Back to the recipes I went looking for ideas of how to create a similar dessert. I came across an oatmeal chocolate chip bar that had a ‘crust’ to it…ahh haa! I combined the two recipes which resulted in my new dessert. It was quick and easy and turned out beautifully. It’s very sweet and rich, so my recommendation would be to add a scoop of frozen vanilla yogurt which cuts through the sweet chocolate crunch. You could also use walnuts instead of pecans for a little less richness. Try heating the slice just to warm before adding the frozen yogurt…it melts down the sides creating a wonderful lava of goodness.
- ½ cup butter, softened
- 1 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ¼ cup all purpose gluten free flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups gluten free oats
- 1 cup Sweetened condensed milk (almost a full can)
- 1 cup semi sweet chocolate chips
- 2 Tbsp butter
- ½ tsp salt
- 1 tsp vanilla
- 2.25 oz pkg chopped pecans (or walnuts)
Cream the butter and brown sugar, beat in egg and vanilla. Combine the flour, baking soda, salt and oats together and gradually combine with the butter mixture.
Lightly spray a spring form pan with non-stick spray and press 2/3rd’s of the oatmeal mixture into bottom forming a crust. Press to make the crust even all around the pan.
In a small heavy saucepan over low heat, combine sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt, stirring until melted and smooth. Remove from heat and stir in vanilla and pecans.
