Katiecooks
New member
Ingredients:
1 C butter, softened, divided
2 1/3 C packed brown sugar, divided
1/2 tsp. baking soda
1/4 tsp. salt
4 eggs, divided
1 1/2 tsp. vanilla, divided
2 1/2 C all-purpose flour, divided
1 1/2 C quick-cooking rolled oats
6 oz. bittersweet chocolate, chopped
2 C fresh sweet or tinned cherries (such as Bing) pitted
1/2 C slivered toasted almonds
Directions:
Preheat oven to 350 degrees F. Line 13X9X2-inch baking pan with foil, set aside. In mixing bowl beat 1/2 cup of the butter on medium to high speed for 30 seconds. Add 1 cup of the brown sugar, the baking soda and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 tsp. of the vanilla. Beat or stir in 1 1/4 cups of the flour. Sir in oats and set aside.
For filling, in saucepan stir remaining 1 1/2 cups brown sugar and 1/2 cup butter over medium heat until combined, cool slightly. Stir in remaining 3 eggs and 1 tsp vanilla, lightly beat with wooden spoon. Stir in remaining 1 1/4 cups of flour and the chocolate.
Set aside 3/4 cup oats mixture, press remaining in pan. Spread filling and top with cherries. Dot with reserved oats mixture and sprinkle with nuts. Bake 25 minutes until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.
Life from pan, cut with serrated knife. Store, covered, at room temperature.
Yield about 25 bars. Yummy!
1 C butter, softened, divided
2 1/3 C packed brown sugar, divided
1/2 tsp. baking soda
1/4 tsp. salt
4 eggs, divided
1 1/2 tsp. vanilla, divided
2 1/2 C all-purpose flour, divided
1 1/2 C quick-cooking rolled oats
6 oz. bittersweet chocolate, chopped
2 C fresh sweet or tinned cherries (such as Bing) pitted
1/2 C slivered toasted almonds
Directions:
Preheat oven to 350 degrees F. Line 13X9X2-inch baking pan with foil, set aside. In mixing bowl beat 1/2 cup of the butter on medium to high speed for 30 seconds. Add 1 cup of the brown sugar, the baking soda and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 tsp. of the vanilla. Beat or stir in 1 1/4 cups of the flour. Sir in oats and set aside.
For filling, in saucepan stir remaining 1 1/2 cups brown sugar and 1/2 cup butter over medium heat until combined, cool slightly. Stir in remaining 3 eggs and 1 tsp vanilla, lightly beat with wooden spoon. Stir in remaining 1 1/4 cups of flour and the chocolate.
Set aside 3/4 cup oats mixture, press remaining in pan. Spread filling and top with cherries. Dot with reserved oats mixture and sprinkle with nuts. Bake 25 minutes until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.
Life from pan, cut with serrated knife. Store, covered, at room temperature.
Yield about 25 bars. Yummy!