Halloween Goody Bars

Decorate these chocolatey bars with orange and black candies for a seasonal twist.

By The Editors

The Big Book of Cookies, Betty Crocker

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You could pass these chocolate-pecan bars from Betty Crocker The Big Book of Cookies (Wiley) out to local trick-or-treaters, or you could pour a gigundo glass of milk and eat them all yourself. Trust us, no one who’s tried one will blame you.

Active Time: 35 minutes
Total Time: 3 hours 30 minutes

Ingredients:
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 teaspoon salt
1 cup butter, melted
1 cup chopped pecans
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
2 tablespoons butter, softened
3/4 cup orange and brown candy-coated chocolate candies

Directions:
1. Heat oven to 350 degrees F. Spray 13x9-inch pan with cooking spray.

2. In large bowl, mix oats, flour, brown sugar, salt and 1 cup butter with spoon. Stir in pecans. Remove 1 cup; reserve for topping. Press remaining mixture into pan.

3. In 2-quart saucepan, cook condensed milk, chocolate chips and 2 tablespoons butter over medium heat, stirring constantly, until chips are melted and mixture is smooth. Spread chocolate mixture over crust. Sprinkle with candies and reserved oat mixture; press into chocolate mixture.

4. Bake 23 to 25 minutes or until set. Cool completely, about 21/2 hours. Cut into 8 rows by 4 rows.

Tip:
Make these bars year-round, using different colors of chocolate candies to match the season.

Makes 32 bars

Nutritional Information Per Bar: Calories 240; Total Fat 13g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 20mg; Sodium 140mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g

Excerpted from Betty Crocker The Big Book of Cookies © 2012. Reprinted with permission from John Wiley & Sons, Inc.

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