These delicious cookies are a staple of local cafes in Vancouver, British Columbia, Canada. These bars freeze well, so it's nice to make extras to keep in the freezer for anytime you want a quick treat. Before cutting the bars, if you dip your knife into hot water to heat it, it will help make the process neater and cut easily through the chocolate.
1/2 cup plus 1 tablespoon butter
4 oz. semisweet chocolate, divided
1/3 C sugar
1 egg
1 cup rolled oats
1/2 C chopped walnuts
1-1/2 C coconut
1 1/2 teaspoona vanilla extract, divided
2 C confectioner's sugar
3 tablespoons butter, softened
2 1/2 tablespoons milk
1 tablespoon butter
2 (1 ounce) squares semisweet chocolate
Makes 2 Dozen Bars
Grease a 9 inch square baking pan.
In a heavy saucepan melt 1/2 cup butter 2 ounces of the chocolate. Remove from the heat and stir in the sugar, egg, oats, chopped nuts, coconut and 1 teaspoon of vanilla extract. Press mixture into prepared pan and chill for 1 hour.
Mix the confectioner's sugar with the softened butter, 1/2 teaspoon vanilla and the milk. Beat until the icing is smooth. Spread it over the oat mixture and chill for 1/2 hour.
Melt the remaining 1 tablespoon butter with the remaining 2 ounces of chocolate. Spread over the top of the bars and chill for at least 4 hours before cutting into bars.
Variation: Add a couple of drops of green food coloring and use mint flavoured chocolate chips.
Cheri Sicard is the editor
of FabulousFoods.com, a content rich online cooking community. She lives
in Los Angeles.
http://www.fabulousfoods.com
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