Sunday, June 24, 2012

Oatmeal Fudge Bars


When I was going through my Cooks Country Chocolate Desserts Magazine, I knew I was going to make this recipe.   It looked so good and easy and there were no "unusual" ingredients. 

So, when I finally did make them, I was not disappointed. And neither were the other parents and kids who enjoyed these crispy, fudge-y bars. 

Now, the recipe calls for Quick Oats, but I just had Old Fashion Oats. The magazine said that the Quick Oats created more of a chewy crust and crumble while the Old Fashion Oats resulted in a more crunchy and crumbly crust.

Recipe From Cooks County

Crust and topping

1 C Quick Oats
1 C Light Brown Sugar
3/4 C Flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
8 Tbls butter - melted and cooled

Preheat oven to 325 deg F and line an 8x8 baking dish with 2 pieces of foil to form a sling in the pan.
With a fork, mix the dry ingredients and add in the melted butter. Reserve a loose cup for the topping.
Press the remaining mixture into the pan and bake for 8 minutes.
Let cool for at least 1 hour.




Fudgey Filling

1/4 C Flour
1/4 C Light Brown Sugar
2 tsp Instant Coffee Granulars
1/4 tsp Salt
1 1/2 C Chocolate Chips
2 tsp Butter
1 Egg

Combine dry ingredients in a bowl. Melt butter and chocolate chips in the microwave for 45 seconds. Let the chocolate cool and wisk in the egg. Stir chocolate mixture into the dry ingredients.







Spread filling over the cooled crust and smooth. Sprinkle with the reserved oats and press into the chocolate. Bake at 325 for 25 - 30 minutes.

Let cool for two hours. Remove from the pan lifting on the foil, cut into squares and ENJOY!!






I loved all the extra crumbs that flaked off! They were so tasty! I was gobbling them up while cutting them.
I think it would be great to just make the crust on a cookie sheet and break it up as an ice cream topping!



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