Chocolate In-Betweens (and variations)

1 cuppacked brown sugar
3/4 cupbutter, chilled
1/2 tspsalt
1 1/2 cupall-purpose flour
1 cupuncooked oatmeal
1 can (14 oz)sweetened condensed milk
3/4 to 1 1/4 cupsemisweet chocolate chips (vary according to your preferences)

Preheat oven to 350 degrees. In food processor, mix flour, salt, and butter. Stop when everything is blended into a fine meal (but before it forms a ball). Combine the brown sugar. Add the oatmeal, and pulse it to integrate. (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan. Reserve the other half.

In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated. Pour over the crust in the pan. Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up). Bake until lightly brown, about 25 to 30 minutes.


Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.

Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers. (My personal favorite is blackberry.)

Origin unknown (possibly from a food processor instruction manual). Edited by Dan Bornstein.

Back to Dan's Favorite Recipes.

Recipe copyright © 1997–2024 Dan Bornstein. All rights reserved.