Prep Time 15 min
Cook Time 45 Min
Servings 3
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup (1 stick) butter
  • 1 cup quick rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped nuts
  • 1/4 tsp. baking soda
  • 2 tbsps. butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tsps. Folgers Classic Roast® Instant Coffee Crystals
  • 1 tsp. vanilla extract
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips

Directions

  • Step 1

    HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray.

  • Step 2

    COMBINE 1/2 cup melted butter, oats, brown sugar, flour, nuts and baking soda in large bowl. Press firmly onto bottom of prepared pan.

  • Step 3

    BAKE 10 to 15 minutes or until surface is bubbly. Melt 2 tablespoons butter in medium saucepan, over medium heat. Add sweetened condensed milk, coffee and vanilla. Cook and stir until mixture thickens, about 15 minutes. Pour over crust.

  • Step 4

    BAKE an additional 10 to 15 minutes or until golden brown. Remove from oven. Immediately sprinkle chocolate chips on top. Let stand 1 minute. Spread chocolate while warm. Cool thoroughly. Refrigerate 30 minutes if chocolate is still soft. Cut into bars.

Serving size
(1 bar, 1/36 of recipe)

  • Calories 140
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 50mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 1g
  • Sugars 15g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet