Gooey oat bars

This recipe is from Deb Perelman’s ‘smitten kitchen every day’ cook book.  It is a wonderful recipe to serve a crowd.  I doubled it and it baked up great in a half sheet cake pan.  Add whatever you want to the filling to make it your own.

Crust

1 3/4 cups flour
1/2 teaspoon salt
1/3 cup sugar
3/4 cup plus 2 tablespoons butter

Filling
1/2 cup butter
1/2 cup sugar
3/4 cup brown sugar
1/4 teaspoon salt
3 eggs
1 1/2 teaspoon vanilla
1 1/3 cups oats
1/2 cup coconut
1 1/2 cup mixed chocolate, nuts, dried fruits

Line 9x13 pan with parchment paper and hang over sides creating a sling
Preheat oven to 350

Make the Curst.  Combine flour, salt and sugar in bowl of food processor.  Cut in the butter and run machine until the mixture forms large clumps.  It really does work.  Transfer to pan and press across bottom and 1/4 inch up sides.  Bake 15-20 minutes until very pals golden

Make filling. Brown butter in a saucepan, remove from heat and add sugars and salt.  Let cool slightly.  Add eggs beating after each one.  Add vanilla and then stir in oats, coconut and chocolate.  Pour over crust and bake for 15-20 minutes more.  Let cool and refrigerate till ready to serve.  Bars will cut easily when refrigerated