Chocolate Oat Bars

The Beats!
I'm still on a bit of a Sasquatch kick from a few weeks ago.  So today's a mix of finds from this year's festival, as well as a few favorites from last year.  There's bound to be something everybody hates ... (hopefully you'll enjoy at least one?).  The important part is to get the trance dance down at the right moment, and no, you don't need to be saturated with drugs to master it.  Just put your head down and move your hands in front of you, almost like a DJ spinning tracks in slo mo.  Make sure not to smile, apparently that takes away all your street cred.  Ok, there, you got it, nice.  On with the beats.



The Treats!  
Last weekend I climbed El Dorado Peak in the North Cascades with a couple of friends and I wish I'd had these along.  They're great for backpacking, camping, climbing ... or sitting at your kitchen table.  I'm tucking a few of these in my bag for Baker this weekend, a few more in my pals bag before she heads off to Nepal for the summer, and the rest will go in the freezer until I decide to start sneaking them out (probably before they're frozen through).

Chocolate Oat Bars
From the Joy of Cooking: 75th Anniversary Edition


What you'll need ...
1 c + 2 Tbsp butter 
2 cups packed brown sugar
2 eggs
2 tsp + 1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups rolled oats
2 cups (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 tsp salt
1 cup chopped walnuts or pecans (optional)
A baking pan close to 10" x 15"


Heat the oven to 350 degrees. Cream 1 cup butter (at room temp, pop it in the microwave 10 seconds if not) with the brown sugar. Beat in eggs and 2 teaspoons of vanilla. In another bowl, mix flour, baking soda, and salt and stir in oats.  Pick a fair sized bowl so you don't create a big mess like I did.

Over low heat, combine chocolate chips, condensed milk, 2 tablespoons butter, and salt. Stir chocolate mixture until smooth, then add nuts (if you choose) and 1 teaspoon of vanilla.

Combine egg and flour mixtures and press about two-thirds of it into a 10" x 15" pan. It's easiest if you grease a spatula to spread the mixture ... or just use your hands. Spread chocolate mixture over the batter, then dot the top with the remaining batter. 





                





Bake for about 25 minutes. When cool, cut into 1" x 2" bars.  Stick them in the refrigerator or freezer to solidify, if needed.