6 cups semisweet chocolate, chopped
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cold milk, divided
2 tablespoons cornstarch
2 tablespoons butter
3 tablespoons cornstarch
10 tablespoons white sugar
5 tablespoons water
1/4 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon salt, or to taste
1/8 teaspoon grounded cloves
1/8 teaspoon ground black pepper
1/4 teaspoon salted salt
1 1/2 cups quick cooking oats
1 cup semisweet chocolate chips
Preheat oven to 270 degrees F (130 degrees C). In a large bowl, stir together chocolate and 1 cup sugar. In a separate bowl, stir together 1/2 cup milk and 2 tablespoons cornstarch. Stir flour and 1/2 cup milk mixture into bottom of greased and floured 2 quart casserole dish.
Heat oven to 350 degrees F. Make short cut, and pour into dish.
In a large bowl, toss together remaining 1 cup milk and 1/2 of the cornstarch mixture; toss to coat. Sprinkle top with reserved 1/2 cup mixture. Divide remaining 1/2 cup milk mixture into bottom of greased and floured baking dish. Top with remaining 1/4 cup cornstarch mixture. Repeat with remaining 1/2 cup milk mixture, and spread evenly over bottom of greased baking dish.
Bake for 8 to 10 minutes or until chocolate is melted and top is lightly browned. Remove from oven; sprinkle top with remaining 1 cup cornstarch mixture. Cool for 30 to 45 minutes.
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