Serves 24
45 min
Oatmeal Fudge Bars
Recipe GLPR3fce3e281d4d83
Rich, chewy oatmeal bars layered with homemade fudge. A perfect combination of oats, chocolate, and caramel notes that bake into irresistible squares. These crowd-pleasing treats are ideal for potlucks, bake sales, or whenever you need a satisfying dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons butter, softened
2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter (for fudge layer)
Directions
Preheat your oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
Add the vanilla extract and eggs to the butter-sugar mixture. Beat until well combined and smooth.
In a separate bowl, whisk together the oats, flour, baking soda, and salt until evenly mixed.
Fold the dry ingredients into the wet ingredients until just combined. The mixture should come together but not be overmixed.
Remove and set aside about one-third of the oat mixture for the topping. Press the remaining two-thirds firmly into the bottom of the prepared baking dish, creating an even base layer.
Place the chocolate chips, sweetened condensed milk, and 2 tablespoons of butter in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture is completely smooth and melted, about 5–7 minutes.
Stir the vanilla extract and salt into the chocolate mixture until well combined.
Spread the warm fudge mixture evenly over the oat base layer in the baking dish.
Drop spoonfuls of the reserved oat mixture over the fudge layer, or sprinkle it gently like a streusel topping to create an uneven, rustic appearance.
Bake for 23–25 minutes, until the top is golden brown. The bars should still feel slightly soft in the center.
Remove from the oven and allow the bars to cool in the pan for at least 15 minutes before cutting into 24 squares. Serve warm or at room temperature.
