Oatmeal Fudge Bars Recipe

Introduction

Oatmeal Fudge Bars combine the chewy texture of oatmeal cookie layers with a rich, creamy chocolate fudge center. This delightful treat is perfect for satisfying both cookie and chocolate cravings in one bite. Easy to make and wonderfully indulgent, they’re a great dessert or snack anytime.

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla
• 1 cup + 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 and 1/3 cups old-fashioned oats
• 1 and 1/4 cups semi-sweet chocolate chips or 50-70% dark chocolate
• 1 cup sweetened condensed milk (one 14-oz can; do not use evaporated milk)
• 2 tablespoons unsalted butter

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang around the edges, or use aluminum foil lightly greased.
2. Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Then whisk in the egg and vanilla until smooth.
3. Step 3: Fold in the flour, salt, and cinnamon, followed by the oats until well combined.
4. Step 4: Spoon about three quarters of the oatmeal mixture into the bottom of the prepared pan, pressing gently for an even layer. Set aside the remaining oatmeal mixture.
5. Step 5: Add about 1/2 inch of water to a medium saucepan and heat over low-medium heat. Place a large glass bowl on top, ensuring it does not touch the water.
6. Step 6: Add the chocolate chips, sweetened condensed milk, and butter to the bowl. Stir gently as the ingredients melt together into a smooth fudge mixture. Remove from heat once melted.
7. Step 7: Pour the chocolate fudge layer evenly over the oatmeal base in the pan.
8. Step 8: Drop tablespoon-sized amounts of the reserved oatmeal mixture over the fudge so some chocolate shows through.
9. Step 9: Bake for 25-30 minutes, until the oatmeal pieces on top look set. Baking longer will create crispier bars, while shorter baking keeps them chewy.
10. Step 10: Cool the bars completely for about 3 hours. Use the parchment overhang to lift them out, then slice into bars with a sharp knife.

Tips & Variations

• For a nutty addition, fold in 1/2 cup chopped walnuts or pecans into the oatmeal mixture before baking.
• Use dark chocolate chips for a richer, slightly less sweet fudge layer.
• If you prefer softer bars, slightly underbake by a few minutes and allow to cool fully before cutting.
• Replace cinnamon with a pinch of nutmeg or pumpkin pie spice for a spiced twist.

Storage

Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat slightly in the microwave if you prefer a gooey texture, but they are delicious cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide a chewier texture that works best, but quick oats can be used if needed. The texture will be softer and less distinct.

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose blend that measures cup-for-cup to achieve similar results.

Oatmeal Fudge Bars Recipe

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4.4 from 144 reviews

Delicious and chewy Oatmeal Fudge Bars featuring a buttery oatmeal cookie base layered with rich, smooth chocolate fudge, perfect as a decadent dessert or sweet snack.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Layers

• 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

• 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 Oven 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 for easy removal, or use aluminum foil lightly greased.
2. Make Oatmeal Cookie Layer: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking until combined. Fold in the all-purpose flour, salt, and cinnamon, followed by the old-fashioned oats until the mixture is evenly combined.
3. Layer Oatmeal Mixture: Spoon about three-quarters of the oatmeal mixture into the prepared baking pan and spread it evenly to form the bottom cookie layer. Reserve the remaining oatmeal mixture (approximately 1/2 to 3/4 cup) for topping.
4. Prepare Chocolate Fudge: Fill a medium saucepan with about 1/2 inch of water and bring it to a low-medium heat. Place a large glass bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Add the chocolate chips, sweetened condensed milk, and unsalted butter into the bowl. Stir gently as the mixture melts until smooth and fully combined. Remove from heat once melted.
5. Assemble Bars: Pour the smooth chocolate fudge evenly over the oatmeal cookie layer in the baking pan. Using tablespoons, drop the reserved oatmeal mixture over the top so some chocolate fudge remains visible.
6. Bake: Bake in the preheated oven for 25 to 30 minutes. The oatmeal pieces on top should appear set but not overly browned. Baking longer will yield crispier bars, while this timing keeps them chewy.
7. Cool and Slice: Allow the bars to cool fully, about 3 hours, so they set properly. Use the parchment paper or foil overhang to lift the bars out of the pan, then transfer to a cutting board. Slice into bars with a sharp knife and serve.

Notes

• Do not substitute sweetened condensed milk with evaporated milk as it will affect the fudge consistency.
• For best results, fully cool the bars before slicing to ensure clean, neat pieces.
• You can store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Use semi-sweet or dark chocolate chips depending on your preferred chocolate intensity.
• If you prefer crispier bars, bake an additional 5 minutes but note the texture will be less chewy.

Keywords: oatmeal fudge bars, chocolate fudge bars, chewy oatmeal bars, chocolate dessert bars, easy baking recipe