1 cup butter or
margarine
2 cups packed brown
sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups
all-purpose flour
1 teaspoon baking
soda
3 cups quick-come g
rolled oats
1 14 ounce can(1-1/4
cups) sweetened condensed milk
1 12 ounce package
(2 cups) semisweet chocolate pieces
1 cup chopped
walnuts
2 teaspoons vanilla
Set aside 2
tablespoons of the butter or margarine. In a large mixing bowl beat the
remaining butter or margarine with an electric mixer on medium speed for 30
seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons
vanilla. In another large bowl stir together flour and baking soda; stir in
oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan
combine the reserved butter or margarine, the sweetened condensed milk, and
chocolate pieces. Cook over low heat until chocolate melts, stirring
occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
Press two-thirds
(about 3-1/3 cups) of the oat mixture into the bottom of an ungreased
15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using
your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree
F oven about 25 minutes or until top is lightly browned (chocolate mixture will
still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75
bars.
Make Ahead Tip Line
the baking pan with foil, extending the foil over edges of pan. Prepare and
bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil.
Place uncut bars in freezer bag or container. Seal, label, date, and freeze up
to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut
into bars
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