Chocolate Ripple Square
Base and Topping
1 Cup butter softened
2 Cups brown sugar
1 tsp. Vanilla
2 Cups flour
(2/3 tapioca, 1/3 millet, 1 sorghum)
1 tsp. soda
1 tsp. salt
4 Cups oatmeal (quick type)
Cream butter and brown sugar. Add eggs, beat till smooth. Add vanilla. Beat in flour, soda and salt. Add oatmeal and mix till well distributed. Might have to stir oatmeal in by hand. Set aside.
12 oz. chocolate chips semi-sweet
14 oz.can (1 cup) Sweetened condensed Milk
1 ½ cups nuts, chopped
2 Tablsp. Butter
2 tsp. vanilla
Place all ingredients for filling in heavy saucepan and place over low heat. Cook till chocolate is melted. Stir till all is smooth.
In a big pan 12 x 18 x ¾” lay out 2/3 of dough mixture or a little more, patting into place evenly with floured fingers. Spread chocolate filling over this and dot rest of flour mixture over the chocolate filling. Press down firmly with hands or spatula. Bake in 350 oven for 20 -23 minutes. Cut while still warm Makes about 3 ½ dozen. 1 ½” squares.
These keep well and really freeze well too.