Chewy Fudgey Oatmeal Bars

Wednesday, March 9, 2011

I recently started a new job at work. Still with the same company, just doing different work. It has been keeping me BUSY (some of you might notice that I haven’t been around as much recently). While I do miss my time chatting on the internet with lots of you, I’m loving my new job and learning a ton. The days are flying by, which is a nice change of pace for me. During one of my first days in the new group, I wanted to bring in some goodies.

I chose these bars because they are easy to transport and I’ve had them starred in my Google Reader forever. Wow! I wish I had made these sooner. The oatmeal layers are soft and chewy, but still sturdy enough to hold the amazing fudge layer in the middle.

One guy did say they were too sweet for him, but everyone else in my new group gobbled them right up. One of my coworkers commented she was so happy that I had joined the group. I hope it’s only partially because of my baking!

Yield: ~40

Ingredients:

1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oats
2 cups chocolate chips
1 can Sweetened Condensed Milk (15 oz.)
2 Tbsp butter
1 tsp salt
2 1/2 tsp vanilla

Directions:

Preheat oven to 325. Grease and flour a 9×13 pan

In a large bowl sift together flour, soda and salt. Set aside.

In large mixing bowl, beat together softened butter and brown sugar until light and fluffy.

Add eggs, one at a time and beat until combined. Add vanilla and mix well.

Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.

Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.

Make the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.

Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollup top of filling with remaining oat mixture. Bake for 30-35 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.

Cool in pay on rack until set before cutting. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.

Recipe from Baking Blonde

Bars and Brownies, Dessert

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17 Responses to “Fauxstess Cupcakes”

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1

Maryanna — April 9, 2009 at 3:16 pm

These are darling!
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2

Kerstin — April 9, 2009 at 4:04 pm

Adorable – I love the cupcake liners!
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3

Anali — April 9, 2009 at 5:57 pm

These look great! I’ve got to try them soon! ; )
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4

oneparticularkitchen — April 9, 2009 at 7:56 pm

How adorable! Oh The Yankee would just eat these up.
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5

Mermaid Sweets — April 9, 2009 at 8:20 pm

I have been wanting to try these too – nice post, I love the photos.
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6

Maria — April 9, 2009 at 8:52 pm

They look perfect! YUM!
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7

Jamie — April 10, 2009 at 1:12 am

Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
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8

rickdog — April 10, 2009 at 8:54 pm

Find more Fauxstess Cupcakes in my recipe blog search:
HERE
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9

Sarah — April 10, 2009 at 11:41 pm

So cute and yum!
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10

Stephanie Wagner — April 11, 2009 at 12:03 am

Could these be any cuter?? I love the idea of home baking classic favorites like this!
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11

oneordinaryday — April 11, 2009 at 1:58 pm

This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
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kitchenbelle — April 13, 2009 at 6:09 pm

Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
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Jigginjessica — April 16, 2009 at 3:07 pm

I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
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14

bcallegra — April 20, 2009 at 1:56 am

I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
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Simply Inviting Weddings — November 29, 2010 at 11:34 pm

I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
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Seantellc — April 1, 2011 at 4:18 pm

so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
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beantownbaker — April 1, 2011 at 6:33 pm

Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.