After my surprise weekend, I was a little depressed Monday afternoon. It didn't help me when I had to find something to bake to take to Hillcrest Thrift Shop on Tuesday. I wasn't really in the mood to cook for sure. Then it seemed like I couldn't find a recipe that didn't call for 2 cups of sugar. It is just so hard for me to use that much sugar in a recipe. I know, I used to do it all the time. But I just can't do it anymore.
Finally just before giving up I picked up my 2003 Taste of Home's Quick Cooking Annual Recipes cookbook and found this recipe for Fudge - Filled Bars submitted by Renee Zimmer of Gig Harbor, Washington. There was a picture of the bars on the page and they looked really yummy. Since I had all of the ingredients and it didn't take too long to make them, I decided to give the recipe a try.
Boy! Are these to die for! I kept 3 at home and ate one when I got finished with my shift. When I left the shop, there were 3 bars I left on a plate.
Finally just before giving up I picked up my 2003 Taste of Home's Quick Cooking Annual Recipes cookbook and found this recipe for Fudge - Filled Bars submitted by Renee Zimmer of Gig Harbor, Washington. There was a picture of the bars on the page and they looked really yummy. Since I had all of the ingredients and it didn't take too long to make them, I decided to give the recipe a try.
Boy! Are these to die for! I kept 3 at home and ate one when I got finished with my shift. When I left the shop, there were 3 bars I left on a plate.
You could make these for holidays by changing the M & M's. Reeses' Pieces would be great in the fall. And of course, they now make M & M's in all different colors for holidays.
FUDGE-FILLED BARS
2 cups quick-cooking oats
1-1/2 cups flour
1 cup packed brown sugar
3/4 teaspoon salt
1 cup butter or margarine
1 cup chopped pecans
1 can (14 ounces) sweetened condensed milk (I used fat free)
1 cup (6 ounces) semi-sweet chocolate chips
2 tablespoons shortening
1 cup plain M&Ms
Preheat oven to 350 degrees F. Grease a 9 x 13 - inch baking pan.
In a bowl, combine the oats, flour, brown sugar, and salt.
Add margarine that has been cut into "slabs" and mix until crumbly. (Mine is never what I call crumbly.)
Add the pecans.
Set aside 1-1/2 cups of mixture for topping.
Press remaining mixture into pan. Easier to do this if you drop spoonfuls around pan and then spread them together with fingers or a spatula. Take from the reserved mixture if you need a little extra to cover the bottom.
In a saucepan, combine the milk, chocolate chips, and shortening.
Cook and stir over low heat until chips are melted.
Spread over the crust.
Sprinkle the top with the reserved crumb mixture.
Sprinkle M&Ms on top.
Bake for 20 - 25 minutes, or until edges are turning brown.
Remove and cool on wire rack.
Cut into bars and serve.
FUDGE-FILLED BARS
2 cups quick-cooking oats
1-1/2 cups flour
1 cup packed brown sugar
3/4 teaspoon salt
1 cup butter or margarine
1 cup chopped pecans
1 can (14 ounces) sweetened condensed milk (I used fat free)
1 cup (6 ounces) semi-sweet chocolate chips
2 tablespoons shortening
1 cup plain M&Ms
Preheat oven to 350 degrees F. Grease a 9 x 13 - inch baking pan.
In a bowl, combine the oats, flour, brown sugar, and salt.
Add margarine that has been cut into "slabs" and mix until crumbly. (Mine is never what I call crumbly.)
Add the pecans.
Set aside 1-1/2 cups of mixture for topping.
Press remaining mixture into pan. Easier to do this if you drop spoonfuls around pan and then spread them together with fingers or a spatula. Take from the reserved mixture if you need a little extra to cover the bottom.
In a saucepan, combine the milk, chocolate chips, and shortening.
Cook and stir over low heat until chips are melted.
Spread over the crust.
Sprinkle the top with the reserved crumb mixture.
Sprinkle M&Ms on top.
Bake for 20 - 25 minutes, or until edges are turning brown.
Remove and cool on wire rack.
Cut into bars and serve.
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