Just mixing some of my favorites together!
Pumpkin Oat Batter:
1/2 cup butter, softened
1 cup pumpkin puree
2 cups brown sugar
2 eggs
3 cups oats
2½ cups flour
1 tsp baking soda
1/2 tsp salt
Chocolate Fudge Filling:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350°. In large mixing bowl, cream butter, pumpkin, and brown sugar. Beat in eggs. Combine oats, flour, baking soda, and salt; stir into creamed mixture. Press two-thirds of pumpkin oat mixture into greased 15″x10″ sheet pan (easiest with hand sprayed with nonstick cooking spray).
In saucepan make chocolate filling, combine butter, sweetened condensed milk, and chocolate chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in walnuts if using.
Spread chocolate filling over pumpkin oat mixture in baking pan. Pinch pieces of remaining pumpkin oat mixture and evenly drop over chocolate filling (very sticky, use cooking spray on fingers). Pat down gently. Bake 25 minutes or until golden brown. Cool. Cut into squares.
One Year Ago: Apple Fritter Cake 
Two Years Ago: Orange Cream Swirl Brownies 
Cookies Cakes Pies Oh My 
Reblogged this on anetrabyle and commented:
Luvly recipe
I think I could justify this as a healthy dessert! Love it!!
This looks great Kristen! I have a chocolate cookie bar that uses condensed milk and it’s dense and so chocolatey. So I can’t wait to try this version. thanks.