Oatmeal + Butter + Chocolate = Delicious oatmeal fudge bars.
Plus, because these bars have oatmeal in them I can call it a breakfast food, right? So each time I take a bite of the buttery crunchy crust and rich chocolate filling, I can say I'm actually being "healthy" because it's only breakfast, right? Definitely. Unless you think of chocolate and butter as non breakfast ingredients, but who does? Okay, maybe I do occasionally, but don't worry, its all about moderation. One of these bars for breakfast and a big bowl of three grain edamame salad for lunch. Yup, those just about balanced each other out. ;)
The recipe is from America's Test Kitchen Holiday Cookie booklet. I know what you're thinking, it's kind of late to be making holiday recipes in spring, but these are definitely year round bars. Plus, using one recipe for both the bottom layer and the top crumble part makes these bars quick and easy to make.
Oatmeal Fudge Bars
From America's Test Kitchen Holiday Cookies 2010
1 cup quick-cooking oats
1 cup packed light brown sugar
3/4 cup flour
8 tablespoons butter, melted
1/4 cup flour
1/4 cup brown sugar2 teaspoons instant espresso
2 tablespoons butter
1 1/2 cups semisweet chocolate chips
1 large egg
1. Preheat oven to 325˚F and line an 8 x 8 pan with foil. Grease foil
2. Combine oats, brown sugar, flour, baking powder, and baking soda
3. Add in melted butter and stir until combined.
4. Reserve 3/4 cup mixture for topping. Evenly spread the remaining mixture in to the prepared pan. Press into an even layer. Bake for about 12 minutes. Allow to cool, but keep oven on.
5. In a bowl combine flour, brown sugar, and espresso
6. Microwave butter and chocolate until melted. Stir in egg. Stir in flour mixture and whisk together.
7. Evenly spread chocolate mixture over crust and sprinkle with remaining oatmeal mixture.
8. Bake for 25-30 minutes. Allow to cool before cutting. Enjoy!