if you manage to not eat them all)!