(Hazel Baumgardener's Michigan State Fair Blue Ribbon Winner, 1985)

2 sticks margarine
1/2 c. sugar
1/2 c. dark brown sugar, packed
2 egg yolks (or 1 whole egg)
1 c. flour
1 c. old fashioned oatmeal (not instant)
2 t. vanilla
6 small Hershey bars (1.2 or 1.4 oz. ea.)
1/4 c. chopped nuts (or more to taste)

Cream margarine, sugars and yolks. Mix in flour, oatmeal and vanilla. Spread in an ungreased (1x5 inch) jelly roll pan. Bake at 325°, for 20 minutes til lightly browned. Remove pan from oven and immediately place the Hershey bars on top (either broken or whole) and let the heat of the dough soften them to spreading consistency. If they do not soften enough to spread, return pan to oven a few seconds til they do soften. Spread chocolate with spatula and then sprinkle with chopped nuts. Cool and cut into bars.

Note: Be very careful you don't overheat the chocolate or it won't spread properly. You simply need to soften it til it will spread.

Blue Ribbon Heavenly Cookie Bars recipe published in our January, 1991 Menu Minder.