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.
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
1 egg, room temperature
½ teaspoon vanilla
¼ teaspoon instant coffee/espresso powder (optional)
1½ cups quick-cooking oats
¾ cup chopped walnuts or pecans,divided
1 (9.2-ounce) jar Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce*
Preheat oven to 350°F. Coat the bottom and sides of a 13x9x2-inch baking pan with nonstick spray. Line the bottom 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 aside1 cup of the dough. Press remaining dough evenly into the bottom of the prepared pan. Heat Sunday Night Chocolate Premium Dessert 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. 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 3 months.
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