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“These are from BH&G's Chocolate Cookbook. A fantastic bar cookie. Soft, moist and creamy. A big hit with family and friends”
READY IN:
55mins
SERVES:
36
YIELD:
36 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350°.
  2. Pan required is ungreased 15x10-inch jelly- roll pan.
  3. Stir together flour, oats, baking soda and salt; set aside.
  4. In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
  5. Stir in dry ingredients, mixing till completely combined.
  6. In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
  7. Cook and stir over medium-low heat till chocolate and butter have melted.
  8. Remove from heat; stir in nuts and vanilla.
  9. To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.
  10. Take remaining dough and "dot" chocolate with small bits till it's all used up.
  11. Bake at 350° for 25-30 minutes. DO NOT over bake.
  12. Chocolate will still look moist.
  13. Cool on wire rack.
  14. Cut into squares.
  15. Store in an AIRTIGHT container!

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