*  Exported from  MasterCook  *
 
                      Fudge Filled Nutty Oatmeal Bars
 
 Recipe By     : THE DESSERT SHOW
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter, -- softened
    2      cups          dark brown sugar -- packed
    2                    eggs
    2      teaspoons     vanilla extract
    1      teaspoon      powdered instant coffee
    3      cups          quick-cooking oats
    2 1/2  cups          all-purpose flour
    1      teaspoon      baking soda
      1/2  teaspoon      salt
    1 1/2  cups          toasted walnuts -- chopped
                         Chocolate filling:
    1      tablespoon    butter
    4      ounces        unsweetened baking chocolate, -- broken into pieces
      1/2  cup           sugar
    1      14 ounce can  sweetened condensed milk (Eagle Brand
                         type)
    2      teaspoons     vanilla extract
 
 Preheat oven to 350 degrees. Beat together butter and brown sugar until
 creamy. Add eggs, vanilla and instant coffee. Beat well. Stir together oats,
 flour, baking soda, salt and 1 cup walnuts. Gradually add oat mixture to
 butter mixture, beating well until blended (batter will be stiff, stir by
 hand if necessary at this point). Remove 2 cups of the dough and set
 aside. Press remaining dough into bottom of 15 1/2 by 10 1/2 inch jelly roll
 pan.
 
 For filling: In medium saucepan over low heat, melt butter. Add chocolate.
 Cook, stirring, until smooth. Stir in sugar and sweetened condensed milk.
 Cook, stirring constantly, until mixture thickens and sugar is dissolved.
 Remove from heat. Stir in vanilla. Spread chocolate filling over crust in
 jelly roll pan. Sprinkle reserved dough over filling. Sprinkle remaining 1/2
 cup walnuts over all. Bake 25 minutes or until top is golden brown.
 Cool completely in pan on wire rack. Serve cut into bars
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving