Chocolate Oatmeal Bars

Chewy, nutty, chocolatey, delicious!

Ingredients

• 2½ cups (600 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) salt
• ½ teaspoon (2.5 ml) ground cinnamon
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups (packed) brown sugar
• 2 large eggs
• 2 teaspoons (10 ml) pure vanilla extract
• 3 cups (720 ml) old-fashioned (rolled) oats
• 1 cup (240 ml) salted peanuts, coarsely chopped
• 14-ounce (400 g) can sweetened condensed milk
• 2 cups (480 ml) semi-sweet chocolate chips
• 2 tablespoons (30 ml) unsalted butter
• ¼ teaspoon (1 ml) salt
• 1 teaspoon (5 ml) pure vanilla extract
• 1 cup (240 ml) moist, plump raisins (dark or golden) optional.
• ¾ cup (180 ml) coarsely chopped peanuts, preferably salted

Method

1. Center a rack in the oven, and preheat oven to 350 degrees (175°C) Fahrenheit. Butter a 9-by-13-inch (33 cm) baking pan, and place the pan on a baking sheet.
2. Whisk together the flour, baking soda, salt and cinnamon.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy.
4. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.
5. Set aside 2 cups (480 ml) of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.
6. Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.
7. Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even.
8. Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.
9. Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.
10. Cut into small squares and enjoy!