Chewy Chocolate-Oat Bars
- 1/2 cup semisweet chocolate chips
- 1/3 cup (from 14-oz can) fat-free sweetened condensed milk (not evaporated)
- 1 cup Gold Medal® whole wheat flour
- 1/2 cup old-fashioned or quick-cooking oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup canola or soybean oil
- 1 teaspoon vanilla
- 1/4 cup fat-free egg product
- 2 tablespoons old-fashioned or quick-cooking oats
- 2 teaspoons no-trans-fat stick margarine, softened (minimum 65% vegetable oil)
- In 1-quart heavy saucepan, heat chocolate chips and milk over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside.
- Heat oven to 350°F.
- Spray 8-inch or 9-inch square pan with cooking spray.
- In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside.
- In medium bowl, stir brown sugar, oil vanilla and egg product with fork until smooth; stir into flour mixture until blended.
- Reserve 1/2 cup dough in small bowl for topping.
- Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour fingers).
- Spread chocolate mixture over dough.
- Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly.
- Drop small spoonfuls of oat mixture evenly over chocolate mixture.
- Bake 20 to 25 minutes or until top is golden and firm.
- Cool completely, about 1 hour 30 minutes.
- For bars, cut into 4 rows by 4 rows (or just eat the whole damn thing with a fork).
From Eat Better America