Ingredients
- 1 cup quick-cooking rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
- 1 3-ounce package cream cheese, softened
- 1 egg yolk
- 1 cup granulated sugar
- 10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
- 1/4 cup butter melted
- 1 ounce unsweetened chocolate, melted and cooled
- 1/2 teaspoon vanilla
- 1 egg
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup purchased chocolate fudge frosting
Preparation
Step 1
1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectanglar baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.
2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately ass flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until cambined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
4. Cool in pan on wire rack. Spread with chocolatefudge frosting. Cut in to bars.
Makes 32 bars