Chocolate In-Between Bars

Angela (Grammy) Derby

By
@Angela_Derby

These "Chocolate In-Betweens" are that perfect mixture of oatmeal cookie with a chocolate filling that tastes like fudge. Easy to make, and even easier to eat!


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Rating:

Comments:

Serves:

15+

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a fudgy ganache-like center and a chewy oatmeal crust, what is there not to like about this delicious dessert? These cookie bars are great for a bake sale or an after-dinner treat. They were eaten real fast in the Test Kitchen. So good!

Ingredients

COOKIE INGREDIENTS:

1 c
butter, softened
2 c
brown sugar, packed
2
eggs
2 tsp
vanilla extract
3 c
quick-cooking oats
2 1/2 c
cups all-purpose flour
1 tsp
baking soda
1 tsp
salt

FILLING:

1 can(s)
sweetened condensed milk, 14.5 oz.
2 c
semi-sweet chocolate morsels
2 Tbsp
butter
1/2 tsp
salt
2 tsp
vanilla extract
1 c
chopped walnuts (if desired)

Directions Step-By-Step

1
Preheat oven to 350'F.
2
In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well.
3
In a separate bowl, combine oats, flour, baking soda and salt; add to the creamed mixture.
4
Press about 3/4 of the mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
5
For filling, heat the sweetened condensed milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. (You can also do this in a double boiler.)
6
Remove from the heat; stir in vanilla, (and chopped walnuts, if desired). Spread over top. Drop remaining oat mixture by tablespoonsful over chocolate.
7
Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Collection: Holiday Baking