1 c Butter; softened
2 c Packed dark brown sugar
2 Eggs
2 ts Vanilla extract
1 ts Powdered instant coffee
3 c Quick-cooking oats
2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 1/2 c Chopped toasted walnuts
Chocolate filling:
1 tb Butter
4 oz Unsweetened baking chocolate
- broken into pieces
1/2 c Sugar
1 cn Sweetened condensed milk
- eagle brand type, 14 oz
2 ts Vanilla extract
Preheat oven to 350 degrees. Beat together butter and brown sugar
until creamy. Add eggs, vanilla and instant coffee. Beat well. Stir
together oats, flour, baking soda, salt and 1 cup walnuts. Gradually add
oat mixture to butter mixture, beating well until blended (batter will be
stiff, stir by hand if necessary at this point). Remove 2 cups of the dough
and set aside. Press remaining dough into bottom of 15 1/2 by 10 1/2 inch
jelly roll pan.
For filling: In medium saucepan over low heat, melt butter. Add
chocolate. Cook, stirring, until smooth. Stir in sugar and sweetened
condensed milk. Cook, stirring constantly, until mixture thickens and sugar
is dissolved. Remove from heat. Stir in vanilla. Spread chocolate filling
over crust in jelly roll pan. Sprinkle reserved dough over filling.
Sprinkle remaining 1/2 cup walnuts over all. Bake 25 minutes or until top
is golden brown. Cool completely in pan on wire rack. Serve cut into bars.
THE DESSERT SHOW SHOW# DS3251
