Yum Yum Bars
A delicious, ooey-gooey, chocolatey oatmeal cookie.
Ingredients
Dough
- 1 Cup Granulated sugar (reduce by 1-2 T at high altitude)
- 1 Cup Brown sugar (reduce by 1-2 T at high altitude)
- 1/2 Cup Butter (softened)
- 2 lg Eggs (room temp)
- 2 Cups Flour (all purpose)
- 1 tsp baking soda (reduce to 1/2-3/4 tsp at high altitude)
- 3 Cups Quick Oats
- 1/4 tsp Kosher salt (not in original recipe)
Filling
- 1/2 Cup Butter (sliced into 1 Tbs pieces)
- 200 grams Solid chocolate (approx 1 C choc chips, weigh other chopped chocolate)
- 1 Can Sweetened condensed milk
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350* F. Position rack in the middle of the oven.
Dough
* I prefer to mix my dough by hand, but this can also be done in a stand mixer or with a hand mixer.
- Mix the sugars together and then add the softened butter and mix until thoroughly combined.
- Add the eggs, one at a time, until thoroughly combined.
- Whisk together the flour, salt, and baking soda. Mix in the oats. Add to the wet ingredients and mix until thoroughly combined.
- Butter a 9 x 9" or a 9 x 13" pan or line with parchment paper.
- Press half of the dough into the bottom of the baking pan. (If you use the smaller pan your cookies will be slightly thicker and you will have leftover filling.)
- Set aside the remaining dough.
Filling
- In the top of a double boiler add the sweetened condensed milk, chocolate, and butter, and vanilla. Keep stirring and scraping the bottom of the pan until the butter is completely melted and combined with the chocolate and scm. Keep stirring so that the chocolate does not scorch on the bottom of the pan.
- Once all of the filling ingredients and thoroughly combined pour it over the dough in the baking pan. You may have extra. See notes.
- Crumble the remaining dough over the top of the filing. Gently press the top dough into the filling.
- Bake for 15 - 20 minutes. Let cool in the pan on a cooling rack. Cut into squares and serve cool or slightly warm with ice cream and any remaining filling or fudge sauce.
Notes
* Make sure your butter is slightly warmer than room temp, but not melted.
* I added 1/4 tsp salt to the dough, personal preference.
* You can use any type of sweetened solid chocolate you prefer. You can chop sweetened bar chocolate or use chocolate chips. If using chocolate chips, 200grams is roughly 1 Cup. You can use any sweetness of chocolate for your preference.
*You may not need all the of the filling. The more filling you use the gooey-er it will be. You can store any extra in a jar in the fridge for up to a week, if it lasts that long.
Gluten Free changes:
For gluten free Yum Yum Bars simply swap out the oats and flour for certified gluten free oats and a 1 for 1 gluten free flour blend.
Bob's Red Mill Gluten Free 1 for 1 Flour
Bobs Gluten Free Oats
High altitude changes: You may not need to adjust for elevation, but at 6,300 ft this works for me. * reduce the baking soda to 1/2 tsp (above 6,000 ft) and to 3/4 tsp (3,000 - 5,999 ft) *reduce the sugars by about 2 Tbs each.
High altitude changes: You may not need to adjust for elevation, but at 6,300 ft this works for me. * reduce the baking soda to 1/2 tsp (above 6,000 ft) and to 3/4 tsp (3,000 - 5,999 ft) *reduce the sugars by about 2 Tbs each.