Skip the whining for today, I’m headed straight to the recipes. However, I thought I’d inform you that the Two Week Wait has now become the Four and a Half Week Wait, and I’m waiting on a blood test to tell me what the flip is wrong with my body. Moving on.
Man alive, these are good. Made them for the cafe the other day, and I snacked on all the sliced-off edges. And maybe the plate of samples I put out for customers. YUM.
photo from http://www.foodallergymama.com
Chocolate Oatmeal BarsIngredients:
1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips 1 cup Skor toffee bits
Preheat oven to 350 degrees F.
Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then 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 1 teaspoon vanilla.
Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it, maybe 2 9x9s). Spread chocolate mixture over the oat mixture. Sprinkle liberally with Skor chips, using the whole package instead of a cup if you’re decadent like me. Use your fingers and crumble the remaining oat mixture over the chocolate.
Bake for about 25 minutes or until top is lightly browned. Let cool for as long as you can before devouring.