Monday Night Means Dessert: Starbucks Oat Fudge Bars
I have never liked Mondays – back to school, back to work, the weekend is over. You would think I would feel differently now that I work from home, but oh no, I still suffer from the Monday blues. My older daughter has inherited this attitude – or more like she has observed her mother who is not setting a very positive example – shouldn’t we be taking the week by storm? seizing the day? Oh well. Is it Tuesday yet?
Instead I decided we should embrace our least favorite day of the week and try to do something fun. I told my daughter we would bake something special on Monday nights so at least one good thing could come out of this dreaded day.
I recently was in Toronto with a few friends and we stopped into a Starbucks where I was introduced to these oat fudge bars. I had never seen them stateside – they must be an exclusive Canadian treat (Canadians know their desserts – higher butterfat contents in their chocolate and ice cream makes for far superior products). I had to make my own and they are pretty close to the real thing – actually I think a tiny bit better (sorry Starbucks). Happy Monday!
Plan B Mom’s Starbucks Oat Fudge Bars
3/4 cup sugar
1 1/4 cup brown sugar
1 cup butter, softened
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup sweetened condensed milk
2 cups chocolate chips
1/2 cup butter
1 teaspoon vanilla
Preheat oven to 350 degrees F. Line a 9 x 13 inch baking pan with foil and spray foil with non-stick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter, sugars and eggs. In a large bowl mix flour, baking soda, salt and oats and add slowly to creamed mixture. Spread 3/4 of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping. Combine condensed milk, chocolate chips, 1/2 cup of butter and vanilla in a microwave safe bowl and melt in microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22 – 28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.