Next time I'll double the recipe and bake in a 9 X 13 pan.
Oatmeal Fudge Bars
Crust and Topping
3/4 cup flour
1 cup quick cooking oats
1 cup packed light brown sugar
1/4 tsp. baking powder
1.4 tsp. baking soda
1/8 tsp. salt
8 T. unsalted butter (1 stick), melted
Filling
1/2 cup flour
1/2 cup packed light brown sugar
1/4 tsp. salt
1 T. instant coffee granules or espresso powder (I omitted)
2 cups semisweet chocolate chips
4 T. unsalted butter, chopped
3 large eggs
1. For the crust: Adjust oven rack to middle position and heat oven to 325F. Prepare 9x9 inch square pan (butter or spray). Whisk flour, oats, sugar, baking powder, baking soda, and salt in bowl. Stir in butter until combined. Set 1.25 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.
2. For the filling: Whisk flour, sugar, instant coffee, and salt in bowl. Melt chocolate chips and butter in large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixtures.
3. Bake until toothpick inserted into center comes out w/ few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least one hour.
Source: Cooks Country, June/July 2007
Oatmeal Fudge Bars
Crust and Topping
3/4 cup flour
1 cup quick cooking oats
1 cup packed light brown sugar
1/4 tsp. baking powder
1.4 tsp. baking soda
1/8 tsp. salt
8 T. unsalted butter (1 stick), melted
Filling
1/2 cup flour
1/2 cup packed light brown sugar
1/4 tsp. salt
1 T. instant coffee granules or espresso powder (I omitted)
2 cups semisweet chocolate chips
4 T. unsalted butter, chopped
3 large eggs
1. For the crust: Adjust oven rack to middle position and heat oven to 325F. Prepare 9x9 inch square pan (butter or spray). Whisk flour, oats, sugar, baking powder, baking soda, and salt in bowl. Stir in butter until combined. Set 1.25 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.
2. For the filling: Whisk flour, sugar, instant coffee, and salt in bowl. Melt chocolate chips and butter in large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixtures.
3. Bake until toothpick inserted into center comes out w/ few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least one hour.
Source: Cooks Country, June/July 2007