Fudge is something that I can actually live without. It seems a bit over the top for me, which is strange for me. I love chocolate, love sugary things – but for some reason fudge and I don’t get along. This is not so in your face fudge than a traditional recipe. And hey, we can say that it’s better for us because it has oats?
Marbleized Fudge Oat Bars
1 cup plus 2 tbsp. butter or regular margarine
2 cups lght brown sugar, firmly packed
4 tsp. vanilla
2 ½ cups sifted flour
1 tsp. baking soda
1 ½ tsp. salt
2 cups quick cooking oats
1 12 oz. pkg. real chocolate chips
1 cup sweetened condensed milk (not evaporated)
1 cup chopped nuts
Cream together 1 cup butter and sugar. Mix in eggs and 2 tsp. vanilla. Sift together flour, baking soda and 1 tsp. salt, stir in rolled oats. Add dry ingredients to creamed mixture. Set aside while you make filling. In saucepan over boiling water, mix together chocolate chips, sweetened condensed milk, 2 tbsp. butter and ½ tsp. salt. Stir until melted and mixture is smooth. Remove from heat; stir in 2 tsp. vanilla. Spread about 2/3 of cookie dough in bottom of a greased 15 ½ x 10 ½ inch jelly roll pan. Cover with fudge filling. Dot with remaining cookie dough and swirl it over fudge. Bake in moderate oven (350º) 25 to 30 min., or until lightly browned. Cut into 2 by 1 inch bars. Cool in pan on rack. Makes about 1 doz.