I have a 528 page cookbook devoted solely to cookies (and their derivatives). So, when it comes to choosing one recipe to make on busy a weeknight, the recipe has to meet a few strict criteria including having high impact (i.e., being extremely tasty and looking especially fetching) and being easy to make (no fancy equipment or ingredients needed). These Chocolate Oatmeal Crunch Bars fit the bill perfectly with their chewy, brown sugary oatmeal bottom topped with semi-sweet chocolate and a sprinkle of pecans. They taste a little like a candy bar version of a granola bar.
Chocolate Oatmeal Crunch Bars
Makes about 48 one-and-a-half-inch squares
(from The King Arthur Flour Cookie Companion- The Essential Cookie Cookbook)
My notes are in [ ] below.
4 1/2 cups (15 3/4 ounces) rolled oats
1 cup (8 ounces) brown sugar
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, melted
3/4 cup (8 1/4 ounces) light corn syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
2 tablespoons (3/4 ounces) vegetable shortening
2/3 cup (about 3 ounces) chopped nuts [I like pecans]
- Preheat the oven to 425°F.
- Lightly grease or line with parchment paper a 10×15 inch jelly roll pan or a 14-inch round deep-dish pizza pan. [I didn’t have a pan this size, so I used an 11×17 inch pan, BUT I didn’t spread the crust all the way to the edges of the pan because it would have been too thin. Instead, I lined the pan with parchment paper (making sure the parchment went up the sides of the pan), spread the crust to approximately 10×15 inches, and used dried beans (that I usually use for pie weights) to fill in the empty space in the pan so that the crust would not spread too much.]
- In a medium-sized mixing bowl, stir together the oats, sugar, butter, corn syrup, vanilla, and salt.
- Press the mixture into the prepared pan, using lightly greased hands (or the greased bottom of a loaf pan).
- Bake the crust for 10 to 14 minutes, or until it’s a light golden brown. The crust will bubble up as it bakes.
- Remove from the oven, and cool completely on a rack.
- In a medium-sized saucepan set over low heat, or in a microwave, melt the chocolate chips and shortening together, stirring until smooth.
- Spread the chocolate mixture evenly over the cooled crust, and sprinkle on the nuts.
- Cover and loosely chill the bars in the refrigerator, and cut into squares.