Oatmeal Fudge Bars
These indulgent oatmeal fudge bars left me speechless! Creamy homemade fudge sandwiched between two oatmeal cookie layers. You will love the texture of the oatmeal bars that pairs perfectly with the rich chocolate fudge.
Servings: 16 bars
Ingredients
Oatmeal Bar Layer
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 ⅓ cup brown sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ⅔ cups quick oats
- 2 ¼ cups flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
Fudge Layer
- 1 ¼ cup sweetened condensed milk
- 2 ¼ cup semi sweet chocolate chips
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla
- ½ cup butter
Instructions
Oatmeal Bar Layer
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch pan with pan spray and, if desired, line with parchment paper leaving a 1-2 inch overhang on either side for easy removal from the pan.
- Add 1 cup of the butter and both sugars to a stand mixer fitted with the paddle attachment or use a hand mixer. Beat them together until light and fluffy, about 3-4 minutes on high speed. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla and mix until combined.
- In a separate large bowl, whisk together the oats, flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix just until fully combined.
- Press ⅔-¾ of the mixture into the bottom of your prepared pan and set aside.
Fudge Layer
- Prepare the fudge by adding the sweetened condensed milk, chocolate chips, salt, vanilla, and ½ cup of butter to a medium bowl. Heat in the microwave in 45-second intervals at 50% power. Stir between intervals until the chocolate fully melts and the mixture smooths.
- Pour the fudge over the dough in the pan.
- Crumble the remaining dough into pieces and scatter evenly across the top of the fudge. You can leave gaps and holes, but try to make it so each bar will have an even amount of cookie on top.
- Place the pan in the oven and bake for 25-30 minutes, until the edges just barely begin to brown. Let the bars cool completely before either lifting from the pan to cut or cutting directly in the pan.
Nutrition
Calories: 602kcal | Carbohydrates: 75g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 246mg | Potassium: 338mg | Fiber: 4g | Sugar: 49g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
