Prep 15 mins
Cook 20 mins
I found this recipe in my Company's Coming Millennium Edition cookbook. They are a very delicious square without being too sweet. I thought with the condensed milk, 2 sugars and chocolate chips they would be sickly sweet but they're not at all. They are fabulous! The only tip I have about this recipe is that it says to spread the remaining batter on top but it is very hard to "spread" it because of its consistency. Instead I just took little pieces of the dough and flattened it out in my hand and placed it on top of the chocolate layer. It works out fine. I just wanted to update this recipe by saying that doubling this recipe works very well. It just fits into a 9 x 11 pan and the left over dough make amazing oatmeal cookies.
- 118.29 ml hard margarine, softened
- 236.59 ml brown sugar
- 1 egg
- 4.92 ml vanilla
- 295.73 ml flour
- 354.88 ml rolled oats
- 2.46 ml baking soda
- 158.51 ml sweetened condensed milk
- 236.59 ml semi-sweet chocolate chips
- 29.58 ml hard margarine
- 4.92 ml vanilla
- Cream first amount of margarine and brown sugar together in a large bowl.
- Beat in egg and first amount of vanilla.
- Add flour, rolled oats and baking soda; mix.
- Pack 2/3 of oat mixture in greased 9 x 9 inch pan.
- Heat and stir remaining 4 ingredients in small saucepan until chocolate chips are melted.
- Spread over bottom layer.
- Drop remaining rolled oat mixture in little dabs over top.
- Spread as best you can.
- Don't be concerned if a few spaces aren't covered.
- Bake in 350°F oven for 20 to 25 minutes.
- Cut into squares.
yum i double this recipe and baked in a 13 x 9 pan and presto chango, no left over condensed milk and more yummies to eat. great recipe by the way, yum
These were wonderful! A scrumptious treat! We loved them. They tased even better after sitting over night. The only problem is what to do with the half can of sweetened condensed milk? These were a little too rich to make another batch agian right away. I will be adding this to my fav. recipes file! Thanks for sharing!
I chose this recipe since I had an open can of sweetened condensed milk in the refrigerator to use up (leftover from making pumpkin pie). Sometimes with bars like this, there's either too much filling or too much crust, but this one had the perfect balance between the two. They are chewy, chocolatey, and just plain good. My prep time was probably twice as long as stated, but the baking time was right-on at 20 minutes. 2/3 cup of sweetened condensed milk = 1/2 can, and my pie recipe uses 1/2 a can, so I am going to clip this to the pie recipe, and always make the two together! (Or you can double the recipe and use a 9 x 13 pan, and use the whole can.) We really liked this. Thank you!