Print

Oatmeal Fudge Bars Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Deliciously rich and chewy Oatmeal Fudge Bars featuring a buttery oatmeal cookie base layered with a smooth, creamy chocolate fudge topping. This easy-to-make treat combines the wholesome texture of oats with the indulgent flavors of semi-sweet chocolate and sweetened condensed milk, perfect for satisfying your sweet tooth.

Ingredients

Scale

Oatmeal Cookie Layer

  • 1/2 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 and 1/3 cups old-fashioned oats

Chocolate Fudge Layer

  • 1 and 1/4 cups semi-sweet chocolate chips (or 50-70% dark chocolate)
  • 1 cup sweetened condensed milk (one 14-oz can)
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal, or alternatively, use lightly greased aluminum foil.
  2. Mix Oatmeal Cookie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking to combine thoroughly. Stir in the all-purpose flour, salt, and cinnamon until just incorporated. Fold in the old-fashioned oats evenly throughout the mixture.
  3. Create Oatmeal Cookie Base: Spoon about three-quarters of the oatmeal cookie batter into the bottom of your prepared pan, spreading evenly to form a smooth, dense layer. Set aside the remaining batter (about 1/2 to 3/4 cup) for later use.
  4. Prepare Chocolate Fudge: Fill a medium saucepan with about 1/2 inch of water and bring to low-medium heat. Place a large heatproof glass bowl over the saucepan, ensuring the bowl’s bottom does not touch the water (double boiler setup). Add the chocolate chips, sweetened condensed milk, and butter to the bowl, stirring gently until the mixture melts into a smooth, glossy chocolate fudge.
  5. Assemble Bars: Remove the chocolate fudge from heat and immediately pour it evenly over the oatmeal cookie layer in the pan. Scatter spoonfuls of the reserved oatmeal cookie mixture over the top of the fudge, leaving some fudge visible between dollops for a marbled appearance.
  6. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The oatmeal cookie pieces on top should look set but the bars will remain chewy; avoid overbaking if you prefer softer bars.
  7. Cool and Slice: Remove the pan from the oven and allow the bars to cool fully at room temperature for about 3 hours to set properly. Use the parchment paper or foil overhang to lift the bars out of the pan. Slice into bars with a sharp knife and serve.

Notes

  • Do not substitute sweetened condensed milk with evaporated milk as it will alter the texture and sweetness of the fudge layer.
  • For a richer chocolate flavor, use dark chocolate chips between 50-70% cocoa.
  • Ensure the bottom of the glass bowl does not touch the boiling water during melting to prevent scorching.
  • Bars can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
  • For crispier bars, bake a few minutes longer but expect less chewiness.

Keywords: Oatmeal fudge bars, chocolate fudge bars, easy dessert bars, chewy oatmeal bars, baked chocolate bars

Find it online: https://platedbyemma.com/oatmeal-fudge-bars-recipe/