ADVERTISEMENT
- Real Recipes from Real People -

ISO: Jordan Pond Mill House Heavenly Oatmeal Bars

Misc.
I had a recipe from a Woman's Day article (about a woman who baked all kinds of chocolate things) years ago called Jordan Pond Mill House (or something close to that) Heavenly Oatmeal bars. It was similar to a cookie recipe called Oh Henry bars but it was so much better. I remember some ingredients like unsalted butter, oatmeal, and cornsyrup, went into the bottom layer and the top layer was melted chocolate and peanut butter but I can't recall the amounts. Any help? Woman's Day couldn't locate the recipe for me.

Thanks a bunch.
Jullie
MsgID: 148364
Shared by: Jullie in Rome, OH
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Icebox Salad (make ahead, Mr. Food)
  • ICEBOX SALAD 2 cups mayonnaise 1/2 cup sour cream 1/2 teaspoon garlic powder 1 head iceberg lettuce, chopped 2 red bell peppers, finely chopped 1 onion, finely chopped 1 (9 ounce) package frozen green peas thawed and ...
  • Sicilian Stuffed Beef Roll (Farsumagru)
  • SICILIAN STUFFED BEEF ROLL (FARSUMAGRU) 5 tbsp olive oil, divided use 1 cup yellow onion, chopped 1 tsp minced garlic 1 bunch fresh spinach, washed and chopped 4 oz lean ground beef 1/4 cup grated parmesan cheese 1/4 ...
  • Polenta with Mushroom Medley
  • POLENTA WITH MUSHROOM MEDLEY 8 slices ready to serve polenta (from a 24-ounce refrigerated package) 1/4 cup olive oil 1 pound fresh mushroom mixture including small shitakes, criminis, oysters and whites (about 6 cups...
  • Peabody's Vanilla Muffins (Peabody Hotel, Memphis)
  • PEABODY'S VANILLA MUFFINS "The Peabody Hotel opened in Memphis in 1869 and was rebuilt in 1925." 2 cups sugar 4 eggs, beaten 4 cups flour 1 tbsp baking powder 2 cups milk 1/2 cup butter, melted 1 tbsp vanilla Prehea...
ADVERTISEMENT
  • Pesto Focaccia (using wheat flour and beer)
  • PESTO FOCACCIA "This version of Liguria's famed focaccia, topped with pesto, tomatoes, olives, and onions, comes from Biagio Settepani, executive pastry chef and co-owner of Pasticceria Bruno in New York City." ...
  • Downside-Up Deep Crust Pizza
  • DOWNSIDE-UP DEEP CRUST PIZZA FOR THE CRUST: 1 pkg active dry yeast 1 cup warm water 2 tbsp vegetable oil 1/2 tsp salt 2 1/2 cups all purpose flour FOR THE...
  • Turkey Breast with Glazed Roasted Vegetables
  • TURKEY BREAST WITH GLAZED ROASTED VEGETABLES 1 (5 to 6 pound) fresh or thawed Turkey breast Vegetable oil 5 large carrots, cut into sticks 3 large onions, cut into halves and sliced thick 1/4 cup honey 1/4 cup balsami...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jordan Pond Mill House Heavenly Oatmeal Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!