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Ingredients
- BOTTOM LAYER:
- 1 3/4 cups quick-cooking rolled oats
- 1 cup brown sugar, packed
- 1 cups hard margarine
- 3/4 cup flour
- 1/2 cup chopped pecans
- 1/4 cup cocoa
- 1/2 tsp baking soda
- MIDDLE LAYER
- 1/2 cup brown sugar, packed
- 1/2 cup hard margarine
- 1/2 cup sweetened condensed milk
- corn syrup
- TOP LAYER
- 2/3 cuP semi-sweet chocolate chips
- 2 tbsp hard margarine
Details
Servings 54
Preparation
Step 1
BOTTOM LAYER: Heat and stir all 7 ingredients in medium heavy saucepan on mediuim until margarine is melted. Press firmly in greased 9x13" pan. Bake in 350 oven for about 15 minutes until set and edges are golden. Cool.
MIDDLE LAYER:
Combine all 4 ingredients in separate medium heavy saucepan. Bring to a boil on medium. Boil gently, stirring constantly, for 5 minutes. This burns easily on the bottom. Remove from heat. Beat slowly for about 2 minutes until slightly thickened. Do not overbeat or it will be too hard upon cooling. Spread evenly over bottom layer. Cool completely.
TOP LAYER:
Heat chocolate chips and margarine in small heavy saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Cool slightly. Spread evenly over middle layer. Chill until set.
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