Chocolate Chunk Oat Bars

Everyone loves oatmeal right.......
Well they do if it has chocolate in it, and in the shape of a yummy little bar!
These bars are not only simple to make, but very aesthetically pleasing well. These bars have style and taste. What a combo! Enjoy them. They deserve it. Until next time; Here's to Cake Wishes and Chocolate Dreams!

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup (1 stick) butter; softened
1 egg
1 tablespoon water
1 teaspoon vanilla
1-1/2 cups uncooked old fashioned oats
2 cups semisweet chocolate chunks, divided

Directions
1. Preheat oven to 375 degrees f. Lightly grease 9 in square baking pan. Combine flour, baking soda, and salt in a small bowl.
2. Beat brown sugar and butter in large bowl with electric mixer at medium-high speed until creamy. Add egg, water, and vanilla; beat until well blended.Stir in flour mixture and oats; mix well. Stir in 1-1/2 cups chocolate chunks.
3. Spread dough evenly in prepared pan; sprinkle with remaining 1/2 cup chocolate chunks. Bake about 3o minutes or just until center feels firm. Cool completely in pan on wire rack.

*Courtesy of Gifts from the Kitchen

Chocolate Chip Shortbread

Oh yes, I said it. Chocolate.....Chip....Shortbread, and it's amazing. It's buttery chocolate goodness. With every bite, you might just let out a little moan of complete and utter pleasure! I know I did! I hope you enjoy making it and eating eat as much as I did. Am about to go snag another piece!!! Until Next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients
1/2 cup (1 stick) butter; softened
1/2 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips

Directions
1. Preheat oven to 375 degrees f
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt; beat at low speed until just combined. Stir in chocolate chips.
3. Divide dough in half. Press each half into ungreased 8 in round cake pan. (I used a square pan).
4. Bake 12 minutes or until edges are golden brown. Score shortbread with knife(8 triangles per pan), taking care not to cut completely through shortbread.
5. Cool in pan on wire racks for 10 minutes. Invert shortbread onto wire racks; cool completely. Break in triangles.

*Courtesy of Gifts from the Kitchen