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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From cookbook Dining by Design. Sounds intesting. Ingredients:
1 cup butter or 1 cup margarine, softened |
2 cups packed light brown sugar |
3 eggs |
1 teaspoon vanilla extract |
3 cups quick-cooking oats |
2 1/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons baking cocoa |
2 cups semi-sweet chocolate chips |
1 (14 ounce) can sweetened condensed milk |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon salt |
1 cup chopped walnuts |
2 tablespoons espresso powder |
Directions:
1. For the bars, preheat the oven to 350 degrees. Coat a 10x15-inch jelly roll pan with the spray.
2. Cream the butter and brown sugar in the large mixer bowl of an electric mixer at medium speed until light and fluffy. Add the eggs and vanilla, beating well. Combine dry ingredients in bowl. Mix into the butter mixture. Spread 2/'3 of the mixture in the pan.
3. Combine the chocolate chips, condensed milk, butter and salt in a medium Cook over low heat until the chocolate chips and butter melt and the mixture is smooth, stirring constantly. Stir in the walnuts and espresso powder. Spread evenly over the oats mixture. Mix the cocoa into the remaining 1/3 oats mixture. Spoon evenly over the top of the filling. Bake for 20 minutes. Cool. Cut into bars.
4. Yield: 5 dozen bars.
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