Oatmeal fudge Bars Recipe

Oatmeal fudge bars on a dark surface in front of a plate of more bars.

5 from 2 votes

These decadent oatmeal fudge bars have a creamy, rich homemade fudge center sandwiched between two layers of soft and chewy oatmeal cookie bars.

Prep Time15

Cook Time18

Cooling Time3

Course: Brownies / Bars, Cookies, Dessert

Cuisine: American

Keyword: chocolate oatmeal fudge bars, oat fudge bars, oatmeal cookie bars, oatmeal fudge bars, Starbucks

Servings:

Calories: 244kcal

Author: Leigh Harris

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