1/2 cup unsalted buttermilk white sugar
1 egg
2 cups semi-sweet chocolate, chopped
3 tablespoons butter
1 1/2 cups all-purpose flour
1 cup shortening
2 cups rolled oats
2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, stir together the shortening, sugar and chocolate until smooth.
In a separate bowl, stir together the butter, flour and all-purpose flour, stir into the shortening mixture. Press into the bottom of the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Let cool until bubbly.
In a saucepan over medium heat, melt the oatmeal and water. Stir often until smooth and pure. Slowly stir in the chocolate mixture, stirring until smooth. Stir in the buttermilk, or as needed. Bring to a boil. Reduce heat to medium low and simmer, covered, for 1 hour. Spring when lightly touched and slightly thickened, 5 minutes before serving.