Saturday, December 31, 2011

Oatmeal Fudge Bars

I christened my new Test Kitchen Cookbook (Thanks, big brother!) with this recipe for New Year's Eve. It was a good choice for sure!

1 1/2 c. quick cooking oats
1 c. all-purpose flour
1 1/2 c. light brown sugar, packed
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled

1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
4 tsp. instant coffee powder
1 tsp. vanilla extract
1/8 tsp. salt
18 oz. (3 c.) semi-sweet chocolate chips
4 Tbsp. (1/2 stick) unsalted butter
2 eggs

For the crust:
1. Preheat oven to 325 degrees.  Prep a 9x13 pan by creating a foil sling and greasing.  In a bowl, whisk together dry ingredients.  Stir in butter.  Measure out 1 1/4 cups of the mixture and set aside for the topping.  Sprinkle the remaining mixture in the prepared pan, and press firm with the bottom of a measuring cup.  Bake crust for 8 minutes, until light golden brown.  Let cool on wire rack for an hour.

For the filling:
Whisk together flour, sugar, coffee, salt, and vanilla.  In a separate bowl, melt the chocolate and butter in the microwave for 1-3 minutes, until smooth, stirring frequently.  Let cool slightly, then whisk in the eggs.  Stir with the flour mixture just until incorporated.  Spread evenly over the cooled crust.

Sprinkle the filling with reserved topping.  Bake at 325 degrees for 25-30 minutes, rotating pan halfway through, until a toothpick inserted in the middle comes out clean. Let cool for 2 hours before cutting.  Makes 24 squares.