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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was published in Cook Country's June/July 2007 edition. It won 1st place in a recipe contest (for bar cookie). Contributed by Barb Schaecher, these bars are a winner, making them crunchy and creamy at the same time. Can't beat that one with a stick! Ingredients:
3/4 cup all-purpose flour |
1 cup quick-cooking oats |
1 cup light brown sugar |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
8 tablespoons unsalted butter, melted and cooled slightly |
1/2 cup all-purpose flour |
1/2 cup packed light brown sugar |
1 tablespoon instant coffee granules or 1 tablespoon espresso powder |
1/4 teaspoon salt |
2 cups semi-sweet chocolate chips |
4 tablespoons unsalted butter, chopped |
3 large eggs |
Directions:
1. For the Crust: Adjust oven rack to middle position and heat oven to 325°F Prepare 9x9 inch baking pan by spraying pan with cooking spray and line with aluminum foil, allowing excess to overhang pan edges. Spray foil with cooking spray.
2. Whisk flour, oats, sugar, baking powder, soda and salt in bowl. Stir in butter until combined. Set 11/4 cups oatmeal aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.
3. For the Filling: Whisk the flour, sugar, instant coffee, and salt in bowl. Melt chocolate chips and butter in a large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
4. Bake until toothpick inserted into center comes out with few crumbs attached, 35-40 minutes. Cool at room temperature at least one hour, then lift bars from pan with foil overhang. Cut into squares.
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