I found this recipe in the Bake magazine and thought I'd try it. There were a couple of things as I got into the recipe that were a bit different. Firstly, finding bittersweet chocolate - you'll see in my note what I used but after making this I'm sure semi sweet would word as well - it will just have a sweeter taste. Secondly, they said to bake it on 1/2 a baking sheet. So, I did. I don't like to change a recipe until I've made it once. This was a really strange way to bake it - next time I'll use my 9x12 or whatever you have that's close. Now to the taste. This is a really nice, not too sweet square with great texture (a bit crumbly) and it quite easy to make. The recipe mentions this being a take on a steaming bowl of oatmeal turning it into a decadent dessert. The slight crunch of the oatmeal cookie base with the rich filling makes this a simple yet delicious square and I completely agree!
To the recipe . . .
Chocolate Oatmeal Squares
In the bowl of your stand mixer, add in and cream together
1 c. unsalted butter, room temp
1 1/2 c. b. sugar
Add in
2 1/2 c. flour
2 c. oats (not quick oats)
1 tsp. b. soda
1/2 tsp. fine sea salt
Mix until the mixture is a bit crumbly.
Take 4 cups of the oat mixture and press it into the bottom of a parchment
lined 9x12 baking dish or press it onto 1/2 half of a cookie sheet.
Filling
In a saucepan, add in a melt until smooth
2 c. bittersweet chocolate - I used Bakers 70 percent dark chocolate
1 can sweetened condensed milk
2 tbsp softened, unsalted butter
1/2 tsp. fine sea salt
Remove from heat and add in
2 tsp. vanilla
Spread over top of the oat base.
Sprinkle the remaining oat mixture over top, gently pressing down with your hands.
Bake at 350 for about 25 minutes or until golden brown.
Cool, cut into squares and . . .
Enjoy!
