Toll House Choco-Oat Rage

These chocolate oat bars are a microwave dessert that actually works. Oats, brown sugar, margarine, flour, walnuts, eggs, vanilla, and chocolate chips get beaten into a batter, microwaved for about 9 minutes, then topped with a layer of melted chocolate chips while still warm.

Half the chocolate chips go into the batter for gooey pockets throughout. The other half get sprinkled over the hot cake straight from the microwave and left to sit for 10 minutes until they soften enough to spread into a smooth, glossy frosting layer. No extra frosting recipe needed.

The microwave gives these bars a dense, chewy texture that’s more like a blondie than a cake. Rotating the dish a quarter turn halfway through ensures even cooking since most microwaves have hot spots.

Cool the bars directly on the counter (not a wire rack) so the bottom stays slightly soft rather than drying out.

Kitchen Tips

• Watch carefully during the last minute of microwaving since the jump from done to overdone is fast
• The top should look dry and the bottom should be an even color when done
• Let the chocolate chips sit on the warm surface a full 10 minutes before spreading
• Use an 8-inch square microwave-safe glass dish, not metal

Variations

• Use peanut butter chips instead of half the chocolate chips for a peanut butter-chocolate combo
• Swap walnuts for pecans or leave them out entirely
• Bake in a conventional oven at 350°F (175°C) for 25 to 30 minutes if you prefer