Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Oats, rolled (raw) -- quick |
| \N \N | Cooking |
| ½ cup | All-purpose flour |
| ½ cup | Packed brown sugar |
| ¼ teaspoon | Baking soda |
| 6 tablespoons | Margarine -- melted |
| ¾ cup | Sugar |
| ¼ cup | Margarine -- melted |
| 1 \N | Unsweetened baking chocolate |
| \N \N | Squares -- melted and |
| \N \N | Cooled |
| 1 \N | Egg |
| ⅔ cup | All-purpose flour |
| ¼ teaspoon | Baking powder |
| ¼ cup | Milk |
| ½ teaspoon | Vanilla |
| ½ cup | Walnuts -- chopped |
| 1 \N | Unsweetened baking chocolate |
| \N \N | Squares |
| 2 tablespoons | Margarine |
| 1½ cup | Powdered sugar -- sifted |
| 2 tablespoons | Hot water |
| \N \N | Fudge Frosting----- |
-
For bottom layer, stir together first 4 ingredients and ¼ teaspoon salt.
Stir in 6 tablespoons melted margarine. Pat in 11x7-1/2x1-½-inch baking pan. Bake at 350°F for 10 minutes. For middle layer, combine granulated sugar, ¼ cup butter, and chocolate; add egg. Beat well. Stir together ⅔ cup flour, baking powder, and ¼ teaspoon salt; add to chocolate mixture alternately with a mixture of the milk and vanilla, mixing after each addition. Fold in nuts. Spread batter over baked layer. Continue baking at 350°F for 25 minutes. Cool. Frost with Fudge Frosting. Cut into bars. Top with walnut halves, if desired. Fudge Frosting: In small saucepan melt one 1-ounce square unsweetened chocolate and 2 tablespoons butter or margarine over low heat; stir constantly. Remove from heat; stir in 1½ cups sifted powdered sugar and 1 teaspoon vanilla. Blend in hot water (about 2 tablespoons) to make almost pourable consistency.
Recipe By : Homemade Cookies Cookbook, Better Homes and Gardens From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File