Oatmeal Chocolate Sourdough Cookie Bars
If you’re looking for a dessert that is sure to impress you must try these Oatmeal Chocolate Sourdough Cookie Bars. Warm sourdough oatmeal cookies are sandwiched between a layer of gooey, fudgy chocolate creating this decadent dessert.
Servings: 12 bars
Equipment
Ingredients
Chocolate chip sourdough cookie dough
- 227 grams butter, unsalted 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 6 grams baking soda 1 teaspoon
- 4 grams salt ½ teaspoon
- 280 grams all-purpose flour 2 cups
- 90 grams rolled oats 1 cup
- 95 grams coconut flakes 1 cup
- 170 grams chocolate chunks or chips 1 cup
Chocolate fudge layer
- 120 grams sweetened condensed milk ½ cup
- 170 grams chocolate chips 1 cup
- 30 grams butter, unsalted 2 Tablespoons
- 3 grams salt ½ teaspoon
Instructions
- Start the process by creaming room temperature butter and sugars together in a bowl until light and fluffy. I recommend using beaters or a stand mixer for this.227 grams butter, unsalted, 220 grams brown sugar, 150 grams granulated sugar
- Beat in the egg, sourdough discard and vanilla extract until combined. 1 egg, 75 grams sourdough discard, 13 grams vanilla extract
- Mix in the dry ingredients: baking soda, salt, oatmeal and flour until combined.6 grams baking soda, 4 grams salt, 90 grams rolled oats, 280 grams all-purpose flour
- Fold in the chocolate chunks, coconut flakes and any other mix-ins you may want. 95 grams coconut flakes, 170 grams chocolate chunks or chips
- If you want to ferment the dough place in the refrigerator for 12-48 hours. Since it will be cold you will want to let it sit out at room temperature for 30 minutes to an hour before trying to press it into the pan. Or you can skip this step and proceed directly to baking it.
- Line a 9x9 inch pan with parchment paper. Press 2/3 of the oatmeal cookie dough into the bottom of the pan.
- Make the chocolate fudge layer by mixing together butter, chocolate chips, and sweetened condensed milk in a small saucepan on low to medium heat. Continuosly stir until melted and smooth. Be careful not to burn this. Mix in the salt at the end.30 grams butter, unsalted, 170 grams chocolate chips, 120 grams sweetened condensed milk, 3 grams salt
- Pour the chocolate layer over the cookie dough. Sprinkle the remaining chunks of cookie dough on top. Sprinkle with flaky sea salt if desired.
- Bake in the oven at 350℉ for 30-35 minutes until the cookie dough is golden brown and the middle is set.
- Let cool to set the middle and then cut and serve.
Notes
This recipe can be doubled to fit in a 10x14 inch pan.
Nutrition
Serving: 1bar | Calories: 625kcal | Carbohydrates: 80g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 528mg | Potassium: 250mg | Fiber: 3g | Sugar: 53g | Vitamin A: 582IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 2mg
