Time 45m Yield about 6 dozen. Number Of Ingredients 15 Steps:
In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.
Time 1h37m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth. Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined. Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even. Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly. Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge. Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.
Time 40m Yield 2-1/2 dozen. Number Of Ingredients 15 Steps:
In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.
Time 45m Yield 30 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet. Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Time 45m Yield 36 serving(s) Number Of Ingredients 13 Steps:
Grease a 9x13 baking pan; set aside. In a large bowl cream butter and sugar; add eggs and vanilla. In a small bowl, sift flour, baking soda, and salt; add to creamed mixture. Mix in oats. In a heavy saucepan, mix sweetened condensed milk, chocolate chips, and butter; heat just until melted. Stir in vanilla and nuts if using. Spread 2/3 of the oatmeal dough (will be stiff) into prepared baking pan. Spread with chocolate mixture. Drop remaining 1/3 of dough on top by spoonfuls. Bake at 350°F for 25 minutes. Allow to cool completely (if you cut them while they are still warm at all they will be gooey and fall apart), then cut into bars.
Time 40m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°. Cream butter, sugar and salt in a mixer. Add flour and oatmeal, blend until it holds together. Heat milk in a pan and add chocolate chips. Use low heat and stir until the chips are melted and you have a smooth chocolate cream. Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface. Pour chocolate cream over crust. Crumble last bit of dough over the chocolate, creating a third spotty layer. Bake for 30 minutes, until lightly browned. Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that. You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well. Note: removing to the wax paper is necessary– if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.
