Christmas for me means one thing. COOKIES.
Dorie Greenspan is the Queen of Cookies, and she did not disappoint this Christmas when I was deciding on what cookies to make. Her Oatmeal Chocolate Candy Bar Cookie recipe caught my eye a while ago, and has been on my mind ever since. It was AMAZING. Oatmeal. Chocolate. Fudge-like texture. Oat Crust. Oat Crumble. Peanuts for a crunch….the perfect storm!
I made them to share with friends and family over the Christmas break. Thank you Dorie for your recipe that keeps giving!
Oatmeal Cookie Fudge Bars
*Recipe is from Dorie Greenspan: Baking From My Home to Yours
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup (2 sticks) unsalted butter
- 2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups old fashioned oats
- 1 cup walnuts, chopped
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 Tbs unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 cup raisins
- 3/4 cup walnuts, chopped
- Pre-heat the oven to 350 degrees F. Butter a 9×13 inch pan.
- Whisk the flour, baking soda, salt, and cinnamon together.
- In an electric mixer, beat the butter on medium power until soft and creamy.
- Add the brown sugar and beat for two more minutes.
- Add the eggs one at a time, beating the batter for one minute after each addition.
- Reduce the mixer to low and gradually add the flour mixture. Once the flour has been just mixed in, add oats and chopped walnuts, mixing in with a spatula.
- Set aside about 2 cups of the dough for the topping of the bar. Using the remaining dough, press it evenly into the bottom of the prepared 9×13 pan.
- For the fudge filling: Set a heatproof bowl over a saucepan of simmering water. Put the sweetened condensed milk, chocolate chips, butter, and salt in the boat and stir until it has all melted together. Stir in the vanilla, raisins, and the 3/4 cup chopped walnuts.
- Pour the chocolate mixture over the crust in the pan. Scatter the reserved 2 cups of the dough over the chocolate mixture.
- Bake for 25 to 30 minutes until the topping is a golden brown. Let cool for at least 2 hours, then refrigerate before cutting (for easiest cutting) or cut and serve!