CHOCOLATE NUT BARS

Chocolate Nut Bars image

Provided by Tony Rules The Kitc

Categories Bar Cookie

Time 1h40m

Yield 24 bars

Number Of Ingredients 10

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1/2 cup uncooked quick oats
1/2 cup hazelnuts, chopped
1/2 cup walnuts, chopped
3/4 cup confectioners' sugar
8 ounces semi-sweet chocolate chips
1 tablespoon shortening
2 tablespoons butter
1/2 teaspoon salt
1/3 cup corn syrup
1/2 teaspoon vanilla

Steps:

Preheat oven to 350.
Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
Reduce oven temperature to 325.
Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
Stir in confectionary sugar, then set aside.
Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
Spread evenly on bottom of prepared 8" square pan.
Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
Stir in corn syrup. Let cool slightly, and add vanilla.
Stir corn syrup mixture into oat mixture, just until moistened.
Gently spoon over chocolate, spreading evenly into corners.
Score lightly into 4 strips, then score each strip into 6 pieces.
Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
Remove bars from pan, lifting foil by edges.
Place on cutting board; cut along score lines into 24 pieces. Remove foil.
Store in airtight container in refrigerator.