Fudgy Oatmeal Bars

By shirl1_

Ingredients

• .Crust:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup old-fashioned rolled oats
• 1/4 cup packed brown sugar
• 1/4 teaspoon baking soda
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, melted
• Baking spray with flour
• Filling:
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup evaporated fat-free milk
• 1 tablespoon instant espresso granules
• 3 tablespoons canola oil
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup bittersweet chocolate chips

Details

Preparation time 15mins
Cooking time 90mins
Adapted from www,cookinglight.com

Preparation

Step 1

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.

3. To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

4. Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut rs.