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Chocolate Oat Squares

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Description:


Date Added:	October 30, 2009	Season:
Category:	Desserts / Sweets	Prep. Method:	Bake
Calories:		Dish Type:	Cookies
Serves:	0	Cuisine:
Prep. Time:

Ingredients:

1 cup plus 2 tablespoons butter or margarine, softened,
divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

Directions:

In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture.
Press two-thirds of oat mixture into a greased 15 by 10 by 1-inch baking pan.
In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla.
Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees F for 25 minutes or until golden brown. Cool. Cut into squares.
Stacy's Notes: Made October 2009, from a recipe I found on Cooking.com that they said was from Taste of Home. I used light stick margarine and everything else the same. I messed up and put the entire 1 1/2 teaspoons of salt in the dry mixture, but went ahead and put another 1/2 teaspoon in the chocolate mixture. The directions said to spread 2/3 of the oat mixture into the greased pan - but this was difficult! My oat mixture was very very wet and sticky and I had a hard time trying to get it to cover the bottom. I ended up using most of it, and after spreading on the chocolate mixture, I didn't have a lot left to put on top. The directions, again, said to "sprinkle" the rest of the oat mixture, but I could barely drop it by spoonfuls. Baked in my oven (in my light colored, airbake, jelly roll pan) for 25-26 minutes. They were good! Very gooey and sticky, but very tasty :)

Rating: ()

Added On: October 30, 2009

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