Some of you know that I’ve been working very hard to change to a healthier lifestyle and lose weight, although the weight loss is secondary to getting healthy and fit. The problem is that I also love to cook and bake, and I don’t always want to choose the celery and peanut-butter rather than a rich dessert. Don’t get me wrong – I really like healthy foods, but I’m honest enough to admit to having moments of weakness. (Don’t we all?)
So when I saw this pin for Oatmeal Fudge Bars by Deborah from her blog Taste and Tell, my eyes lit on the “Oatmeal” and my brain tried to convince me that these were healthy. Well, oatmeal IS healthy… and chocolate has lots of antioxidants… and it would pair so nicely with coffee, which also has antioxidants.
Yes, I followed that logic right down the path to the kitchen. I mean, wouldn’t you? And since I had all of the ingredients, I thought it was a sign that this was the right thing to do. As you can see, the ingredients are pretty basic.
The first step is to prep the pan with non-stick spray, parchment paper, and more spray.
Cream the sugar and butter,
…until it’s light and fluffy.
Add in the eggs and vanilla.
Mix the dry ingredients
Then add them to the creamed mixture
and pat it into the pan, reserving 1/3 of the mixture.
Now for the fudge layer. Melt the milk, chocolate, and butter in a saucepan, stirring until smooth.
Stir in the vanilla and salt.
Spread the fudge mixture over the crust (after a quick taste test), then crumble the reserved crust mixture over the fudge layer.
Bake at 350 for 25 minutes.
Deborah says to let the bars cool before cutting, but she didn’t say for how long. I waited for 20-30 minutes because they smelled so good and I didn’t want my coffee to get cold. (Seems like a legit reason.) You can see that in the first picture that the fudge layer didn’t have long enough to get really set and solidified. The next day, however, these cut much better and the fudge layer seemed fudgier (2nd picture).
These bars were a huge hit. The HH loved them. They were delicious both warm-ish and completely cooled. Will I make these again? ABSOLUTELY!
Overall Results: 4.7 Pins
Accuracy: These bars turned out exactly like they were portrayed. The oat cookie crust and crumble were the perfect compliment to the rich fudgy filling. The recipe was detailed and straightforward with no issues or surprises. It would have been good to know that these are best served completely cooled for the filling, but they were delicious either way. 5 Pins
Difficulty: The bars were simple to make and the recipe was easy to follow. Because of the added cooking step rather than just mixing and baking, I’m giving this 4 Pins.
Time: The prep time took 20-25 minutes – longer than the 15 minutes in the recipe. However, I’m trying to take pictures while working a recipe for the 1st time. The total time, including cooling time which is necessary, came to almost 1 1/2 hours. This is a perfect recipe to make early in the day or even the night before. 4 Pins
Cost: I had every single ingredient in my cupboard for this recipe. Not running out to the store is a good thing. Even if you did have to make a grocery run, not any ingredient is more than a few dollars. 5 Pins
Practicality: We had these for dessert, in our lunches, and as snacks. They would be great for a cookie exchange, potluck, or… anything. The cookie on top and bottom makes it not as messy for eating with your hands rather than a fork – again, perfect for kids lunches. 5 Pins