Yummy oatmeal cookie base with a rich, fudgy filling that is perfect for school lunches. Try my easy recipe.
Ingredients
For the Crust and topping
- 1 cup Quick Oats
- 1 cup Light Brown Sugar
- ¾ cup Flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 8 Tbls butter melted and cooled
For the Fudgy Layer
- ¼ cup Flour
- ¼ cup Light Brown Sugar
- 2 tsp Instant Coffee Granulars
- ¼ tsp Salt
- 1 ½ cups Chocolate Chips
- 2 tsp Butter
- 1 Egg
Instructions
- Preheat oven to 325° F (160° C) and line an 8x8 baking dish with 2 pieces of foil to form a sling in the pan.
- With a fork, mix the dry ingredients and add in the melted butter. Reserve a loose cup for the topping.
- Press the remaining mixture into the pan and bake for 8 minutes.
- Let cool for at least 1 hour.
For the Fudgy Layer
- Combine dry ingredients in a bowl. Melt butter and chocolate chips in the microwave for 45 seconds. Let the chocolate cool and whisk in the egg. Stir chocolate mixture into the dry ingredients.
- Spread filling over the cooled crust and smooth. Sprinkle with the reserved oats and press into the chocolate. Bake at 325F for 25 - 30 minutes.
- Let cool for two hours. Remove from the pan lifting on the foil, cut into squares and ENJOY!!
Nutrition
Serving: 1Bar | Calories: 450kcal | Carbohydrates: 63g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 245mg | Potassium: 268mg | Fiber: 4g | Sugar: 41g | Vitamin A: 380IU | Calcium: 63mg | Iron: 3mg
Nutrition information isn’t always accurate.
Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
Share
Pin
Tweet (X)
Email