Cream butter and brown sugar. Add oats, sugar, water,
vanilla. Stir to blend. Press firmly into greased
pan, 9 x 13 inches. Bake at 350 degrees for 15
minutes. Will not be firm. If you overbake they will
be brittle when cooled.
Wait until cookie is out of oven. Melt chocolate chips and
peanut butter in double boiler. Let baked cookie cool
slightly, then spread with melted topping. Don’t cut until
cool.
The recipe doesn’t say to keep in refrigerator but I
sometimes chill before putting them out so that they
aren’t quite so gooey. I used milk chocolate chips
because that was what I had.
Originally Submitted
8/24/2012
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