Rocky Road Oatmeal Squares

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Pre-Notes

You can use a 9 inch square pan, but bake for 5 to 7 minutes less.

If you double the recipe, bake in a 15x10 pan.

Ingredients

Base

1. 1 1/2 c rolled oats
2. 1 1/4 c flour
3. 1/2 t baking soda
4. 1/2 t salt
5. 7 T butter, softened, wrapper reserved
6. 1/2 c dark brown sugar
7. 1/2 c sugar
8. 1 egg
9. 1 t vanilla

Filling

10. 1 T butter
11. 7 oz sweetened condensed milk
12. 1 c semi-sweet chocolate chips, (6 oz)
13. 1/2 t salt
14. 1 t vanilla
15. 1/2 c mini marshmallows
16. 1/2 c chopped walnuts (optional)

Topping

17. 1/2 c mini marshmallows
18. 1/2 semi-sweet chocolate chips, (3 oz)

Instructions

Base

1. Preheat oven to 350°F.
2. Grease an 8x8 inch pan using the butter wrapper.
3. In a medium bowl, whisk together oats, flour, baking soda, and salt and set aside.
4. In a large bowl, cream together butter, dark brown sugar and sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
5. Add egg and vanilla and mix until fully incorporated.
6. Add oat mixture, about 1/3 at a time, mixing for just a few seconds with each addition until the dry ingredients have been barely incorporated. Finish mixing by hand, stirring to make sure that dry ingredients have been fully incorporated.
7. Press 2/3 of the cookie base into the greased pan then set aside.

Filling

1. Place butter, sweetened condensed milk, and chocolate chips in a microwave-safe bowl.
2. Microwave for 30 seconds and stir.
3. Continue microwaving in 15 second increments until chocolate has just melted and mixture is smooth.
4. Add salt, vanilla, marshmallows and nuts, if using, and stir to incorporate.
5. Pour filling into baking dish and spread evenly over cookie base.

Topping

1. Dot the top of the filling with remaining cookie base batter. Filling will still be visible between clumps of batter.
2. Sprinkle marshmallows and chocolate chips evenly over top and bake 28-32 minutes, until marshmallows are nicely browned.
3. Allow the bars to cool before cutting.

Picture of Recipe