Sunday Night® Chocolate-Filled Oatmeal Bars
Our Sunday Night® signature bar cookie. Once you taste the fudgy chocolate center – encased with brown sugar, oatmeal, and walnuts – you’ll see why these are our favorite. Keep them in the freezer. Pull them out for snack time, breakfast on the run, or when it’s your turn to bring treats. Or just sit on the couch and eat them by yourself. It’s all good.
Category
Dessert
Servings
16 bars
Prep Time
15 minutes
Cook Time
25 minutes
Author:
Eileen Gannon
Ingredients
1¼ cups (156 grams) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick/113 grams) unsalted butter, softened
1 cup packed (213 grams) light brown sugar
1 large egg, room temperature
½ teaspoon pure vanilla extract
¼ teaspoon instant coffee/espresso powder (optional)
1½ cups (128 grams) quick-cooking oats
¾ cup (94 grams) chopped walnuts or pecans, divided
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
Made with
Directions
Preheat oven to 350°F. Coat the bottom and sides of a 13x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper. In a small bowl sift together flour, baking soda, and salt; set aside.
In a large mixer bowl, beat butter and brown sugar with an electric mixer on medium-high about 30 seconds or until light and fluffy. Add egg, vanilla, and instant coffee (if using). Beat 30 seconds more, scraping down the sides of the bowl with a rubber spatula. Add sifted dry ingredients; beat on low speed just until combined. With a large spoon or rubber spatula, stir in the oats and ½ cup of the nuts until thoroughly combined.
Set aside 1 cup of the dough. Press remaining dough evenly into the bottom of the prepared pan. Heat Sunday Night Chocolate Sauce in the microwave oven on high for 10 seconds or until just pourable. Pour sauce evenly over the dough. Crumble reserved dough over the chocolate layer. Top with remaining ¼ cup nuts.
Bake for 25 to 27 minutes or until the top is golden brown. The chocolate will still be soft. Cool completely on a wire rack. Cut into 16 bars.
Tips From Eileen
Chopped pecans may be substituted for the chopped walnuts.
Store in a covered container for up to 5 days at room temperature or wrap tightly and transfer to a freezer container and freeze for up to 2 months.
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