Americas Test Kitchen Oatmeal Fudge Bars Recipes

AMERICA'S TEST KITCHEN OATMEAL FUDGE BARS

Steps:

• For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.
• Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
• Stir in the melted butter until combined.
• Reserve 3/4 cup of the oat mixture for the topping.
• Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
• Bake the crust until light golden brown, about 8 minutes.
• Let the crust cool completely on a wire rack, about 1 hour.
• For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl.
• Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes.
• Transfer the chocolate mixture to a large bowl and let cool slightly.
• Whisk in the egg until combined.
• Stir in the flour mixture until just incorporated.
• Adjust an oven rack to the middle position and heat the oven to 325 degrees.
• Spread the filling evenly over the cooled crust and smooth the top.
• Sprinkle with the reserved oat topping.
• Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking.
• Let the bars cool completely in the pan, set on a wire rack, about 2 hours.
• Remove the bars from the pan using the foil, cut into squares, and serve.

OATMEAL FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
• Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
• Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
• Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
• Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
• Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.