Chocolate Chip Squares

Here’s a bar cookie that skips the oven entirely. These chocolate chip squares cook in the microwave in about 7 minutes, and the oat-and-brown-sugar base gives them a chewy, almost blondie-like texture.

The trick is spreading the batter evenly in the pan. Thin spots will overcook while thick spots stay doughy, so take a minute to really level things out before you start. And that quarter-turn halfway through? Do not skip it. Microwaves heat unevenly, and that rotation is what keeps the edges from going hard while the center catches up.

Let them cool completely before cutting. They firm up quite a bit as they sit, and cutting too early gives you a crumbly mess instead of clean squares.

Chef Tips

• Use old-fashioned rolled oats, not quick oats. They hold their shape and give the bars more texture.
• The recipe calls for margarine, but butter works if that is what you have on hand. The flavor will be richer.
• Watch closely during the last 2 minutes. Microwave wattages vary, and these go from done to overdone fast.
• Sprinkle the chocolate chips on top rather than folding them in. They melt on the surface and create a fudgy layer.

Variations

• Use peanut butter chips instead of chocolate for a butterscotch-style bar.
• Add ¼ cup of shredded coconut to the batter for a tropical twist.
• Swap the nuts for mini M&Ms for a kid-friendly version.