We’re finally getting some much-needed rain here in Philadelphia. Our yellow grass is drinking it in, but I don’t think it will be enough to take the crunch out of the lawn. It sure has been a crispy, dry summer!
That said, with thunderstorms looming you can bet that I’ve been finding plenty of opportunities to cozy up in the kitchen. First up for review is a tasty recipe for a layered oatmeal fudge bar!
The nice thing about this bar is that the top and bottom layers are made from the same oatmeal crumble. The bottom layer is pressed firmly to create a crust and the topping is simply sprinkled on for a crumb cake-like effect.
The chocolate fudge center is a combination of melted chocolate chips and butter along with a few dry ingredients, including espresso powder. (If you’re not a fan of espresso powder leaving it out shouldn’t make a difference in the consistency of the fudge.)
The layering process is simple but does require some wait time as the bottom layer must cool completely until the fudge can be piled on top.
Don’t skip lining your 8×8 baking dish with foil – it makes it so much easier to lift out the bars prior to cutting them! No sticking, no mess!
Oatmeal fudge bars are a definite comfort food; recognizable and compatible flavors layered into a chewy bar and enjoyed best with a cold glass of milk or a cup of hot tea. Another keeper! I wonder what they’d be like with a little cinnamon mixed into the oatmeal crumble!
Before I sign off for the day I wanted to share this blog: The Underground New York Public Library. The author photographs people reading on New York City subways and then shares both the photo and the title of the book. Scrolling through her posts is surprisingly mesmerizing.
Ourit Ben-Haim‘s blog makes me appreciate just how many people I know nothing about and the similarities between us all. (I also love that so many are reading physical books!) Enjoy the weekend!
Oatmeal Fudge Bars
Source: Brown Eyed Baker
1 cup quick-cooking oats
1 and ¼ cups light brown sugar, divided
1 cup all-purpose flour, divided
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt plus ¼ teaspoon salt, divided
10 tablespoons unsalted butter, divided
1 and a ½ cups semisweet chocolate chips
2 teaspoons instant espresso powder (or instant coffee)
Preheat the oven to 325 degrees.
Line an 8×8-inch baking pan with aluminum foil – use more than needed so that the excess hangs over the edges of the pan.
Grease the foil and set the pan aside.
In a medium bowl, combine the oats, 1 cup of the brown sugar, 3/4 cup of the flour, baking powder, baking soda and the pinch of salt.
Melt 8 tablespoons of the butter and stir into the oat mixture.
Reserve 3/4 cup of this mixture in a separate bowl.
Using the mixture that’s left, press into the bottom of the prepared pan so that it creates an even crust.
Bake about 12 minutes or until golden brown.
Cool completely, about 1 hour.
In another small bowl, combine the remaining 1/4 cup of flour, the remaining 1/4 cup of brown sugar, the espresso powder and the 1/4 teaspoon of salt.
Melt the chocolate chips along with the remaining 2 tablespoons of butter in the microwave (50% power for 30 second intervals, stirring in between).
Let cool slightly before adding the egg and whisking until combined.
Using a spatula, gently fold the flour/espresso mixture into the chocolate.
Pour the fudge filling over the cooled crust.
Sprinkle the reserved 3/4 cup of oatmeal mixture over the top.
Bake 25-30 minutes or until a toothpick inserted into the center comes out with just a few crumbs attached.
Cool completely in the pan.
Using the foil overhang, lift the cooled bars from the pan and cut into squares.
Store in an airtight container.