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Submitted by Fayge Young
My homage to the classic oatmeal-based, chocolate and peanut butter topped bar cake. A cakier, yet chewy base for a two-layered chocolate-peanut butter topping, adapted from two different recipes.
1 and 1/2 sticks (3/4 cup) margarine
1 and 1/2 cups brown sugar
1 egg
1 cup flour
1 cup oatmeal
1 teaspoon coffee powder (vanilla flavored coffee is wonderful)
1/2 teaspoon vanilla
8 ounces (1 and 1/3 cups) choc chips
1 and 1/2 cups (or one standard jar) peanut butter
1 cup chocolate chips
1 tsp of corn syrup
1 stick (1/2 cup) margarine
Preheat oven to 350F. Cream margarine and sugar, and add rest of ingredients. Spread in a greased 9 x 13.
Bake for 15–20 minutes. Best if taken out by 16 minutes.
Let cool and spread topping (below).
Melt chocolate chips with peanut butter. Stir about 30 seconds till it cools slightly. Pour over cooled crust.
Chill in fridge for about an hour.
Melt chocolate chips, corn syrup, and margarine. Stir about 30 seconds till cool. Pour over chilled first topping.
Let set till firm, and slice.
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