good at the finishing — great at rolling out
dough and frosting. He’s the engineer behind
the thing,” says Fincher. And their children,
Adam, 25, and Hannah, 20, still come home
to help bake (and eat) cookies.
Pat Fincher’s Oatmeal Fudge Bars
Makes about 72 bars
1 cup ( 2 sticks) butter
2 cups light brown sugar, packed
4 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 can ( 14 ounces) sweetened
1 package ( 12 ounces) semisweet
1 cup sliced almonds
Preheat oven to 350 degrees. Set aside
2 tablespoons of the butter. In a large mixing bowl, add the remaining butter and beat
with an electric mixer on medium speed for
30 seconds. Add the sugar and beat until it
combines with the butter and is creamed.
Beat in the eggs and 2 teaspoons of the
vanilla. In a small bowl, sift together the
flour and baking soda, then stir in the oats.
Gradually stir the flour mixture into butter-and-sugar mixture. Set aside.
In a medium saucepan over low heat,
combine the reserved 2 tablespoons of butter, the sweetened condensed milk, and the
chocolate chips and cook until the chocolate melts. Remove from the heat and stir in
¾ cup of the almonds and remaining 2 teaspoons vanilla.
Line a 151⁄2-by- 101⁄2-by-1-inch jellyroll
pan with aluminum foil. Firmly press two
thirds (approximately 31⁄
3 cups) of the oat
mixture into the pan. Spread the chocolate
mixture over the oat mixture. Using your
fingers, dot the remaining oat mixture over
the chocolate. Sprinkle with the remaining
4 cup of almonds.
Bake 25 to 30 minutes or until the top is
lightly browned (the chocolate mixture will
still look moist). Set the pan on a wire rack
and let cool. Invert the pan and remove the
foil. Cut into 2-inch-by-1-inch bars.
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