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Oatmeal Fudge Bars
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You’re going to love these buttery and chewy oatmeal cookie bars with a THICC fudge filling. These oatmeal fudge bars are the chocolate oatmeal bars of your dreams.
Oatmeal Fudge Bars
I know people are really into peanut butter and chocolate (and believe me, I am also into this. like REALLY into it), personally I feel chocolate’s real soulmate is oatmeal. And after taking a bite of these chocolate oatmeal bars with a thick fudge ripple, you’ll have to agree. The combination of the buttery, toasty, hearty oatmeal cookie and rich, creamy fudge is the type of flavor combo that leaves you thinking about these oatmeal cookie bars anytime you have a hankering for anything sweet.
What ingredients do you need for chocolate oatmeal bars?
Most of the ingredients in these oatmeal fudge bars are pantry staples you probably already have on hand! If you don’t have something on hand, you can always swap out for what you do! Check out all our favorite baking substitutions here!
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Baking Powder
- Baking Soda
- All Purpose Flour
- Old Fashioned Oats
- Sweetened Condensed Milk
- Chocolate Chips
Tips for the best Oatmeal Fudge Cookie Bars
These easy oatmeal cookie bars are pretty straight forward to make, so I don’t anticipate you having any problems. You make a basic oatmeal cookie dough and a quick, no candy thermometer homemade fudge. Follow these 3 simple steps for the best oatmeal cookie bars!
- Line the pan with parchment paper: Our favorite way to line pans is ALWAYS with parchment paper. It provides a clean, even, stick free surface every time! We absolutely love using these precut sheets to save time.
- Only stir the fudge in one direction: To prevent your fudge layer from splitting, try to only stir the fudge in one direction. This will keep your fudge glossy and thick instead of oily!
- Don’t over bake the chocolate oatmeal bars: The number one rule in cookie bar baking is don’t over bake your bars. You want a crisp and crunchy exterior and an ooey, gooey, chewy center.
How to store chocolate oatmeal bars?
One of the best things about these oatmeal cookie bars is that they keep very well! You can store them in an air tight container for up to a week or in the freezer for up to 3 months. These bars freeze super well because of their moist and fudgy texture. They taste delicious straight from the freezer, so I love whipping up a double batch in a 9 x 13″ pan and freezing half for sneaking midnight snacks over the next month.
Happy oatmeal fudge bar eating, babies. What else is there to do right now anyways other than bake and eat delicious treats? Who’s with me?
Print- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: dessert
- Method: oven
- Cuisine: american
Oatmeal Fudge Bars
Chewy and fudgy, you’ll love these oatmeal fudge bars with a THICK fudge filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
for the fudge layer
- 1/2 cup sweetened condensed milk (about half a 14 ounce can)
- 1/2 cup semisweet chocolate chips
- 1 Tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8″ square pan with parchment paper on all sides. Set aside.
- In a stand mixer fit with paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Scrape down the bowl and add the vanilla extract and egg, mixing until completely combined.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, and salt and mix well. Add the dry ingredients to the wet and mix until combined.
- Scrape down the bowl and divide the oatmeal cookie dough in half. Press half of the dough into an even layer into your prepared pan and set the other.
- Make the fudge layer. In a saucepan over medium heat, stir together the sweetened condensed milk, chocolate chips and butter. Whisk together until completely smooth. Take off the heat and stir in the salt and vanilla extract. The mixture will be glossy and thick.
- Spread the fudge mixture over the oatmeal cookie layer using an offset spatula or a spoon. Crumble the remain cookie dough over the fudge mixture, leaving some areas of fudge uncovered.
- Bake for 25 to 30 minutes or until the oatmeal bars are light golden brown. Allow to cool completely before slicing into 9 bars and serving.
Notes
- If you want to whip up a big batch, simply double the recipe and bake in a 9 x 13 pan for 30 minutes!
I WANT to love this, but have just tried it and it was a bit of a fail. I doubled it and unfortunately, the fudge layer sank to the bottom and left a sticky mess. Still delish, but not particularly what I was going for. Any ideas to help troubleshoot before the next attempt?
Hi Ali! So sorry to hear that happened–when you say it sunk to the bottom do you mean it got under the cookie layer on the bottom? I’m so confused how that could have happened but we’ll get to the bottom of it!
I’m not sure where I am going wrong with this recipe. I use a scale to measure my ingredients, but there doesn’t seem to be enough cookie dough to make a nice thick layer at least at the bottom. It ended up being one very thin layer at the bottom and then dollops on the top layer. I made this same recipe once before, doubled in a 9*13 pan and that ended up being a fail for me as well.
Why did I wait so long to make these?! My goodness, they are everything I remember from the Starbucks oat fudge bars but made 10 times better!!!! The fudge filling isn’t overly sweet and works so well with the oats. I will definitely make a double batch next time because these won’t last!
A staple recipe!! So happy to hear you loved these!