These really should be called PMS Bars. Seriously. And I almost named this post that, but since this is not my recipe, I did not go there.
But then I did.
‘Cause I am a walking contradiction.
Who also happens to be a chocolate monster.
Besides we all know PMS just just stands for Pass Me Some. And I definitely want someone to pass me some of these chocolate oatmeal bars. They are gooey. Super easy to make and oh, so, delicious. I can say that because this is not my recipe. I did change a few things so I am going to post the ingredients and directions, however, I barely touched the recipe so the credit for this scrumptiousness goes completely to the blog Megan and Claudy. And if you want the original recipe minus talks of “Pinch My Skittles!”, I recommend heading over there. If you want to see how I made them, here it is:
But first, did ya know that Permanent Markers Stain? Seriously, I can’t stop. It’s a problem.
3 1/4 cup Wondra flour (original recipe calls for 2 1/2 cups reg. flour and that would be fine. I was out of regular flour when I made these. I am a bad food hoarder)
2 1/2 cups regular oats
2 sticks of softened salted butter
1 tsp. baking soda
1/2 tsp. salt
2 cups brown sugar (I always bake with organic brown sugar. It does make a difference)
2 tsp. vanilla
1/3 cup milk
1 14 oz. can Eagle’s Brand Sweetened Condensed Milk
1/3 cup butter
2 cups semi-sweet chocolate chips (a 12 oz. bag)
1 tsp. vanilla
I used a stand mixer, but a hand mixer would be just fine, too.
Preheat oven to 350 degrees F.
Grease a 9 X 13 pan and set aside.
Beat together butter and brown sugar until light (about 1 1/2 min.). Add vanilla and milk. Beat together until mixed. Add eggs one at a time. Beat the first one for about twenty seconds before adding the next one. Beat the second egg in the mixture until mixture fluffs up about thirty seconds. Add salt and baking soda and mix. Add flour and mix. Add oats and mix.
Add the chocolate filling ingredients into a sauce pan over medium heat and whisk until melted together. Turn off heat.
Place 2/3 of your cookie mixture into the bottom of your greased 9 X 13 pan. Pour chocolate filling mixture over top. Pause to lick spatula. Place now-contaminated spatula in sink. Praise yourself for being sneaky and clean. With the remainder of the cookie dough, grab pieces and just place over the top of the chocolate filling, trying to cover the top. The top will not be completely covered and that is okay. You want to see the oooeey gooey sinfulness peeking through the cookie dough.
Place the pan into the oven and bake for 45 minutes (depending on if you like gooey cookies or more sturdy ones. The actual recipe called for twenty five minutes, and that would be good if you like very, very gooey bars). If top starts to get too brown, you can cover it with foil. My bars were still moist after forty five minutes.
Remove the pan and let cool for an hour before cutting into the bars. Samurai Sword
optional not recommended. Do you think I could have picked a bigger knife?
After you make these, you might exclaim “Pickle My Stars!” and then “Pleasure My Sneakers!” If I am around I will know exactly what you mean. And be happy. ‘Cause I know you will give me some. If I’m not around, you might want to whisper your exclamations. Some People Might Sneer. And that would be bad.