Ingredients: |
Ingredients: 1 cup (2 sticks) butter, softened
1 1/2 cups firmly packed light brown sugar
1 large egg
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cinnamon, divided
2 cups quick oats
1 package (12 ounces) semi-sweet chocolate
1 can (14 ounces) sweetened condensed milk
2-4 tablespoons instant coffee (adjust to level of flavor desired)
*Optional: 1 cup chopped nuts
|
Directions: |
Directions:Preheat oven to 350º. Line cookie sheet with foil (15"x10" for thicker bars or 17"x11" for thinner bars, as desired).
In a large bowl, using an electric mixer, beat butter until smooth. Add brown sugar and beat on high until light and creamy. On medium speed, beat in egg. In a separate bowl, mix together flour, baking soda, and 1/2 teaspoon cinnamon. Add flour mixture to butter mixture, a little at a time, and beat after each addition until well-blended. Add oats and, if desired, chopped nuts. Stir with spoon or use hands to fold into dough. Reserve one cup of dough mixture for topping. Press remaining dough into the bottom of prepared cookie sheet.
Heat 1 1/2 cups chocolate chips (reserve remainder for topping), condensed milk, instant coffee, and 1/4 teaspoon cinnamon on the stove on low heat. Stir constantly so the chocolate does not burn. Spread chocolate mixture over dough using a spatula. DO NOT allow to rest before spreading or the chocolate will set as it cools. Sprinkle with the saved dough, crumbling as you go, and add remaining chocolate chips.
Bake until lightly browned, about 20 minutes. Cool completely on wire rack. Lift foil to remove from pan and carefully peel away foil. Cut into squares or rectangles.
*Bars can be stored in a tightly sealed container, no refrigeration needed. Can also be frozen for later use.
|
This recipe for Mocha Crumble Bars is from