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Fudge Almond Oatmeal Bars

fudge-almond-oatmeal-bars

Cook Time: 35 Min

Yield: 48 Servings

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Ingredients

CRUST AND TOPPING

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 Tbsp. water
  • 2 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats

FILLING

  • 2 C. (12 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1/2 C. finely chopped blanched almonds

Directions

  1. HEAT oven to 350°F. Coat 12 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla.
  3. COMBINE flour, soda and salt in medium bowl. Add to shortening mixture and 1 Tbsp. water. Beat until blended. Stir in oats. Press half of mixture (about 3 1⁄3 cups) into prepared pan.
  4. COMBINE chocolate, sweetened condensed milk and shortening in heavy saucepan; cook over low heat until melted and smooth. Stir in almond extract and almonds. Spread evenly over crust. Crumble remaining oat mixture over top. Press down slightly.
  5. BAKE 35 minutes. Cool completely.

Fudge Almond Oatmeal Bars

fudge-almond-oatmeal-bars

Cook Time: 35 Min

Yield: 48 Servings

Ingredients

CRUST AND TOPPING

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 Tbsp. water
  • 2 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats

FILLING

  • 2 C. (12 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 1/2 C. finely chopped blanched almonds

Directions

  1. HEAT oven to 350°F. Coat 12 x 9-inch baking pan with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla.
  3. COMBINE flour, soda and salt in medium bowl. Add to shortening mixture and 1 Tbsp. water. Beat until blended. Stir in oats. Press half of mixture (about 3 1⁄3 cups) into prepared pan.
  4. COMBINE chocolate, sweetened condensed milk and shortening in heavy saucepan; cook over low heat until melted and smooth. Stir in almond extract and almonds. Spread evenly over crust. Crumble remaining oat mixture over top. Press down slightly.
  5. BAKE 35 minutes. Cool completely.

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