Chocolate In-Between Bars
By
Angela (Grammy) Derby
@Angela_Derby
8
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!
Blue Ribbon Recipe
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 cbutter, softened
-
2 cbrown sugar, packed
-
2eggs
-
2 tspvanilla extract
-
3 cquick-cooking oats
-
2 1/2 ccups all-purpose flour
-
1 tspbaking soda
-
1 tspsalt
-
FILLING:
-
1 can(s)sweetened condensed milk, 14.5 oz.
-
2 csemi-sweet chocolate morsels
-
2 Tbspbutter
-
1/2 tspsalt
-
2 tspvanilla extract
-
1 cchopped walnuts (if desired)
How to Make Chocolate In-Between Bars
- Preheat oven to 350'F.
- In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well.
- In a separate bowl, combine oats, flour, baking soda and salt; add to the creamed mixture.
- Press about 3/4 of the mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
- 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.)
- Remove from the heat; stir in vanilla, (and chopped walnuts, if desired). Spread over top. Drop remaining oat mixture by tablespoonsful over chocolate.
- Bake at 350° for 20 to 25 minutes. Cool on a wire rack.
