It’s no secret that I have a lot of recipes (anyone remember the New Recipe Challenge?) Well, this recipe for Oat and Chocolate Cream Bars is one I found in my recipe box and I’m not really sure of its origins. It’s handwritten (by me) and most likely one that I copied from my mom or grandmother or who knows where. It’s just old. Which is easy to tell given the amount of sugar in it. But since it makes a large bar pan’s worth and I cut it into small bars, I feel a little better about indulging in this sweet treat. That is if you can stop at just one (I couldn’t). This is one of those recipes you’ll want to make for a group or hide deep in your freezer because if you have them just sitting around, I promise, you won’t be able to stop. I made some for a teacher’s luncheon and to give to a friend who I was bringing dinner to and they all loved them.
Can you believe we’re already to the 10th week of our 12 Weeks of Christmas Treats Blog Hop? I hope you’ve been baking along with us, or at least collecting lots of recipes to try for your holiday baking this year! I love a good bar cookie. These are super easy to put together and what’s great about bar cookies is that you get all the great homemade goodness without the same effort as individual cookies when you’re short on time. I hope you’ll give them a try!
- 2 ½ C all-purpose flour
- 2 C rolled oats
- 1 ½ C firmly packed brown sugar
- 1 tsp. baking soda
- ½ tsp salt
- 1 C butter, softened
- 2 cups semi-sweet chocolate chips
- 14 oz. can sweetened condensed milk (not evaporated)
- 2 T butter
- ½ tsp salt
- 2 tsp. vanilla
- 1 cup chopped nuts (you can leave these out if you’re not a fan but I really liked them in there!)
- Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first six ingredients; mix at low speed of mixer until crumbly. Press 4 cups crumb mixture into ungreased 15 x 10 jelly roll pan.
- In medium sauce pan, combine first four filling ingredients. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in vanilla and nuts. Pour filling over crumb crust. (work quickly as when it cools it becomes more difficult to spread).
- Sprinkle remaining crumb mixture over filling.
- Bake 25-30 minutes until golden brown. Cool; cut into bars.
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