Gooey Chocolate Bars

I really was going to blog tonight. I’d been putting it off because of… writer’s block? Does that count when you are a blogger? But then I slammed my finger in my car door, and before I could think about what I was doing, yanked it out without opening the door. Then I jumped up and down, tried not to cry, and might have whispered a choice word (not proud of that). I drove home with my hand on top of my head. So after that I definitely wasn’t going to blog. I could hardly open the front door. Jeremy carried everything in.

But, praise the Lord for Advil – seriously, that stuff is a wonder-drug. My finger feels so much better. As soon as the, ahem, four Advil I took kicked in, the pain left and only a weird, swollen, tingly feeling remains.

So that’s my exciting news of the day. Also, Jeremy and I are eating string cheese and chips for dinner. Just so you don’t go thinking that I cook every day.

Gooey Chocolate Bars
Adapted from Better Homes and Gardens The New Cookbook

~1 cup butter, softened
~2 cups packed brown sugar
~1 teaspoon baking soda
~2 eggs
~4 teaspoons vanilla, divided
~1 cup all-purpose flower
~1 cup wheat flower
~1/2 cup almond meal
~3 cups oatmeal
~1 14-ounce can sweetened condensed milk

Set aside 2 tablespoons of the butter. In a large mixing bowl beat the rest of the butter on medium for about 30 seconds. Beat in brown sugar and baking soda, then eggs and 2 teaspoons of vanilla. Stir in flour, then rolled oats.

In a saucepan combine the rest of the butter, the chocolate, and the condensed milk. Cook over low heat until the chocolate melts (it will take 10-15 minutes). Remove from heat and stir in vanilla.

Press two-thirds of the oat mixture onto the bottom of a greased 13x9 baking pan. Spread the filling evenly over the mix, then dot the rest of the oat mixture over top.

Bake for 25 minutes at 350 degrees. Let cool completely, then cut into bars. Enjoy!