Chewy Chocolate-Oat Bars
1/2 cup semisweet chocolate chips
1/3 cup (from 14-oz can) fat-free sweetened condensed milk (not evaporated)
1 cup Gold Medal® whole wheat flour
1/2 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup canola or soybean oil
1 teaspoon vanilla
1/4 cup fat-free egg product
2 tablespoons old-fashioned or quick-cooking oats
2 teaspoons no-trans-fat stick margarine, softened*
Directions1. In 1-quart heavy saucepan, heat chocolate chips and milk over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside.
2. Heat oven to 350°F. Spray 8-inch or 9-inch square pan with cooking spray.
3. In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil vanilla and egg product with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
4. Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour fingers). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture.
5. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows. *Only use margarine with at least 65% vegetable oil.
1 Bar: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 17g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.