Fudge Filled Walnut Oatmeal Bars
This easy bar recipe for fudge filled walnut oatmeal bars makes a great after-school or lunchbox treat.
It calls for Herhsey's unsweetened baking chocolate, walnuts and quick-cooking oats.
The original Hershey chocolate factory was completed in 1905 by Milton Hershey in the dairy farms of central Pennsylvania.
And he (or his name) has been synonymous with chocolate ever since!
It seems that he believed this geographical location would always provide his recipe for chocolate with ample supplies of fresh milk that he believed was the secret ingredient to making high quality milk chocolate.
He obsviously knew what he was talking about since Hershey has been in continous operation for well-over 100 years.
Having grown up in Connecticut (and being true chocolate-lover), I specifically remember one summer family vacation where we all drove town to Hershey, PA.
Hersehy Park is a great amusement park and I remember the downtown area with it's Hershey's Kiss shaped street lamps.
And of course the whole town smelled of chocolate - a true chocoholics paradise!
It was as though I had actually fallen asleep and woke up as a character in Willy Wonka and the Chocolate Factory.
It was a great experience to have as a kid and I'd love to go back some day as an adult.
Enough reminscing, let's get on to this fabulous cookie bar recipe.
Fudge Filled Walnut Oatmeal Bars Recipe
- 1 cup (2 sticks) butter, softened
- 2 cups packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon powdered instant coffee (optional)
- 3 cups quick-cooking oats
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped walnuts, divided
- Chocolate Fudge Filling recipe
Making the Cookie Bars
- Preheat oven to 350F degrees.
- In a large mixing bowl, beat butter and brown sugar until creamy.
- Add eggs, vanilla and instant coffee (if desired) and beat well.
- In a medium bowl, stir together oats, flour, baking soda, salt and 1 cup walnuts.
- Gradually add oat mixture to butter mixture, beating until well blended.
- Batter will be stiff; stir in last part by hand.
- Remove 2 cups of cookie dough and set aside.
- Press remaining dough into bottom of 15 1/2X10 1/2X1-inch jellyroll pan.
- Prepare Chocolate Fudge Filling.
- Spread fudge filling over mixture in pan.
- Sprinkle reserved dough over filling.
- Sprinkle with remaining 1/2 cup walnuts.
- Bake for 25 minutes or until top is golden. Chocolate will be soft.
- Remove pan from oven and cool pan on wire rack.
- Cut bars into desired size and shape.
Chocolate Fudge Filling
- 1 tablespoon butter
- 3 1/2 bars (1 ounce each) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/2 cup sugar
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
- 1 1/2 teaspoons vanilla extract
Making the Fudge Filling
- In a medium saucepan over low heat, melt butter.
- Add chocolate and cook until smooth and completely melted, stirring occasionally.
- Stir in sugar and sweetened condensed milk.
- Cook, stirring constantly, until mixture thickens and sugar is dissolved.
- Remove from heat.
- Stir in vanilla.
Nutrition information based on 2x1-inch size bars (per 1 bar):
Calories 125 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 0mg; Sodium 140mg; Carbohydrate 15g; Dietary Fiber 0g; Protein 1g
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