Nothing is better than a layer of oatmeal crubled topped with rich fudge topped with another layer of oatmeal crumble. It's like apple crisp but instead of using apples, you use fudge...
Crust and topping
1 cup oats
1 cup light brown sugar
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons butter, melted and cooled
¼ cup flour
¼ cup light brown sugar
2 teaspoons instant espresso or instant coffee (i just use coffee grounds)
¼ teaspoon salt
9 ounces semisweet chocolate
2 tablespoons butter
For the crust and topping: adjust an oven rack to the middle position and heat the oven to 325⁰. Line an 8" square baking pan with a foil sling and crease the foil.
Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter until combined. Reserve ¾ cup for the topping.
Sprinkle the remaining oat misture into the prepared pan and press into an even layer (i use my hands!). Bake the crust until light golden brown, 8 minutes. Let the crust cool completely on a wire rack; about one hour (or I put it into the freezer for about 10 minutes).
For the filling: whisk the flour, sugar, coffee, and salt together in a medium bowl. Melt the chocolate chips and butter together in the microwave. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in the egg until combined. Stir in the flour mixture until just incorporated.
Heat the oven to 325⁰. Spread the filling evenly over the cooked crust and smooth the top (again, I use my hands). Sprinkle the reserved oat topping. Bake the bars until a toothpick comes out with only a few moist crumbs, 25-30 minutes.
Let the bars cool completely in the pan, about 2 hours (this is important or else they fall apart, but again, you can cool in the freezer). Remove the bars from the pan using the foil, cut into squares, and serve.
Recipe from: America's Test Kitchen