I made these cookie bars for St. Patrick’s Day and they were both delicious and easy to make – win/win! I’m not a beer drinker but since I live with a beer connoisseur I know stouts are generally a winter beer. Since winter seems to be sticking around, it’s a good time to try the recipe.
This recipe also reminds me of my favorite pie. The Black Bottom Oatmeal Pie takes some time but it’s worth it. I’m going to make it after Easter when Mr. B is back on sweets.
Recipe from The Beeroness
- 9 graham cracker sheets
- 2 tbs brown sugar
- 4 tbs melted butter
- 1 ¼ cups old fashioned oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ½ tsp baking soda
- 1 tsp (salt, divided
- 3 tbs butter, melted
- 1/3 cup stout beer
- 2 egg yolks
- 1 tsp vanilla
- 4 oz dark chocolate chunks
Preheat oven to 350.
Add the graham crackers and brown sugar to a food processor, process until just crumbs remain. While the food processor is running, slowly add the butter until well combined and resembles wet sand.
Press firmly into the bottom of an 8×8 baking dish.
Add the chocoloate chips in an even layer on top of the crust.
In a large bowl stir together the oats, flour, brown sugar, white sugar, baking soda and 1/2 teaspoon salt.
Make a well in the center, add the melted butter, beer, yolks, and vanilla, stir until just combined.
Press the filling into an even layer over the chocolate chips, sprinkle the top with the remaining salt.
Bake at 350 until the top is golden brown, about 22-26 minutes.
Allow to cool completely before cutting.