Chocolate Squares
These chocolate squares layer a chewy oat base, a soft chocolate and condensed milk filling, and a loose crumb topping. The base and topping come from a single dough, so there is only one mixing job before the filling. Melting the chocolate over simmering water keeps it from scorching. The topping is deliberately patchy, letting the dark filling show through the golden oat crumbs.
Instructions
Cream the softened margarine and brown sugar together until the mixture looks light and fluffy. Beat in the egg and the first teaspoon of vanilla.
In a separate bowl, blend the flour, rolled oats, baking soda and the ½ teaspoon of salt. Add this to the creamed mixture, starting with a wooden spoon, and mix until the dough looks crumbly.
Set aside roughly one third of the crumbly mixture in a bowl. Press the rest into a greased, lined square pan to make the base.
Put the filling ingredients (condensed milk, chocolate chips, hard margarine, the second teaspoon of vanilla and the ¼ teaspoon of salt) in a bowl set over a pot of boiling water. Heat them until the chocolate chips are just melted.
Spread the chocolate mixture evenly over the base, keeping the sides of the pan clean. Sprinkle the reserved crumbs over the top. They will not cover the whole surface, which is expected.
Bake at 350°F (180°C) for 20 to 25 minutes, just until the oat topping turns light golden. Let the pan cool, then cut into squares and serve.
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