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Bar- Supremes

Fudgy chocolate filling with oatmeal crust





List of Ingredients



• 2 1/2 cup all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 pound (2 sticks) butter
  
• 1 teaspoon instant coffee
  
• 1 teaspoon vanilla extract
  
• 2 cups light brown sugar, firmly packed
  
• 2 eggs
  
• 3 cup old-fashioned or quick-cook oatmeal (not instant)
  
• 2 cups walnuts, coarsely chopped (7 ounces), divided use
  
• Filling
  
• 1 can (14 to 15 oz) sweetened condensed milk
  
• 12 ounces (2 cups) semisweet chocolate chips (1 standard bag)
  
• 2 tablespoons butter
  
• pinch of salt
  
• 1 teaspoon vanilla extract
  






Instructions



1. Preheat oven to 350 degrees F. Grease a jelly roll pan (15 1/2 X 10 1/2 X 1-inch).
   
2. Sift together the flour, baking soda, and salt and set aside.
   
3. In large mixing bowl: cream butter, add the coffee, vanilla and sugar; mix well. Add eggs mixing well.
   
4. On low speed gradually add the flour mixture, once mixed add the oatmeal, scrape bowl down as needed.
   
5. Mix in 1 cup of the chopped walnuts.
   
6. Remove 2 cups of crust and set aside. Distribute the rest, in spoonfuls around the greased pan. Press to make even, smooth layer. (Floured fingers or laying down a piece of waxed paper helps). Set crust aside.
   
7. Prepare filling: In top of a large double boiler over hot water (over moderate heat), place chocolate, butter, condensed milk and salt. Let chocolate melt, stirring occasionally until smooth.
   
8. Remove top of double boiler from heat; add vanilla and blend in.
   
9. Pour the chocolate mixture while still warm over the crust.
   
10. Distribute the remaining crust over the chocolate layer by very small spoonfuls (or using fingers make small crumbles). Do not spread top crust. It is okay for small amounts of chocolate to peek through. (The top dough does not spread so the chocolate will be peeking through even once baked).
    
11. Sprinkle remaining 1 cup of walnuts over top.
    
12. Bake for 25 minutes or until the top is golden brown. Cool cookies in pan, at room temperature for several hours, or overnight (do not cool in refrigerator).
    
13. Cut into bars. Yield will depend upon size you cut the bars (I first cut pan into fourths, then each fourth into 12 but they can be cut even smaller). Once the cookies have been cooled, it is usually best to store them in the fridge.