Fudgy Oatmeal Bars

Fudgy Oatmeal Bars Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Fudgy Oatmeal Bars are incredibly rich tasting. The oatmeal crust and topping of the bar cookies are a perfect complement to the gooey chocolately goodness

Yield:

Serves 28 (serving size: 1 bar)
Total time: 1 Hour, 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 27 Minutes

Nutritional Information

Calories 172
Fat 7.8 g
Satfat 2.8 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 2.5 g
Carbohydrate 25.3 g
Fiber 1.6 g
Cholesterol 19 mg
Iron 1.7 mg
Sodium 70 mg
Calcium 25 mg

Ingredients

Crust:
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 cup canola oil
2 tablespoons unsalted butter, melted
Baking spray with flour
Filling:
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup evaporated fat-free milk
1 tablespoon instant espresso granules
3 tablespoons canola oil
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup bittersweet chocolate chips

Preparation

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.

3. To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

4. Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut into 28 bars.

Laura Zapalowski,

Cooking Light

September 2013
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