Chocolate In Between Bars Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, mix the flour, salt, and butter.
• Stop when everything is blended into a fine meal (but before it forms a ball).
• Add in the brown sugar.
• Add the oatmeal, and pulse it to integrate.
• (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan.
• Reserve the other half.
• In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated.
• Pour over the crust in the pan.
• Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up).
• Bake until lightly brown, about 25 to 30 minutes.
• Variations.
• Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.
• Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers.
• (My personal favorite is blackberry.).