The base is an oatmeal cookie-type crust, topped with a thick fudgy layer, which I topped with almonds. The oatmeal layer is scattered across the top.
I think I underbaked mine-the bottom layer was a little gooey.
We ate these chilled as suggested in the book- I like the chocolate fudgy layer more firm that way. These are definitely rich and sweet- the cure to any sweet tooth! Go here for the recipe!
Awwwwh....sweet baby.
ReplyDeleteI omitted the raisins from mine, but added peanut butter chips to the topping.
I bet underbaked was great--I didn't like the crunchy topping as much as the chewy base anyway. These look good:)
ReplyDeleteI bet these were delicious even without the peanuts. :)
ReplyDeleteAlmonds! I love all the different nuts people are using in these. Thanks for baking with me this week!
ReplyDeleteI bet they were really good with almonds! Hope the rain has let up. :)
ReplyDeleteThese were good! Almonds would be a perfect sub for the peanuts. Yours look golden brown and lovely.
ReplyDeleteI've been seeing these all over the baking blogs lately-they sound absolutely delicious, and quite fun to make!
ReplyDeleteI think that a slightly gooey bottom layer is nice - I need to try one of the chilled bars soon.
ReplyDeleteI can see that I will need to make these again and almonds sound terrific.
ReplyDeleteMimi
I always leave things a little under-baked, I love the resulting gooey-ness. Maybe I should just save me some effort, and eat the batter? Lol. They sound delicious!
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