1 cup (250 mL) butter, softened
2 cups (500 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
2 1/2 cups (625 mL) flour
3 cups (750 mL) quick-cooking rolled oats
1 tsp (5 mL) baking soda
Chocolate Pecan Filling (click for recipe)

Using medium speed of an electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla until blended. Combine flour, oats and soda; stir into creamed mixture. Press two-thirds of oat mixture into bottom of an ungreased 10x15 inch (25x38 cm) jelly-roll pan. Spread Chocolate Pecan Filling over top. Dot remaining oat mixture on filling. Bake at 350ºF (180ºC) for 25 minutes. Chocolate filling should still look moist. Cool on a rack. Cut into squares. May be frozen.

Last updated on July 13, 2018