This fudge bar is rich, decadent and filling. The gooey chocolate in between and the bites of rolled oats is a wonderful combination; making each bite pleasurable. Guilty pleasure I would say. Great for an afternoon snack or as dessert. I have been making this bar for many years, and it is one of my son’s favourite, and mine too. =)
Ingredients (oatmeal dough)
- 250g salted butter (room temp)
- 110g eggs (room temp)
- 200g brown sugar
- 2 tsp vanilla
- 310g all purpose flour
- 1 tsp baking soda
- 300g rolled oats
Ingredients (Chocolate filling)
- 200ml condensed milk
- 200g Belgian dark chocolate chips
- 15g salted butter
- 1.5 tsp vanilla
- 60g chopped pistachio
Others
7x 11 non stick removable base pan
Note: you can use regular pan, but be sure to line it with non stick baking paper
Method
- Preheat the oven at 180 degree celsius, prepare your pan and set aside.
- Sift the all purpose flour and baking soda together, then set aside.
- Prepare the filling.
- Pour the condense milk in a saucepan, warm it up over medium heat.
- Add in the chocolate and butter.
- Stir until all melted and well blended. Make sure not to burn your mixture, you can remove the pan from heat every now and then and continue to stir.
- Set aside to cool down. The mixture will thicken as it cools down.
- Prepare the oatmeal dough.
- Using an electric mixer, cream butter and sugar until blended.
- Add in the egg in two batches. Make sure each egg is well blended before adding in the next egg.
- Add in the vanilla and beat until well incorporated.
- Add and stir in all the dry ingredients(flour, baking soda and oatmeal). You can use your mixer to do it, but do it at the lowest speed.
- Pat 1/4 of the oatmeal dough in to the prepared pan, you can use your hand or spatula to flatten it.
- Pour 1/3 of the chocolate filling over the oatmeal mixture. Use the spatula to spread the filling.
- Sprinkle 1/3 of the pistachio on top.
- Get another 1/4 of the oatmeal dough and place it on top of the filling.
- Do this using your hand to flatten the dough and place it on top of the filling. Leaving some cracks in between is fine. The important thing is not to leave crack on the first layer (bottom layer of the stack). Repeat the procedure with the remaining chocolate filling and oatmeal dough by layering it alternately.
- Bake for 25 minutes.
- For best result chill for a few hours before cutting it into bars.
Note: I use salted butter and dark chocolate to lessen the sweetness of the condense milk. Thus do not substitute it with milk chocolate or unsalted butter.
Geraldine's decadent and savoury adventure 