Chocolate Oatmeal Almost Candy Bars

Cookies are not my favorite thing to bake. I'd much rather spread the dough all out in one pan and set one timer than cook multiple batches of cookies. I convinced Dave that these bars are better than cookies. Never thought I'd find a recipe good enough for that!

For the oatmeal layer:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 sticks (8 oz) unsalted butter, at room temperature

2 cups (packed) brown sugar

2 large eggs

2 teaspoons vanilla extract

3 cups old-fashioned (rolled) oats

1 cup salted peanuts, coarsely chopped

Whisk together the flour, baking soda, salt and cinnamon. Beat the butter on medium speed in a mixer 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. 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.

Set aside 1 1/2 to 2 cups of the mixture, then press the remaining dough into a greased 9 by 13 inch baking pan.

For the chocolate layer:

14 oz. can sweetened condensed milk

2 cups (12 oz) semi-sweet chocolate chips

2 tablespoons unsalted butter

1/4 teaspoon salt

1 teaspoon vanilla extract

3/4 cup coarsely chopped salted peanuts

Melt the chocolate chips in a heat-proof bowl in the microwave, stirring often. Add remaining ingredients and stir well.

Pour the warm chocolate mixture over the oatmeal crust, then scatter the remaining oatmeal mixture over the top.

Bake for 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. Cool for about 2 hours. Cut into bars and serve at room temperature or refrigerate and serve cold.

Recipe from Baking: From My Home to Yours