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Preheat oven to 325°F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, 1/2 cup flour, the brown sugar, baking soda and 1/4 teaspoon salt. Stir in 6 tablespoons melted butter. Pat into the prepared baking dish. Bake for 10 minutes.
Meanwhile, in a small bowl, stir together cream cheese, egg yolk and 1/4 cup granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
In a large bowl, combine the remaining 3/4 cup granulated sugar, the remaining 1/4 cup melted butter, melted chocolate and vanilla. Beat in the whole egg. In a small bowl, stir together the remaining 2/3 cup flour, baking powder and the remaining 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
Cool in the pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.