When you’re the Amish Cook’s editor you have recipes galore lying around.  I try to keep them organized in some form or fashion, but I was straightening up in my office today and found an index card with a recipe on it that had slipped behind a box.  This recipe, unfortunately, didn’t make it into the Amish Recipe Project like it was supposed to because, well, the recipe was behind a box.  So rather than let it go to waste, I’ll share with you here.  It sounds great! The recipe comes to us from the Medina, New York Amish settlement, courtesy of Mrs. David Schlabach. She doesn’t give an amount of pecans, but since they sit on top of the bar, I imagine just do it to your taste. They’d probably taste great without the pecans (that is how I’d probably make them).

1 cup butter

1 1 /4 cup white sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking powder

3 cups quick oats

1 cup flour

Combine all of the above ingredients and spread into a greased 12 X 17 inch pan.  Top with the following crumbles:

1 /4 cup butter

1 /3 cup brown sugar

2 tablespoons flour

3 /4 cup quick oats

1/4 cup cocoa

The crumbles will be sticky.  Add pecan pieces on top of crumbles. Bake at 325 on top rack and bake carefully. Check and when it appears as slightly under-baked take it out of the oven. This makes them chewy and moist. Cool completely before cutting. Enjoy the richness!