Rolled oats and whole-wheat flour give a rustic texture to these chocolate-studded dessert bars, which are reminiscent of oatmeal-chocolate chip cookies. Long and slender, they’re perfectly shaped for dipping into a tall glass of milk. They are also perfect for bringing along to your next summer picnic.
Dark Chocolate Oatmeal Bars
2 tsp. unsalted butter, plus 3/4 cup (6 oz./185 g.), at room temperature
1 cup (4 oz./125 g.) walnut pieces
3/4 cup (4 oz./125 g.) all-purpose flour
3/4 cup (4 oz./125 g.) whole-wheat flour
1 cup (3 oz./90 g.) rolled oats
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups (9 oz./280 g.) firmly packed light brown sugar
3 large eggs
1 Tbs. pure vanilla extract
6 oz. (185 g.) bittersweet chocolate, chopped
Preheat oven to 350 degrees F (180 degrees C). Line a 9-by-13-inch (23-by-23-cm.) baking dish with aluminum foil and lightly grease foil with 2 teaspoons butter. Spread walnuts in a single layer on a baking sheet and toast in oven until lightly browned, about 10 minutes. Remove from oven and let cool slightly, then chop coarsely and set aside. Leave oven on.
In a large bowl, stir together flours, oats, baking powder and salt; set aside.
In another large bowl or bowl of an electric mixer, beat 3/4 cup butter and brown sugar until light and well blended. Beat in eggs, one at a time, scraping down sides of bowl as needed. Beat in vanilla.
Add flour mixture to wet ingredients and stir with a wooden spoon or beat on low speed with an electric mixer until just combined. Stir in chocolate and walnuts.
Spread batter evenly in prepared baking dish. Bake until top is golden brown and a wooden skewer inserted into center comes out with moist crumbs attached, about 35 minutes. Let cool completely in pan, then use edges of foil to lift bar out of pan onto a cutting board. Cut into 24 bars. Serve at once, or store in an airtight container at room temperature for up to 3 days. Makes 24 bars.