If you only bake one thing this holiday season: Grandma’s Fudgy Oat Bars


On this week’s episode of The Manqué, I talk at length about what might be my most prized recipe: my grandmother’s fudgy oat bars. As promised, I’m sharing the recipe here.

These are crunchy, gooey, and sweet-but-not-too-sweet. I can assure you: these really are that good — and they’re not overly complicated, either!

The recipe and photos are below. Stream this week’s episode wherever you listen to podcasts.

Grandma’s Fudgy Oat Bars

INGREDIENTS:

2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla (or 2)
2.5 cups flour (unbleached)
1 tsp baking soda
1/2 tsp salt
3 cups of oats
12 oz semi-sweet or dark chocolate chips
1 can 14 oz. sweetened condensed milk
2 tbsp butter
1 cup chopped nuts (walnuts are recommended)
1 tsp vanilla (or 2)
1/2 tsp salt

DIRECTIONS:

Heat oven to 350 degrees and grease a jelly roll pan. 

Mix brown sugar, 1 cup of butter, eggs, and vanilla in a large bowl. Stir in flower, baking soda and 1/2 tsp salt. Stir in oats. Reserve 1/3 of the mixture. Press remaining 2/3 into a jelly roll or other similar baking pan.

Heat chocolate chips, milk, and 2 tablespoons of butter in a saucepan on low heat, stirring constantly until chocolate is melted. Remove from heat and stir in nuts, vanilla, and 1/2 tsp salt. Spread over oatmeal mixture in pan.

Drop reserved oatmeal mixture by rounded teaspoonful onto chocolate mixture. Spread out with a fork. Bake until golden brown, about 24-30 minutes.

While warm, cut into bars, about 2×1 inch. 70 cookies.


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