Wednesday, November 16
Oatmeal Fudge Bars
Most of my recipes are based off of getting the right texture. I have an aversion it seems to certain textures. For instance, sushi, oysters, and soups are out for me. Also dishes that require gravy toppings and cream pies for the most part. Just can't handle their textures. At all. May be the same reason I like all meats well done. If I order a burger or steak in a restaurant, I don't want to see any red whatsover. I also don't want charcoal on a plate and many restaurants can't distinguish between the two, so I rarely order beef when out.
The only steak have touched for the last several years has been the ones John grills for me. You want to have the best steak of your life, come over here and I'll have him grill you a New York Strip with his secret grilling marinade and you probably won't leave.
These bars appeal to these texture issues I have. The drier oatmeal base with the soft fudge center is really a great combo.
1 cup butter softened
2 cups packed brown sugar
3 cups quick cooking oats
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 Tbls. vanilla extract, divided
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
3 Tbls. butter
1/2 tsp. salt
1/2 cup sliced almonds
Preheat oven to 350 degrees. Lightly grease or spray 9 x 13 inch baking dish.
In large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tsp. vanilla. In another bowl, combine oats, flour, baking soda and 1 tsp. salt; stir into butter mixture. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 Tbls. butter and 1/2 tsp. salt over low heat, stirring until smooth. Remove from heat. Stir in almonds and 1 tsp. vanilla.
Pat 2/3 of the oat mixture into the bottom of prepared pan. Spread chocolate mixture evenly over the top and dot with remaining oat mixture. (leaving some of the chocolate mixture exposed in places)
Bake for 30 - 35 minutes in preheated oven. Do not overbake! Let cool on wire rack, then cut into bars.