Ingredients
3/4
cup semisweet chocolate chips
1/3
cup (from 14-oz can) fat-free sweetened condensed milk (not evaporated milk)
1
cup Gold Medal™ whole wheat flour
1/2
cup quick-cooking oats
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
egg
3/4
cup packed brown sugar
1/4
cup canola or vegetable oil
1
teaspoon vanilla
2
tablespoons quick-cooking oats
2
teaspoons butter or margarine, softened
Preparation
Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
In 1-quart heavy saucepan, heat filling ingredients over low heat, stirring frequently, until chocolate is melted and mixture is smooth.
In large bowl, stir together flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir egg, brown sugar, oil and vanilla with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or dust with flour). Spread filling over dough. Add 2 tablespoons oats and the butter to reserved dough. Mix with pastry blender or fork until well mixed. Place small pieces of mixture evenly over filling.
Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.
