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1.
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Heat oven to 350 F. Lightly grease a 9x13-inch pan.
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2.
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In a small sauce pan combine filling ingredients: milk, chocolate, sugar, butter, and salt.
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Stir over low heat until chocolate is melted and sugar is dissolved.
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Stir in vanilla.
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Remove from heat and set aside
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3.
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For crumb mixture: blend together the dry ingredients flour, oats, xanthan gum, salt and baking soda.
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In a second bowl, cream together butter, molasses and sugar until fluffy.
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Beat in the egg and vanilla.
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Stir in the oat mixture.
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4.
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Press 2/3 of the oat mixture on the bottom of the prepared pan.
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Pour chocolate mixture across the top of that; lightly scatter remaining crumbs across chocolate.
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5.
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Bake bars for 20 to 25 minutes.
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Cool completely on a wire rack before cutting into 24 to 36 bars.
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Note: * Bakers chocolate is used here because it is soy-free.
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If you are not worried about the bars being soy-free, use 175 grams (1 cup) semi-sweet chocolate chips in place of the unsweetened chocolate and granulated sugar.
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** Be sure your oats are gluten-free and from a trusted source.
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I used Bobs Red Mill Gluten Free Rolled oats which were briefly pulverized in a food processor to break them down a bit.
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Then in step 3, use the food processor to combine all the dry ingredients.
