By Tracey
Oatmeal Fudge Bars
from America’s Test Kitchen Family Baking Book
Ingredients:
Crust/Topping
- 1 cup (3 oz) quick-cooking oats
- 1 cup packed (7 oz) light brown sugar
- 3/4 cup (3 3/4 oz) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
Filling
- 1/4 cup (1 1/4 oz) all-purpose flour
- 1/4 cup packed (1 3/4 oz) light brown sugar
- 2 teaspoons instant espresso
- 1/4 teaspoon salt
- 9 oz semisweet chocolate, finely chopped (chocolate chips work too)
- 2 tablespoons unsalted butter
- 1 large egg
Directions:
To make the crust: Preheat oven to 325 F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they’re baked. Spray the pan/foil with nonstick cooking spray.
In a large bowl whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together. Add the melted butter and use a rubber spatula to stir until all of the dry ingredients are moistened. Set aside about 3/4 cup of the crust mixture for the topping. Dump the remaining crust mixture into the prepared baking pan and press it into an even layer.
Bake for 8 minutes, or until light golden brown. Transfer the pan to a wire rack and cool the crust completely, about 1 hour. Maintain oven temperature.
To make the filling: In a medium bowl, whisk together the flour, sugar, espresso powder and salt. Add the chocolate and butter to a medium microwave-safe bowl. Heat in 30 second intervals at 50% power (stirring in between each interval) until the chocolate and butter are melted and smooth. Let cool slightly. Add the egg to the chocolate mixture and whisk to combine. Use a rubber spatula to fold in the flour mixture just until combined (the mixture will be thick).
Spread the filling over the cooled crust. Smooth the top, then sprinkle the reserved oat topping over the filling. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Transfer the pan to a wire rack and let the bars cool completely in the pan, about 2 hours. Use the foil overhang to lift the bars out of the pan and cut into squares.
