If you’re a fan of desserts that deliver the ultimate cozy comfort with every bite, these Oatmeal Fudge Bars are about to become your new obsession. Picture a chewy, golden oatmeal crust layered generously with thick, velvety fudge, all crowned by craggy dollops of oat topping. Sweet, rich, hearty, and ever so slightly nostalgic, these bars are exactly what you want to whip up for a family gathering, potluck, or just to treat yourself with a homemade delight that bridges the gap between cookie, bar, and pure fudge.
Ingredients You’ll Need
The magic behind Oatmeal Fudge Bars is in the simplicity of each ingredient—every one has a role, lending either chewiness, richness, or a dose of irresistible chocolate. Let’s break down the essentials that bring this bar to life.
- Unsalted butter (1 cup softened + 2 tbsp): Butter keeps the oat layers tender and luxurious, while a little extra in the fudge helps it turn silky-smooth.
- Brown sugar (2 cups, packed): The molasses in brown sugar deepens both flavor and color, giving that classic caramel note to every bite.
- Eggs (2 large): Eggs bind the mixture and ensure the bars hold together for perfectly neat slices.
- Vanilla extract (3 tsp total): Vanilla adds a fragrant sweetness that ties together the oats and chocolate like a warm hug.
- Old-fashioned oats (2 1/2 cups): Oats provide chewy texture and a hint of rustic goodness—instant oats just don’t have the same hearty bite.
- All-purpose flour (2 cups): Flour gives the bars structure while allowing the oats and fudge to shine.
- Baking soda (1 tsp): Just enough to keep the base slightly lifted rather than dense or flat.
- Salt (3/4 tsp, divided): Salt accentuates the sweetness and makes the chocolate fudgy center pop.
- Sweetened condensed milk (1 can, 14 oz): This is the secret to the fudge layer’s luscious, creamy character.
- Semisweet chocolate chips (2 cups): Using semisweet lets the fudge be rich but not cloying—feel free to mix in dark for more depth.
How to Make Oatmeal Fudge Bars
Step 1: Prep Your Pan
Start by setting your oven to 350°F (175°C). To prevent sticking and make cleanup a breeze, either lightly grease a 9×13-inch baking pan or line it with parchment paper. This foundation ensures your Oatmeal Fudge Bars slip out in one beautiful piece.
Step 2: Make the Oat Layer
In a large mixing bowl, cream together one cup of softened butter with the packed brown sugar until the mixture is fluffy and pale—this traps air, making for a lighter oat base. Beat in the eggs and two teaspoons of vanilla extract, mixing until well incorporated. Now, stir in the oats, flour, baking soda, and half a teaspoon of salt. Don’t overmix at this stage; just enough to bring it all together. Remember to set aside about a third of this mixture for that signature crumbly topping later.
Step 3: Form the Crust
Press the remaining oat mixture evenly into your prepared baking pan, taking care to create a uniform layer. This will bake up chewy and golden, providing the perfect contrast to the fudgy center.
Step 4: Whip Up the Fudge Layer
In a saucepan set over low heat, combine the sweetened condensed milk, semisweet chocolate chips, two tablespoons of butter, an extra teaspoon of vanilla extract, and a final quarter teaspoon of salt. Stir continuously until the chocolate melts completely and you have a thick, glossy fudge sauce. This comes together quickly, so keep an eye (and a nose) on it and don’t let it scorch!
Step 5: Assemble and Bake
Pour your chocolate fudge mixture over the pressed oat crust and spread it out for maximum coverage—every corner deserves fudge! Spoon the reserved oat mixture in small dollops across the top; these morsels crisp up beautifully during baking, giving texture and that signature look. Bake for 25 to 30 minutes, until the topping is golden and fragrant.
Step 6: Cool and Slice
The hardest part: let the bars cool completely in the pan to set up. If you slice too soon, the fudge layer may be too gooey (unless you love that sort of thing). Using the parchment handles or a thin spatula, carefully lift the entire sheet out and cut into neat squares—about 24 bars is typical, but you can size them as you wish.
How to Serve Oatmeal Fudge Bars
Garnishes
Want to dress things up? Dust your Oatmeal Fudge Bars with a light shower of powdered sugar for instant bakery vibes, sprinkle flaky sea salt for a sweet-salty punch, or add a small scoop of vanilla ice cream on the side. Chopped nuts pressed into the fudge layer as soon as it comes out of the oven lend a crunch that pairs perfectly with all that chocolate.
Side Dishes
These bars are standouts on their own, but if you’re building a dessert platter, pair them with fresh berries or a tangy fruit salad—the brightness balances the rich chocolate-fudge factor. For a more decadent treat, serve alongside a mug of hot cocoa or a dense cold brew for a wonderful contrast in temperature and flavor.
Creative Ways to Present
Stack the Oatmeal Fudge Bars in a rustic tower for a party table centerpiece, wrap individual bars in parchment and twine for adorable edible gifts, or use mini cookie cutters to stamp fun shapes for holidays or showers. Kids especially love making sandwiches with them—just press two bars together with ice cream in the middle for an instant frozen treat.
Make Ahead and Storage
Storing Leftovers
Have extra Oatmeal Fudge Bars? Lucky you! They’ll stay chewy and delicious for up to four days at room temperature if stored in an airtight container. Be sure to separate layers with parchment or wax paper to prevent them from sticking together.
Freezing
These bars freeze like a dream. Place cooled, cut bars in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags with parchment in between layers. They’ll keep their flavor and texture for up to three months. Thaw at room temperature whenever you need a sweet pick-me-up.
Reheating
Want to bring back that just-baked warmth? Pop a bar in the microwave for 10-15 seconds or in a low oven for a few minutes. This melts the chocolate slightly and softens the oats for a bakery-fresh feel—especially delicious with that dollop of ice cream.
FAQs
Can I use quick oats instead of old-fashioned oats?
You can, but the texture will be quite different. Old-fashioned oats give the Oatmeal Fudge Bars that classic chew and rustic vibe, while quick oats will make the bars softer and less hearty.
What’s the best way to cut the bars for clean edges?
Let the bars cool completely, then use a sharp knife dipped in hot water and wiped dry between cuts. This prevents the fudge from sticking and ensures picture-perfect squares.
Can I add nuts to the recipe?
Absolutely! Stir in up to half a cup of chopped walnuts or pecans into the fudge layer before assembling. They bring extra crunch and pair beautifully with the chocolate and oats.
How do I make these gluten-free?
Swap in a cup-for-cup gluten-free baking blend for the all-purpose flour and ensure your oats are certified gluten-free. The bars will still bake up chewy and delicious!
Can I double the recipe?
Yes, you can double everything and bake in two pans or a larger rimmed sheet pan if you are feeding a crowd. Just watch the baking time, as a thicker layer might need a bit longer in the oven.
Final Thoughts
There’s something endlessly satisfying about a home-baked pan of Oatmeal Fudge Bars, whether you share them with friends or squirrel them away for midnight snacking. They’re easy enough for a weeknight, special enough for a party, and always gone far too quickly. Give them a try and let them work their tasty magic in your kitchen!
Print
Oatmeal Fudge Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delicious oatmeal fudge bars that combine the chewiness of oats with a rich chocolate layer. Perfect for satisfying your sweet tooth!
Ingredients
For the Oat Base:
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups old-fashioned oats
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Fudge Layer:
- 1 (14 oz) can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix Oat Base: Cream 1 cup butter and brown sugar, then add eggs and vanilla. Mix in oats, flour, baking soda, and salt.
- Layer and Bake: Press most of the oat mixture into the pan. Melt together condensed milk, chocolate, butter, vanilla, and salt; spread over the oat base. Drop spoonfuls of reserved oat mixture on top. Bake for 25–30 minutes.
- Cool and Serve: Let the bars cool completely before cutting into squares.
Notes
- Enhance with nuts for added crunch.
- Store in an airtight container for up to 4 days.
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