Lately I’ve been trying to use things from my pantry, trying to cut costs that have all too often been grossly inflated by my baking adventures. So when I reviewed the recipe for Chocolate Oatmeal Almost-Candy Bars in Dorie’s book, I had to make a few substitutions, no running to the store for me. They worked fine and the results were quite tasty. This isn’t your traditional bar cookie, and I’m not a huge fan of oatmeal and granola type treats, so while it wasn’t in my top ten, I definitely still enjoyed it.
This is a pretty easy recipe actually, and the visual results are quite grand. You start, like every other baking recipe, by whisking together your dry ingredients, beating your butter and sugars, adding your eggs and vanilla, then mixing in the dry goodies. Next you stir in some oats and nuts, reserve some for the topping, then press the rest into the pan for your crust.
Then you make the chocolate layer by melting together some condensed milk, chocolate and butter, then stirring in vanilla, raisins and nuts. The chocolate mixture goes on top of the crust, then you add the topping and bake. Simple!
I substituted dried cranberries for the raisins and pecans for the peanuts. I also had to chop up some semisweet chocolate as I didn’t have any chocolate chips handy.
Dorie thinks these are best served cold from the fridge, and I have to agree. They are still good at room temperature, but definitely better cold. :)
To get the recipe, turn to pages 114-115 in Baking From My Home to Yours, or print it below.
Oh hey. See that plate in the picture? I found that in a thrift store a month or so ago. Well this past weekend I was at another thrift store (cuz that’s how I roll), in a different town even, and found a coffee cup that matched the plate exactly.
What are the odds??
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 cups (packed) brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned (rolled) oats
- 1 cup salted peanuts, coarsely chopped
- 14-ounce can sweetened condensed milk
- 2 cups (12 ounces) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup moist, plump raisins (dark or golden)
- ¾ cup coarsely chopped peanuts, preferably salted
- Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and place the pan on a baking sheet.
- Whisk together the flour, baking soda, salt and cinnamon.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.
- Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.
- Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.
- Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even — this is fun, remember?
- Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.
- Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.
- Cut into 32 rectangles, each roughly 2¼ by 1½ inches. Makes 32 bars.
- I think these are best served cold from the fridge, although my husband likes them straight from the freezer, cut into slivers. Before you chill the bars, though, have one — you might find you like them best at room temperature, in which case you’re lucky: You can start enjoying them sooner.
- Wrapped well, these will keep for about four days at room temperature, 1 week in the refrigerator, or up to two months in the freezer.