Rocky and Oat fudge bars

Good afternoon, everyone!  I have some news to share.  There has been a major change in our lives the last two months, with a new addition to our family.  His name is Rocky. 😉

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Isn’t he adorable??!?!

Don’t be fooled by the name.  He is really docile and great with all dogs and people.

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 This is slightly surprising because he is a rescue from a high kill shelter in California.  We got him through West Coast Cocker Rescue, so if you’re considering getting a dog…. They’re great at making sure their dogs are the right fit and are in the best shape possible before adopting them out.

I didn’t grow up with dogs, so having him around has been a bit of an adjustment for me.  He puts us on a bit of a routine, with early morning walks and early bedtimes.  I actually get more sleep these days.  Our place is kept slightly cleaner…we can’t leave dirty socks lying around anymore!  And we get more exercise and spend less time on the couch.

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Rocky7

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Overall it’s been a positive experience and we are lucky to have him in our lives.  He always brings smiles to our faces after a long work day.

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We can spend hours just staring into his big brown eyes or watching him sleep oh so peacefully.  As you can see, this little fur ball keeps us busy and leaves little time for other things like trying out new recipes.

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I made these oat fudge bars a couple of weeks ago and just had time to post it now.  These bars are not super sweet, but still pretty tasty.  They are so chocolaty!  We discovered that it doesn’t just taste great with a glass of milk or a cup of coffee, but also tastes great on ice cream!  Nom nom.

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Have a great weekend, everyone!

Recipe (adapted from Rachael Ray):

  • 3/4 cups butter, softened, divided
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups oats
  • 1 cup sweetened condensed milk
  • 170g dark chocolate, chopped
  • 1 teaspoon vanilla
  1. Pre-heat oven to 350°F.
  2. Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray.
  3. With an electric mixer with a paddle attachment, cream 1/2 cup butter with both sugars and the eggs.
  4. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture.
  5. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly).
  6. Reserve the remainder of dough for the topping.
  7. Combine the condensed milk, chocolate chips, the remaining 1/4 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. (I did the melting in a bowl on top of a pot with water) Stir until smooth and pour chocolate mixture over dough in pan.
  8. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toothpick comes out with very few moist crumbs.
  9. Let cool completely before cutting and serving.
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