Ingredients
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1 cup butter or 1 cup margarine, softened
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2 cups packed light brown sugar
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2 eggs
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1 teaspoon vanilla extract
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1/2 teaspoon powdered instant coffee
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3 cups quick-cooking rolled oats
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups chopped walnuts, divided
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1/2 cup butter or 1/2 cup margarine
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2/3 cup hershey's cocoa powder
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1/4 cup sugar
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1 (14 ounce) can sweetened condensed milk (not evaporated milk)
Instructions
- Heat oven to 350°F Beat butter and brown sugar in large bowl until well blended.
- Add eggs, vanilla and instant coffee and beat until fluffy.
- Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon (Dough will be thick).
- Set aside 2 cups dough.
- Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan.
- Prepare CHOCOLATE FILLING; spread evenly over dough.
- Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts. Bake 25 minutes or until top is golden brown (chocolate will be soft).
- Cool completely in pan on wire rack; cut into bars.
- About 4 dozen bars.
- CHOCOLATE FILLING: Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.