Portion Size: 2” x 2” square

Ingredients: Yields: 32 servings

Ingredients	Notes:
1 cup quick cooking rolled oats
½ cup flour for crust layer, plus ⅔ cup for brownie layer	Divided
½ cup packed brown sugar
¼ teaspoon baking soda
¼ teaspoon salt for crust layer, plus ½ teaspoon for brownie layer	Divided
6 tablespoons melted margarine for crust, plus ¼ cup brownie layer, plus 2 tablespoons for frosting	Divided
1 ounce square unsweetened chocolate for brownie layer, plus 1 ounce square for frosting	Divided
1 egg
¼ teaspoon baking powder
¼ cup nonfat milk
½ teaspoon vanilla for brownie layer, plus 1 teaspoon for frosting	Divided
½ cup chopped unsalted walnuts for brownies layer, plus 16 halves for garnish	Divided
¾ cup powdered sugar

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Stir together oat, the ½ cup flour, brown sugar, soda, and ¼ teaspoon salt. Stir in the 6 tablespoons margarine.
2	Pat into 11 X 7 X 1½ inch baking pan.
3	Bake in 350°F oven for 10 minutes; cool.
4	Mix granulated sugar, ¼ cup of the margarine and 1 square of chocolate that has been melted. Add egg; beat well.
5	Stir together the 2/3 cup flour, baking powder, and ¼ teaspoon salt. Add to chocolate mixture alternately with a mixture of milk and the ½ teaspoon vanilla.
6	Stir in chopped nuts. Spread over baked layer. Bake in 350°F over for 25 minutes or till done. Cool.	Cook until internal temperature reaches 165°F for 15 seconds.
7	To make frosting, melt 1 square chocolate and 2 tablespoons margarine over low heat; stir constantly. Remove from heat; stir in powdered sugar and the 1 teaspoon vanilla.
8	Blend in enough hot water (about 2 tablespoons) to make an almost pour able consistency.
9	Frost brownies. Top with walnut halves. Cut into bars.