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Oatmeal Fudge Bars Recipe

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4.1 from 5 reviews

Deliciously rich and chewy oatmeal fudge bars featuring a buttery oatmeal cookie base layered with smooth, creamy chocolate fudge. These bars are baked to perfection with a crinkly fudge top and slightly golden cookie dough edges, perfect for satisfying your chocolate cravings in a homemade treat.

  • Total Time: 41 minutes
  • Yield: 12 servings

Ingredients

Oatmeal Cookie Dough

  • ½ cup unsalted butter, softened
  • ¼ cup brown sugar, packed
  • ½ cup granulated sugar
  • ¼ teaspoon sea salt
  • 1 large egg, room temperature
  • 1 tablespoon vanilla paste
  • 1 ¾ cup rolled oats
  • 1 cup all purpose flour (120g)
  • ¼ teaspoon baking soda
  • 1 teaspoon cornstarch

Fudge Filling

  • ½ cup semisweet chocolate chips
  • ½ cup dark chocolate chips (or chopped dark chocolate)
  • ½ cup sweetened condensed milk (about 1/2 a 300ml can)
  • 1 teaspoon vanilla paste
  • ¼ teaspoon sea salt
  • 2 tablespoons heavy whipping cream (or butter)

Instructions

  1. Prepare the oven and pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang on the borders to easily lift the bars out later. Preheat the oven to 350°F (180°C).
  2. Make the cookie dough base: In a large bowl or stand mixer, beat together softened butter, brown sugar, granulated sugar, and sea salt with an electric mixer until creamy and smooth. Add the egg and vanilla paste, beating again until fully combined and creamy.
  3. Add oats and dry ingredients: Mix in the rolled oats thoroughly. Sift together the flour, baking soda, and cornstarch, then add to the bowl. Mix until the dough is combined into a thick cookie dough.
  4. Form the cookie crust: Set aside about half a cup of dough for topping. Press the remaining dough evenly into the bottom of the prepared parchment-lined baking pan to form the crust layer.
  5. Prepare the fudge filling: In a small saucepan, combine semisweet and dark chocolate chips, sweetened condensed milk, heavy cream (or butter), vanilla paste, and sea salt. Heat over low heat, stirring frequently with a spatula to prevent burning, until the mixture is completely smooth and glossy.
  6. Assemble the bars: Immediately pour the smooth fudge filling over the pressed cookie dough in the pan, spreading it evenly into a flat layer. Scatter the reserved cookie dough pieces flattened evenly on top of the fudge.
  7. Bake: Bake in the preheated oven for 24-26 minutes. The fudge top should develop a crinkly surface, and the cookie dough edges should turn slightly golden brown. Avoid overbaking to prevent the bars from becoming hard and crispy.
  8. Cool and slice: Allow the bars to cool completely to room temperature before slicing them into 12 rectangular squares (4 by 3). For cleaner cuts, chill the bars in the refrigerator for about one hour and use a clean, sharp knife, wiping it between cuts.

Notes

  • Use room temperature butter and egg for better mixing and texture.
  • Chilling the bars before cutting helps achieve neat slices and prevents crumbling.
  • Heavy whipping cream can be substituted with butter for a slightly different texture but equal richness.
  • Ensure to stir fudge filling constantly on low heat to avoid burning and achieve a smooth consistency.
  • Store bars in an airtight container at room temperature or refrigerated for longer freshness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/oatmeal-fudge-bars-recipe/