Another really good day yesterday! :)
How about a little chocolate to start the weekend off right? I believe when you combine chocolate with oatmeal, the good health properties of the oatmeal cancel the negative health properties of the chocolate! ha ha
The picture, above, is of the bars before they were baked. I forgot to take a picture after they came to of the oven. I think the chemo brain might be making me forget things.
Oh, who am I kidding? I was forgetful before chemo! :)
And for the record, I do not claim to be a professional photographer, so no laughing at my sad little pictures!
I mean it – no laughing. :)
One of our neighbors made these for us when we moved into our first house here in Chattanooga. I’m not sure what it is about them that makes me want to eat the whole pan, especially when they’re still a little warm. Yum! I made them for a meeting Barry had last week with his store managers and they all loved them and wanted the recipe. Since Fall ushers in “baking season” in my mind, I thought you guys might enjoy this recipe today, too.
You will need the following ingredients:
2 cups quick cooking oats
1½ cups all-purpose flour
1 cup packed brown sugar
¾ teaspoon salt
1 cup butter or margarine, melted
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package semi-sweet chocolate chips
2 tablespoons shortening
1 cup M&Ms Chocolate Mini Baking Bits
In a bowl, combine the oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in the pecans. Set aside 1½ cups for topping. Press remaining crumb mixture into greased 9 x 13-inch baking pan. In a saucepan, combine the milk, chocolate chips and shortening; cook and stir over low heat until chips are melted. Spread over crust; sprinkle with reserved crumb mixture. Top with M&Ms.
Bake at 350° for 20 to 25 minutes or until edges are golden brown.
Click here to download a printable version of the recipe.
I’m seeing the urologist at 2:00 this afternoon. Cross your fingers for a stent removal! :)