2 c. flour
2 c. quick oats
1½ c. sugar
1¼ c. butter, softened
1 can coconut pecan frosting
1 c. semi-sweet chocolate chips
¾ tsp. shortening
Combine flour, oats, sugar and butter until crumbly. Set aside 1½ cups for topping. Press into a glass, ungreased, 9x13 pan. Bake at 350 for 15 minutes. Microwave frosting 1 minute and mix in 3 Tbsp. flour. Spread over crust. Sprinkle with chocolate chips. Sprinkle with reserved topping (not too clumpy/small crumbs). Bake 20-25 minutes or until lightly browned. Melt a few extra chocolate chips (maybe 1/4 c.) and shortening. Drizzle. Cut when mostly cool.
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