Oatmeal Fudge BarsWhy make the “Oatmeal Fudge Bars,” from Pastry Affair? Well…why not? This is quite a lovely accomplishment, that tastes better than an oatmeal cookie, for sure.

Before you start mixing anything, let the butter sit with the sugar until it softens. This batter is very stiff, and must be pressed into the pan with your hands (that’s OK).

Now without a microwave, I mixed and melted my “fudge” in a pan on the stove top. It was easy enough to spread it onto the layer of stiff batter.

I baked my bars for 27 minutes, until “lightly brown.”

As I said, this isn’t a cookie. The creamy fudge layer changes the mouthfeel and makes this something different. It’s lovely.

PREP TIME: soften butter, assemble, bake in 27 minutes, cool before cutting and serving
TASTE: oatmeal cookie + creamy fudge

Next time, I’ll cook the “Herbed Ricotta, Asparagus, and Phyllo Tart,” from the April 2017 issue of Cooking Light, because I can’t keep away from phyllo dough for too long.