Oatmeal Fudge Bars :Yield: 16 bars; Prep Time: 1 hour 15 minutes | Bake
Time: 45 minutes
1 cup quick-cooking oats
1¼ cups light brown sugar, divided
1 cup
all-purpose flour, divided
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt + ¼ teaspoon salt, divided
10 tablespoons
unsalted butter, divided
2 teaspoons instant espresso powder or instant coffee
1½ cups semisweet chocolate chips
1 egg
1. Preheat oven to 325 degrees F. Line an 8-inch square baking
pan with aluminum foil, allowing excess to hang over pan edges. Grease foil;
set pan aside.
2. Combine the oats, 1 cup of the brown sugar, ¾ cup of the flour, baking powder, baking
soda, and the pinch of salt. Stir together in a bowl to combine. Melt 8
tablespoons of the butter and stir into the oat mixture until combined. Reserve
¾ cup of
the mixture for the topping.
3. Sprinkle the remaining oat mixture over the bottom of the
prepared pan and press into an even layer. Bake until light golden brown, about
12 minutes. Cool completely, about 1 hour.
4. Combine the remaining ¼ cup of flour, the remaining ¼ cup brown sugar, the instant espresso
powder, and remaining ¼ teaspoon salt in a small bowl; set aside.
5. Melt the chocolate chips and the remaining 2 tablespoons
butter in a large bowl, microwaving at 50% power in 30-second intervals,
stirring after each. Let cool slightly. Add the egg and whisk until combined.
Use a rubber spatula to fold in the flour mixture, stirring until just
combined.
6. Pour the chocolate filling over the cooled crust and
sprinkle with the remaining oatmeal mixture. Bake until a toothpick inserted in
to the center comes out with a few moist crumbs attached, 25 to 30 minutes.
Cool completely on a wire rack. Using the foil overhang, lift the bars from the
pan and cut into squares. Store leftovers in an airtight container at room
temperature.
