Oatmeal Fudge Bars

I need to call a conference with the People Who Invent Baby Clothes. We have to tell them something that I am sure they do not know. Are they not aware that the main people who snap up baby stretchies are either majorly sleep deprived mothers or seriously clueless fathers? (Sorry Big D. Its just part of being a Man. Sweat and sawdust, my friend.) Big D. correctly commented that you need a PhD to snap those things up, and really, he's not that far off. You start snapping and before you know it, the poor little Grumpy Bundle of Joy is snapped up with his head over his feet and his toes popping out somewhere in between. Just sharing my thoughts with you on this. It's funny, because anytime someone snaps up a baby, they always sigh and say "I don't know how this thing goes..." Its like the fact everyone knows but no one talks about. So I think someone should definitely enlighten Them. Maybe we can pass a law that all baby things must close with zippers? Just banish those pesky snaps all together. Just a thought here. Anyways, for those of you not losing any sleep over snaps and zippers and grumps, here's something good to munch on:

Oatmeal Fudge Bars                                                                                         adapted from Baking and Mistaking

*Disclaimer: These bars are crumby when you cut them. If anyone has a solution on how to get them less crumby, I'd love to hear!

2 cups instant oats

2 cups packed brown sugar

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup margarine or butter, melted

Filling:
3 cups chocolate chips

1/2 cup margarine or butter

2 eggs

1/2 cup flour

1/2 cup brown sugar

1 tablespoon instant coffee granules

1/2 teaspoon salt

Preheat oven to 325°. Line a 9x13 pan with parchment paper and set aside. In a small bowl, combine the oats, brown sugar, flour, baking powder, baking soda and salt. Add in melted margarine and stir until combined. Press 1/2 the mixture into the bottom of lined pan. Reserve the rest of the crumbs. Bake for 8 minutes and then let cool. 

Prepare the filling:

Melt margarine or butter in a small saucepan. Add chocolate chips and stir constantly over low heat until melted. Remove from heat. Let cool slightly and whisk in eggs. Add in flour, sugar, coffee and salt and stir until combined. Spread over cooled crust and sprinkle with remaining oat mixture. Bake again at 325° for 25-30 minutes. Cool for 2 hours before cutting.