Oatmeal Brownie Crunch Bars begin with a cake mix for a quick and easy dessert. Crunchy oatmeal bottom and top layers, sandwich a fudgy brownie center. You may use candy-coated chocolate pieces (such as M&M’s®) as a substitute for the chocolate chips if you wish. Taste-testers loved these, and so will you!
Honey dry-roasted peanuts add extra crunch, but you may omit them, if need be. Or, try experimenting with other favorite nuts in place of peanuts.
Oatmeal Brownie Crunch Bars Recipe
1 (18.5-ounce) fudge cake mix (dark chocolate recommended)
1/2 cup water
1/2 cup (1 stick or 8 Tablespoons) butter, melted
2 large eggs, lightly beaten
4 ounces finely chopped semi-sweet chocolate bar
2 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1/2 cup coarsely chopped dry-roasted honey peanuts
1 teaspoon baking soda (not baking powder)
1 cup (2 sticks) butter or margarine, melted but cool
1-3/4 cups semi-sweet chocolate chips or candy-coated chocolate pieces
Preheat oven to 350 degrees F. Line 15 x 10 x 1-inch baking pan with non-stick foil.
Stir cake mix, water, butter, and eggs until combined. Add chopped chocolate and mix. Mixture will be thick. Set aside.
In large bowl combine oats, flour, brown sugar, nuts, and baking soda. Add butter and stir until mixture forms coarse crumbs. Toss in chocolate chips or candy-coated chocolate pieces until evenly distributed.
Set aside 2 cups of this oatmeal mixture for topping.
Pat remaining oatmeal mixture onto bottom of baking pan to form crust. Spoon prepared fudge cake mix over crust, carefully spreading into thin layer without dislodging the crust. Sprinkle reserved oatmeal crumb mixture over top of fudge mixture. Pat down lightly to adhere to the cake batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.
Yield: 48 bars
Oatmeal Brownie Crunch Bars Recipe Photo ©2019 Peggy Filippone