Monday, February 28, 2011

Oat Fudge Bars

Oat Fudge Bars are one of my guiltiest pleasures.
When I worked at Starbucks, a lot of oat fudge bars would accidentally touch the counter, or my hand, or my mouth, when I was getting them for a customer, making them unsellable and fair game for me to eat. They were also one of the only items I wasn't allergic to, and somehow this helped to justify my deliberate clumsiness. (Along with my countless other moral shortcomings).

Like fudge, they're one of the items I hesitate to make and keep at home. As my coworkers witnessed with a box of donuts last week, when my willpower breaks, it isn't pretty. But the other day I was being set up on a blind date, and figured if it really sucked, at very least I could come home to a tray of my beloved oat fudge bars.

They're so amazing with a maple latte, too. Actually, they'd probably be good with maple mixed into the the oat layer. My weekend project, perhaps?

Oat Fudge Bars
adapted from Company's Coming


1/2 cup butter, softened
1 cup brown sugar
1 eggs
1 teaspoon vanilla

1 1/4 cups flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
pinch of Salt

2/3 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla

1. Preheat over to 350F.
2. Cream first amount of butter and brown sugar together in a large bowl. Beat in egg and first amount of vanilla. 
3. Combine next four ingredients in a bowl. Add to butter mixture. Gently pat 2/3 of oat mixture in greased 9 x 9 inch pan.
4. Heat and stir remaining 4 ingredients in small saucepan until chocolate chips are melted. Do not overheat. Remove from the heat.
5. Spread over oat mixture, and drop remaining rolled oat mixture in small spoonfuls over top.
6. Bake for 20 to 25 minutes.


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