Directions

• 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.