Makes one 9-inch square
pan
Oat Base
and Crumble topping
1 cup quick cooking oats
1 cup brown sugar
3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1 stick regular butter,
melted
Chocolate
Filling
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp. salt
9 oz. (1 1/2 cups) semi-sweet
chocolate chips
2 tbsp. regular butter
1 egg, room temperature
Directions
Preheat the oven to 325F.
Line a 9-inch square baking pan with foil. Grease the foil with cooking spray.
Set the pan aside.
In a large bowl, whisk
the oats, brown sugar, flour, baking powder, baking soda, and salt. Pour in the
melted butter and mix until the dough comes together. Set aside about ½ cup of
the oat mixture. Pour the remaining dough into the prepared pan, pressing down
to create an even layer.
Bake for 8 minutes or
until just slightly golden on top. Set the pan aside to cool for 1 hour while
you make the filling.
Whisk together the flour,
brown sugar, and salt. Melt the chocolate and butter in the microwave (1 minute
at a time until melted) or over a double boiler. Stir until the chocolate and
butter have completely melted into each other. Let the chocolate cool for about
5 minutes, then beat in the egg. Fold in the flour mixture. The filling will be
thick, similar to brownie dough. Pour the filling over the partially baked
base. Smooth over the top with a rubber spatula. Sprinkle the remaining oat
mixture on top.
Bake for 20-25 minutes or
until the oat crumble has turned a golden brown. Place the pan on a cooling
rack to cool completely (2 hours). Cut into 2-inch squares; makes 16.
Nutrition information per
square: 267 calories, 13 grams fat,
36 grams carbohydrate, 1 gram fiber, 3 grams protein, 33 milligrams cholesterol,
126 milligrams sodium.
Adapted from Becca’s Oatmeal Fudge Bars at Cookie Jar Treats
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