Chocolate In-Between Bars

Angela (Grammy) 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!

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! The Test Kitchen


★★★★★ 2 votes

15 Min
25 Min


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


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

How to Make Chocolate In-Between Bars


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

Printable Recipe Card

About Chocolate In-Between Bars

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

Show 29 Comments & Reviews

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