Chocolate Chunk Oat Bars

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Adapted from Smitten Kitchen, these bars tasted even better than I would have predicted when I was just testing the recipe.  They freeze well and are easiest to slice when chilled.

Ingredients:

For the Crust:

1 ¾ cups unbleached all-purpose flour
½ tsp. kosher salt
1/3 cup granulated sugar
¾ cup plus 2 tbsp. chilled unsalted pareve margarine (14 tbsp.)

For the filling:

½ cup unsalted pareve margarine
½ cup granulated sugar
¾ cup demerara style brown sugar
½ tsp. kosher salt
3 large eggs
1 ½ tsp. pure vanilla extract
1 1/3 cups rolled oats
½ cup finely shredded coconut
1 ½ cups chocolate chips/chunks

Directions:

Preheat oven to 350F and line a 9-by-13-inch baking pan with parchment paper sprayed with nonstick spray. Combine the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.

Cut the margarine into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps.

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Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and ¼ inch up the sides.

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Bake for 17 minutes, until very pale golden.

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Melt the margarine for the filling in a medium saucepan over medium heat.  Remove from the heat and stir in the sugars and salt.

Let cool for 5-10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut and chocolate.

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Pour over the parbaked crust, spreading evenly.

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Bake the bars for 23 more minutes until they are firm and golden and the bars are set.

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Science Fact of the Week:

Normally recipes require softened butter or margarine., however for this one it uses chilled margarine. This allows the crust to have bubbles of margarine melt all around, giving it a flakey texture.

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