A creamy chocolate fudge filling is layeredbetween a nutty oat crust and crumb topping.
Recipe: Fudge Filled Pecan-OatmealBars
1 cup butter, softened
Heat oven to 350°F (175°C).
Beat butter and brown sugar in large bowluntil creamy. Add eggs, vanilla and instant coffee, if desired;beat well.
Stir together oats, flour, baking soda,salt and 1 cup pecans; gradually add to butter mixture, beatinguntil well blended. (Batter will be stiff; stir in last partby hand.)
Remove 2 cups dough; set aside. Pressremaining dough onto bottom of 15 1/2 x 10 1/2 x 1-inch jellyroll pan.
Prepare Fudge Filling: Melt butter inmedium saucepan over low heat. Add chocolate; cook and stir untilsmooth and completely melted. Stirin sugar and sweetened condensed milk. Cook, stirring constantly,until mixture thickens and sugar is dissolved. Remove from heat.Stir in vanilla.
Spread filling over mixture in pan. Sprinklereserved dough over filling. Sprinkle with remaining 1/2 cuppecans.
Bake 25 minutes or until top is golden.(Chocolate will be soft). Cool completely in pan on wire rack.
Cut into bars.
2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped pecans or walnuts – divided use
Fudge Filling:1 tablespoon butter
3 1/2 (1-ounce) bars unsweetened baking chocolate, broken intopieces
1/2 cup granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 teaspoons vanilla extract
Makes about 4 dozen bars.
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