I'm not sure why these are called Bonnie and Clyde bars, but I do know why they are a holiday favourite in the McMillan household! Who can resist thick, fudgey, nutty chocolate sandwiched between a buttery, crumbly oatmeal crust? Make these immediately.
1 cup butter or margarine, softened
2 cups brown sugar
2 tsp. vanilla extract
1 tsp. almond extract
2 and ½ cups flour
1 tsp. baking soda
1 tsp. salt
3 cups quick cooking rolled oats
1 pkg. chocolate chips
1 can sweetened condensed milk
2 Tbsp. butter or margarine
½ tsp. salt
1 cup chopped pecans
2 tsp. vanilla nut extract
Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with butter or non-stick cooking spray.
With a mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg, and vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking soda, and salt. Stir in the rolled oats. Add the dry ingredients to the creamed mixture and set aside.
To make the chocolate filling, mix the chocolate chips, sweetened condensed milk, butter, and salt in a saucepan and melt over low heat. Add the pecans and the vanilla nut extract.