"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate In-Between Bars Recipe

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This recipe for Chocolate In-Between Bars, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
COOKIE INGREDIENTS:
1 c butter, softened
2 c brown sugar, packed
2 eggs
2 tsp vanilla extract
3 c quick-cooking oats
2 1/2 c cups all-purpose flour
1 tsp baking soda
1 tsp salt

FILLING:
1 can(s) sweetened condensed milk, 14.5 oz.
2 c semi-sweet chocolate morsels
2 Tbsp butter
1/2 tsp salt
2 tsp vanilla extract
1 c chopped walnuts (if desired)

Directions:
Directions:
1. Preheat oven to 350'F.
2. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well.
3. In a separate bowl, combine oats, flour, baking soda and salt; add to the creamed mixture.
4. Press about 3/4 of the mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
5. For filling, heat the sweetened condensed milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. (You can also do this in a double boiler.)
6. Remove from the heat; stir in vanilla, (and chopped walnuts, if desired). Spread over top. Drop remaining oat mixture by tablespoonful over chocolate.
7. Bake at 350 for 20 to 25 minutes. Cool on a wire rack.

 

 

 

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