Name: Oatmeal Fudge Bars
Total time: 2 h 45 min
Yield: Makes 36 bars
Ingredients: 3/4 cup (3¾ ounces/106 grams) all-purpose flour; 1 cup quick-cooking oats; 1 cup packed (7 ounces/198 grams) light brown sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly; 1/2 cup (2½ ounces/71 grams) all-purpose flour; 1/2 cup packed (3½ ounces/99 grams) light brown sugar; 1 tablespoon instant coffee granules or espresso powder; 1/4 teaspoon salt; 2 cups (12 ounces/340 grams) semisweet chocolate chips; 4 tablespoons unsalted butter, chopped; 3 large eggs

Why This Recipe Works

A chewy crust, dense filling, and crunchy topping give these Oatmeal Fudge Bars a nice contrast of textures. Using instant coffee in the recipe deepens the chocolate flavor without calling attention to itself. Firmly packing the brown sugar into the measuring cup ensured it was measured accurately. To easily remove the Oatmeal Fudge Bars from the pan after they were done cooking and cooling, we sprayed the pan with cooking spray and lined it with aluminum foil, allowing the excess to overhang pan edges. We then sprayed foil with cooking spray. Once the cookies had baked and cooled, we used the foil overhang to easily lift the bars from the pan.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Line 9 by 9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray foil with cooking spray.

for the crust

Whisk flour, oatmeal, sugar, baking powder, baking soda, and salt in bowl. Stir in butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.

for the filling

Whisk flour, sugar, instant coffee, and salt in bowl. Melt chocolate and butter in large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.

Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Cut into 1 1/2-inch squares. When bar cookies are cooled, use foil overhang to lift bars from pan. All bar cookies can be refrigerated for up to 3 days.