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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 350 degrees f. grease a 15-1/2 x 10-1/2 x 1-inch jelly roll pan (i use vegetable oil spray such as pam). for the oatmeal mixture, mix sugar, butter, eggs, and vanilla. stir in baking mix and oats; reserve. for the chocolate mixture, heat chips, condensed milk, butter, and the salt in a 2-quart saucepan over low heat, stirring constantly, until smooth. stir in nuts and vanilla. press about 2/3 of the oatmeal mixture into the pan with greased hands. spread the chocolate mixture over the oatmeal layer. drop remaining oat mixture by spoonfuls onto the top. bake until light brown, about 30 minutes. cool completely; cut into 2 x 1-inch bars.