CHOCOLATE OAT BARS

One evening, when I was supposed to be making lemon oat bars for a family get-together, I decided I was actually in the mood for chocolate and changed my mind halfway through mixing the crust. I never regretted that decision. These bars are similar to old-school oatmeal fudge bars, except the filling here contains sweetened condensed milk, which makes for a smooth, rich center. They are creamy and delicious, with a firm base that gives just enough crunch to complement the filling. makes 12 large or 24 small bars

Two 14-ounce cans (792 g) sweetened condensed milk

7 ounces (198 g) bittersweet chocolate, melted

2 tablespoons heavy cream

2 teaspoons pure vanilla extract

½ teaspoon salt

2 cups (284 g) all-purpose flour

1½ cups (135 g) rolled or quick oats

¼ cup (50 g) granulated sugar

½ cup (99 g) packed brown sugar

½ teaspoon baking soda

½ teaspoon salt

½ pound (2 sticks; 227 g) unsalted butter, room temperature, and sliced into ½-inch pieces

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch pan and line it with a parchment sling.

In a large bowl, whisk the sweetened condensed milk, chocolate, heavy cream, vanilla, and salt until smooth.

In the bowl of a stand mixer fitted with a paddle, mix the flour, oats, granulated and brown sugars, baking soda, and salt on low to combine. Add the butter and mix on medium until the mixture is crumbly.

Press half of the oat mixture into the bottom of the prepared pan. Bake 10 minutes. Remove the pan from the oven and carefully spread the chocolate mixture over the crust. Sprinkle the remaining oat mixture evenly over the top. Bake 15 to 20 minutes, until the chocolate has puffed up a bit and does not jiggle, and the crumbly top is light golden brown.

Transfer the pan to a wire rack and let cool. Place the pan in the fridge and chill for 4 to 6 hours. Slice the bars and serve. The bars can be served cold or at room temperature, but keep best in the fridge.