Sunday, February 22, 2015

Chocolate Oatmeal In-Between Bars

Oatmeal meets chocolate and tastes great!

Here's another old recipe that my friend, Mary, shared with me.  Isn't it great to pull out an old recipe and it's full of memories?  They transport us to a certain place and time or special people who have meant so much to us.

Going back and revisiting some of these old dishes and desserts has done that for me, over and over again.  Whether it's one of my mom's or a dear friend's, I always end up smiling, because of the good memories, and am filled with thankfulness that they were in my life.

These Chocolate In-betweens are one of those recipes.  They're that perfect mixture of oatmeal cookie with a chocolate filling that tastes like fudge.  Easy to make, and even easier to eat!


Ingredients:

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

Filling:

1 (14oz.) can sweetened condensed milk
2 cups semi-sweet chocolate morsels
2 Tbsp. butter
1/2 tsp. salt
2 tsp. vanilla extract
1 cup chopped walnuts (if desired)

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.  
 Yield: 2-1/2 dozen.


No, O people, the LORD has told you what is good, and this is what he requires of you: to do what is right, to love mercy, and to walk humbly with your God.  -Micah 6:8

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