Oatmeal Fudge Bars
These easy Oatmeal Fudge Bars are a decadently simple dessert. A combination of rich chocolate fudge sandwiched between two layers of soft and chewy oatmeal cookies.
Why You’ll Love These
These oatmeal cookie bars are easy to make with just a few basic pantry ingredients. It’s a basic oatmeal cookie dough with an easy no candy thermometer fudge.
- These oat fudge bars are simple and easy to prepare.
- Cookie bars feed a crowd. You can cut these into the size you prefer. I find them very rich so I cut them into small pieces.
- The flavor combination of buttery-rich, hearty oatmeal cookies with the creamy decadent thick fudge ripple is the perfect dessert.
- It’s a dupe of the Starbucks fan favorite Oat Fudge Bars. These homemade oatmeal fudge bars are way better!
Be sure to check out some of our other favorite dessert recipes to make are Chewy Snickerdoodle Bars, Thick and Chewy Old Fashioned Oatmeal Raisin Cookies, Easy Chocolate Bundt Cake, Fudgy and Chewy Brownies, and Dark Chocolate Fudge.
How to Make Oatmeal Fudge Bars
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Line the pan with a parchment paper sling. This will make it easier to lift them out for slicing.
- You can mix the cookie dough with an electric hand mixer or a stand mixer.
- Do not overheat the fudge mixture in the microwave. It will burn and seize. Melt until about 75%, then stir to continue melting the chips until smooth and creamy.
- You can also melt the fudge ingredients in a medium saucepan over medium-low heat, stirring constantly until melted. Remove from the heat and stir in the vanilla.
- DO NOT OVERBAKE these chewy oatmeal cookie bars! Check for doneness at 20 minutes. You should only need 1 or 2 more minutes of baking if that. If you overbake these chocolate oatmeal bars the cookie bar will be extremely dry, not soft, chewy, and moist.
- Allow them to cool completely, for at least 3 hours before slicing. They need time to set up or they will be a gooey mess.
Variations
- Add toasted chopped nuts such as pecans, almonds, or walnuts to the fudge layer.
- You can substitute milk chocolate chips or dark chocolate chips for semi-sweet chocolate chips.
- Use salted butter for a stronger sweet and salty taste.
FAQs
Can I use quick oats?
Yes. The texture will not be as chewy as it is with old-fashioned rolled oats.
Storing
Store in an airtight container at room temperature for 3-5 days. Or in the refrigerator for up to a week.
Freezing
This oatmeal fudge bars recipe freezes beautifully. They even taste delicious frozen. Place them in a freezer safe container and freeze for up to 3 months.
More Delicious Cookie Bar Recipes
Oatmeal fudge Bars Recipe
These decadent oatmeal fudge bars have a creamy, rich homemade fudge center sandwiched between two layers of soft and chewy oatmeal cookie bars.
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Servings: 32
Calories: 244kcal
Ingredients
Oatmeal Cookie Layers
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter softened
- 2 cups Dark brown sugar packed, or light brown sugar
- 2 large Eggs room temperature
- 2 tsp Vanilla extract
- 3 cups Old-fashioned oats
Fudge Layer
- 2 cups Semi-sweet chocolate chips
- 1 14oz Can of sweetened condensed milk
- 2 tbsp Unsalted butter
- 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350º F. Line a 9×13 baking pan with parchment paper leaving overhang (parchment paper sling). Spray exposed areas of the pan with baking spray that contains flour.
- In a medium-sized bowl whisk together the all-purpose flour, baking soda, and kosher salt. In a large bowl beat the butter and brown sugar together, until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Kosher salt, 1 cup Unsalted butter, 2 cups Dark brown sugar, 2 large Eggs, 2 tsp Vanilla extract
- Stir in the dry ingredients and oats until just combined.3 cups Old-fashioned oats
- Press 2/3 of the cookie dough (about 3 1/2 cups) into the bottom of the pan. Reserve the remaining oat mixture for the top.
- In a microwave-safe bowl combine the semi-sweet chocolate chips and condensed milk, and microwave in 30-second intervals, stirring the chocolate mixture between intervals, until almost melted. Stir in the vanilla until it’s smooth and creamy.2 cups Semi-sweet chocolate chips, 1 14oz Can of sweetened condensed milk, 2 tbsp Unsalted butter, 1/2 tsp Vanilla extract
- Pour the fudge mixture over the cookie dough and spread evenly with an offset spatula. Drop small pieces of the remaining cookie dough over the top of the chocolate fudge layer.
- Bake for 20-23 minutes, until the top cookies are golden brown. DO NOT OVERBAKE. Cool completely before slicing, for 3-4 hours.
Notes
Do not overheat the fudge mixture in the microwave. It will burn and seize. Melt until about 75%, then stir to continue melting the chips until smooth and creamy.
DO NOT OVERBAKE these cookie bars! Check for doneness at 20 minutes. You should only need 1 or 2 more minutes of baking if that. If you overbake these the cookie part will be extremely dry, not soft, chewy, and moist.
Storing – Store them in an airtight container at room temperature for 3-5 days. Freeze for up to 3 months.
Nutrition
Calories: 244kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 82mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 222IU | Vitamin C: 0.001mg | Calcium: 28mg | Iron: 2mg