Fudgy Oatmeal Bars

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup bittersweet chocolate chips 
• 0.3 cup brown sugar packed
• 0.5 cup brown sugar packed
• 3 tablespoons butter melted
• 0.3 cup canola oil 
• 3 tablespoons canola oil 
• 2 large eggs lightly beaten
• 0.3 cup evaporated milk fat-free
• 0.8 cup flour all-purpose
• 1 cup flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon espresso granules instant
• 1 cup old-fashioned rolled oats 
• 0.3 teaspoon salt 
• 2 tablespoons butter unsalted melted
• 0.8 cup cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crust, weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife.
3. Combine flour and next 3 ingredients (through baking soda) in a medium bowl.
4. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly.
5. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray.
6. Bake at 350 for 13 minutes or until lightly browned. Cool slightly.
7. To prepare filling, weigh or lightly spoon 4 ounces flour into a dry measuring cup; level with a knife.
8. Combine flour and next 5 ingredients (through salt) in a large bowl.
9. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves.
10. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk.
11. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.
12. Spread batter over prepared crust in pan.
13. Sprinkle with reserved 3/4 cup oat mixture.
14. Bake at 350 for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack.
15. Cut into 28 bars.