Serves 16
100 min
Fudgy Oatmeal Chocolate Chip Cookie Bars
Recipe GLPR2bc55baf9eb927
Rich, decadent bars featuring a thick oatmeal base and middle layer of fudgy chocolate topped with melted chocolate chips. These cookie bars offer the perfect balance of chewy oat texture and gooey chocolate indulgence. The three-layer construction creates a satisfying contrast of flavors and textures.
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Ingredients
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole-rolled oats
1 cup all-purpose flour
1 cup semi-sweet chocolate chips, divided
1/2 cup sweetened condensed milk
Directions
Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside. In a large microwave-safe bowl, melt the butter on high power for about 1 minute. Allow the butter to cool for a moment before proceeding.
Add the egg to the melted butter and whisk gently to combine. Stir in the brown sugar and vanilla extract, and whisk until the mixture is smooth and well blended.
Add the oats and flour to the wet mixture, stirring until just combined without overmixing. Divide the batter in half by weight or visual estimate. Spread three-quarters of the batter evenly across the prepared pan with a spatula to form an even crust. Reserve the remaining one-quarter of batter.
Place 1 cup of semi-sweet chocolate chips in a separate microwave-safe bowl and pour the sweetened condensed milk over them. Microwave on high power for 45 to 60 seconds until the chips are soft. Stir the mixture until completely smooth and melted.
Pour the chocolate mixture evenly over the oat crust layer, smoothing the top gently with a spatula. Work quickly as the mixture will begin to thicken after a couple of minutes. Crumble the reserved oat batter into small, heaping tablespoon-sized pieces and distribute them evenly over the chocolate layer. Use a spatula to gently press and smooth the crumbles together, leaving some small gaps visible across the surface.
Bake for approximately 25 minutes, or until the top layer is set. For softer bars, look for a very pale color on top; if the top turns golden, the bars will be crunchier. Remove from oven and immediately sprinkle the remaining 1/3 cup chocolate chips evenly over the hot surface. The residual heat will soften the chips slightly but they should maintain their shape. Avoid jostling the pan.
Allow the bars to cool completely in the pan for at least 1 hour before cutting and serving. Once cooled, cut into 16 squares. Store in an airtight container at room temperature for up to 1 week, or wrap tightly and freeze for up to 6 months.
