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Yet another recipe to cross off my Nigella Kitchen cooking challenge. I love these bars, and I”m eagerly awaiting dinnertime so I can have some more… but then, no one is around, and why wait.
2 cups rolled oats
2/3 cups all purpose flour
1/2 tsp baking soda
10 tablespoons  soft butter
1/2 cup light brown sugar
1 14-oz can condensed milk
1 egg
1 cup chocolate chips (or chocolate chopped up into bits)
1 rectangular baking dish, 13 x 9 x 2 covered in foil
Preheat oven to 350 degrees F.
Combine the oats, flour, and baking soda in a bowl.
In another bowl, mix or beat the soft butter with the sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour, and baking soda mixture.
When these are well mixed, beat in the egg, and into this relatively thick mixture fold the chocolate chips.
Dollop this thick , bumpy batter into the prepared pan, and smooth it down with a spatula, then cook in the preheated oven for about 35 minutes. When ready, it will be quite a pronounced dark gold around the edges and coming away from the pan. It will look and feel cooked on top, though just beneath it will still seem frighteningly squishy, not to say, wibbly.
But it firms up as it cool in the pan, so to end up with the requisite chewiness you have to take it out of the oven while it feels a tad undercooked.
Freezer note: they can be frozen for up to 3 months in an airtight container, layered with parchment paper. Thaw overnight in a cool place.

About JR

I'm passionate about a lot of things in life. I grew with a unique set of experiences that have guided me throughout my life. I currently work as a Board Certified Behavior Analyst in sunny CA providing treatment to kiddos in the private sector. Adventure, food, love and laughs are my top priorites.

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