Chocolate In-Betweens

Recipe by Mirj2338
READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • In a food processor, mix the flour, salt, and butter.
  • Stop when everything is blended into a fine meal (but before it forms a ball).
  • Add in the brown sugar.
  • Add the oatmeal, and pulse it to integrate.
  • (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan.
  • Reserve the other half.
  • In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated.
  • Pour over the crust in the pan.
  • Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up).
  • Bake until lightly brown, about 25 to 30 minutes.
  • Variations.
  • Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.
  • Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers.
  • (My personal favorite is blackberry.).
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