1 c butter, — softened
2 c dark brown sugar — packed
2 eggs
2 ts vanilla extract
1 ts powdered instant coffee
3 c quick-cooking oats
2 1/2 c all-purpose flour
1 ts baking soda
1/2 ts salt
1 1/2 c toasted walnuts — chopped
: Chocolate filling:
1 TB butter
4 oz unsweetened baking chocolate
: broken into pieces
1/2 c sugar
1 14 ounce can sweetened
: condensed milk (Eagle Brand
: type)
2 ts vanilla extract
Preheat oven to 350 degrees. Beat together butter and brown sugar
until creamy. Add eggs, vanilla and instant coffee. Beat well. Stir
together oats, flour, baking soda, salt and 1 cup walnuts. Gradually
add oat mixture to butter mixture, beating well until blended (batter
will be stiff, stir by hand if necessary at this point). Remove 2
cups of the dough and set aside. Press remaining dough into bottom of
15 1/2 by 10 1/2 inch jelly roll pan.
For filling: In medium saucepan over low heat, melt butter. Add
chocolate. Cook, stirring, until smooth. Stir in sugar and sweetened
condensed milk. Cook, stirring constantly, until mixture thickens and
sugar is dissolved. Remove from heat. Stir in vanilla. Spread
chocolate filling over crust in jelly roll pan. Sprinkle reserved
dough over filling. Sprinkle remaining 1/2 cup walnuts over all. Bake
25 minutes or until top is golden brown. Cool completely in pan on
wire rack. Serve cut into bars
Yields
1 Servings