Hi everyone! Sorry it’s been a bit since my lat post. I’ve been super busy. Also, my MIL is here from England for a couple of weeks. I’ve also been busy with a lot of stamping events and clubs. SO MUCH FUN! I’ve been demonstrating the poppin’ pastel technique as well as stamping on candles. Gorgeous and everyone has been WOWED! I’ll be posting photos soon. In the meantime, I thought I’d share one of my all time FAVORITE recipes!
This recipe is for my Chocolate Oat Squares and they are hands down one of my most requested recipes. I used to make these a lot and take them into work and within minutes the whole entire pan would be empty! These squares are absolutely delicious and practically as addictive as stamping!
TINA’S CHOCOLATE OAT SQUARES
1 Cup plus 2 tbsp Butter or Margarine, softened, divided
2 Cups packed Brown Sugar
4 tsp Vanilla, divided
3 Cups Quick-Cooking Oats
2-1/2 Cups All-Purpose Flour (I’ve also used whole wheat)
1-1/2 tsp Salt, divided
1 tsp Baking Soda
1 can (14 oz) Sweetened Condensed Milk
2 Cups (12 oz) Semisweet Chocolate Chips
1 Cup Walnuts, chopped
In a mixing bowl, cream 1 cup of butter and brown sugar. Beat in eggs & 2 tsp vanilla. Combine the oats, flour, 1 tsp salt and baking soda; STIR into creamed mixture. Press two-thirds of oat mixture into a greased 9x13x2 (or 15x10x1 inch) pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over crust. Sprinkle with remaining oat mixture. Bake at 350′ for 25 minutes or until golden brown. Cool. Cut into squares. Makes approx. 4 dozen. YUM!