ugar.
For the date-oat bars, preheat oven to 350\u00b0F
ixture is smooth. Add the oat mixture and stir until all
ell blended; add to the oat mixture, using clean hands combine
or topping.
Meanwhile, melt chocolate chips and peanut butter in
br>Pour half of the oat mixture into the prepared baking
irm.
For the chocolate topping, melt chocolate and oil in a
Cream together butter and sugar.
Stir in egg and vanilla. Add oats, flour, baking soda and salt.
Press 2/3 of mixture into greased, 13 x 9 x 2-inch baking pan.
Melt chocolate chips, sweetened condensed milk and butter, stirring constantly over low heat.
Stir in chopped nuts.
Pour over mixture in baking pan. Crumble remaining oat mixture over top.
Bake at 350\u00b0 for 20 minutes.
Cool slightly; cut into squares.
ilk mixture. Add finely chopped chocolate and stir until melted. Stir
n melted chocolate then fold in cherries and chocolate candy bars. Transfer to
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.
Cream together the butter and brown sugar.
Beat in eggs and vanilla.
Sift together and add the flour, soda and salt.
Add oats.
Over low heat, melt together the chips, milk, butter and salt.
Stir in vanilla and walnuts.
Pat 2/3 of dough into a 9 x 13-inch pan.
Pour chocolate mixture over dough, then dot with remaining 1/3 dough.
Bake about 25 minutes at 350\u00b0.
Melt the chocolate in a saucepan over low
Place the chopped chocolate candy bars in a small bowl; set
cored lines.
Melt unsweetened chocolate baking bars separately in small bowls
Arrange grahams in 12 x 8 x 2-inch dish.
In 1-quart casserole dish, microwave butter and brown sugar on High for 2 minutes. Stir well.
Blend in remaining ingredients, except chocolate chips.
Spread evenly over grahams.
Sprinkle chocolate chips over top.
Microwave 2 to 2 1/2 minutes on High.
Let stand a few minutes, then spread chocolate over bars.
Cut when cool.
Grease and flour 9-inch baking pan.
Heat oven to 325\u00b0.
Melt butter in saucepan over low heat.
Remove from heat and add 1 cup chopped white chocolate.
Do not stir.
Set aside and let it stand.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
then set aside.
Heat chocolate chips and shortening in small
onstick cooking spray.
Make oat flour: Place oatmeal in blender
Preheat oven to 350\u00b0 (325\u00b0 glass dish).
In a large bowl, combine flour, oats, sugar and butter.
Mix well.
Reserve 1/2 cup oat mixture; press remaining mixture on bottom of 13 x 9-inch pan. Bake 10 minutes.
Pour sweetened condensed milk evenly over crust.
Sprinkle with nuts and chocolate chips.
Top with remaining oat mixture and press down firmly.
Bake 25 to 30 minutes.
Cool 10 minutes.
Cut into bars.
Store covered at room temperature.
Makes 36 bars.