I needed to clear out some room in my pantry to fit some can goods I had gotten on sale and the big container of oats (that was only a third full) had to go. I went to my bar cookie recipes as I didn’t want to stand around making my usual oatmeal cookies after having to deal with contractors for most of the afternoon. This recipe is an old favorite and not just because it has lots of chocolate. The topping is quite reminiscent of It’s-it ice cream sandwiches and that makes me happy.
I used semi-sweet morsels but you can use bittersweet or even milk chocolate, depending on your taste. You can also stir in a cup of butterscotch morsels into the melted chocolate right before spreading it on the bottom layer.
Chocolate Oatmeal Bar Cookies
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/4 teaspoon salt, divided
2 sticks unsalted butter, melted plus 2 tablespoons
3 cups rolled oats
2 cups all purpose flour
1 1/2 cups packed brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Butter well a 9×13 baking pan.
In a double boiler, melt together the chocolate chips, sweetened condensed milk and 1/4 teaspoon salt and the 2 tablespoons butter. Stir well.
In a mixing bowl, combine oats, flour, brown sugar, pecans, baking soda and 1 teaspoon salt. In a separate bowl, whisk together the 2 sticks of melted butter, vanilla and eggs. On low speed, pour the liquid ingredients into the bowl with the oat mixture. Once combined, remove 1 1/2 cups of the mixture and press the rest into the bottom of the prepared pan.
Spread the chocolate mixture over the oat mixture.
Sprinkle the reserved portion of the oat mixture over the top of the chocolate layer. Try and co er as much as possible. Bake for 30 minutes or until the topping is a lovely brown. Let bars cool on a wire rack for a couple of hours or until set. Slice into bars and enjoy!