Rebel Bars

With its oatmeal cookie bottom and fudgey middle, this is Bobby’s all time favorite dessert. He asks for it in lieu of a birthday cake every year.

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 and 1/2 cups all-purpose flour

3 cups quick-cooking oats

1 and 1/2 cups semisweet chocolate chips

1 14 oz can sweetened condensed milk

1/2 cup chopped walnuts or pecans (optional)

2 teaspoons vanilla

1. Set aside 2 tablespoons of the butter. In a large mixing bowl, beat the butter on medium to high-speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and 2 teaspoons of vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and oats by hand.

2. For filling, in a medium saucepan combine the reserved Tablespoons of butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 Tablespoons of vanilla.

3. Press 2/3 (about 3 and 1/2 cups) of the rolled oats mixture into the bottom of an ungreased 15 by 10 inch pan. (Can use a 9 by 13. The bars will just need to cook a few minutes longer and will be a little thicker.) Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.

4. Bake in a 350 degree oven about 25 minutes or till top is lightly browned (chocolate filling will look moist). Cool on wire rack.  Wait until completely cool to cut into bars. Makes about 60 bars.