Friday, July 1, 2011
Makes about 24.
Two things you can consider when making these. First -- The photo above shows a passion bar baked in a 13x9 baking dish. Next time, I might try baking in a 9x9 square baking dish, which would make each of the layers a little thicker and, in my opinion, better overall. Second -- Got mini chocolate chips on hand? Consider swapping out the regular size chocolate chips for the minis. I think they would work well in this recipe.
Have a wonderful 4th of July weekend!
2 c. quick oats
1 c. flour
1 c. brown sugar
1/2 t. salt
1/2 t. baking soda
1 c. butter, softened
14 oz. sweetened condensed milk
3/4 c. creamy peanut butter
1 c. chocolate chips
Additional 1/2 c. chocolate chips and heavy cream, for drizzle (if desired)
Preheat oven to 350 degrees. Grease a 13x9 baking dish.
Stir together oats, flour, sugar, salt, and baking soda. Cut in butter. Reserve 1-1/2 cups of the crumbly mixture and pat the rest into the prepared pan.
Stir together sweetened condensed milk and peanut butter. Heat in microwave for 45-60 seconds, stirring halfway through. Spread over oatmeal layer.
Sprinkle chocolate chips over peanut butter layer and crumble reserved oat mixture over top.
Bake 30-35 minutes, or until edges begin to turn a golden brown. Cool on a wire rack. If you wish to add the chocolate drizzle, melt remaining chocolate chips, adding heavy cream by the tablespoonful, until a drizzling consistency is reached. Place in refrigerator to allow chocolate to set. Cut into bars.