- Servings: 3 dozen
Ingredients:
| Crisco Original No-stick Cooking Spray | |
| ½ cup | (1 Stick) Butter, melted |
| 1 cup | Quick Rolled Oats |
| ½ cup | Firmly Packed Brown Sugar |
| ½ cup | Pillsbury Best All Purpose Flour |
| ½ cup | Finely Chopped Nuts |
| ¼ tsp | Baking Soda |
| 2 Tbsp | Butter |
| 1 tsp | Vanilla Extract |
| 1 cup | (6 Oz. Pkg.) Semi-sweet Chocolate Chips |
| 1 | (14 Oz.) Can Eagle Brand Sweetened Condensed Milk |
| 2 tsp | Folgers Classic Instant Coffee Crystals |
Directions:
Heat oven to 350 F. Coat 13 x 9-inch baking pan with no-stick
cooking spray.
Combine 1/2 cup melted butter, oats, brown sugar, flour, nuts
and baking soda in large bowl. Press firmly onto bottom of prepared pan.
Bake 10 to 15 minutes or until surface is bubbly. Melt 2
tablespoons butter in medium saucepan, over medium heat. Add sweetened
condensed milk, coffee and vanilla. Cook and stir until mixture
thickens, about 15 minutes. Pour over crust.
Bake an additional 10 to 15 minutes or until golden brown.
Remove from oven. Immediately sprinkle chocolate chips on top. Let stand
1 minute. Spread chocolate while warm. Cool thoroughly. Refrigerate 30
minutes if chocolate is still soft. Cut into bars.
