Tuesday, December 15, 2015

Itchy in New Lenox

Do you ever get the itch to bake?  Maybe it's to cook, maybe it's to sit on the couch and watch TV or read a book.  I get the itch to bake.  I had one of those a few weeks ago, then remembered these Oatmeal Chocolate Bars.  We were heading to some friends' home for dinner and we were asked to bring a green salad.  Oh how sad that pitiful salad looked, it needed something else.  Chocolate. Huh?  Ok ok... for dessert.  It's all about balance in your diet - right?  Green salad and Oatmeal Chocolate Bars - Yes!
It's really important you wait for these bars to completely cool before you cut them.  If you don't, your middle chocolate layer will ooze all over and it won't be nearly as amazing as it could be.
I will be making these again - for sure.  I might make a half recipe instead of a full.  Why?  I will eat each and every single one of these if given the chance.  If there are fewer of them, I have a lesser chance of undoing miles of running.  It also makes room for other kinds of delicious baked items in our house.

Deep Dish Oatmeal Fudge Bars

1 cup butter
2 eggs
2 cups brown sugar
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal

In a saucepan over medium heat, melt together
1 can sweetened condensed milk
1/3 cup butter
1 tsp. vanilla
2 cups semi-sweet chocolate chips

Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.
Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely). The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise it won’t set up and will just run when you cut into it.

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