Yield: 16 oatmeal fudge bars // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
Today I have something amazing for all of you.
What are oatmeal fudge bars?
I hadn’t heard of oatmeal fudge bars until recently, but when I found out about them I instantly knew I had to make my own. Looking around the internet, it seems that oatmeal fudge bars gained most of their popularity from Starbuck’s version of them. However, those bars are more oat than cookie. These oatmeal fudge bars are a cookie bar that is filled with a layer of fudge. It really doesn’t get better than this!
Quick and important notes
Measuring the ingredients
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Room temperature ingredients
It is important that the ingredients in this recipe are at room temperature so that they all incorporate properly with one another. Take out the egg at least 30 minutes before starting the recipe. If you are in a hurry and need some tricks to getting room temperature ingredients quickly, you can check out this post here!
To make oatmeal fudge bars, you will need:
All purpose flour: for structure and chewiness.
Rolled oats: for texture. I recommend using rolled oats because they lend a better texture to the bars. If you would like to use quick or instant oats you can, just note that they will change the texture of the bars.
Baking soda: for leavening.
Baking powder: for leavening.
Salt: for balancing and bringing out the sweetness of the cookie bars.
Unsalted butter: for tenderizing the dough. If using salted butter be sure to reduce the salt in the recipe from 1/2 tsp. to a scant 1/4 tsp.
Light brown sugar: sweetens, adds moisture, and adds a depth of flavor to the cookie bars.
Granulated sugar: sweetens and helps retain moisture in the dough.
Egg: for binding the dough together and adding moisture to the dough.
Vanilla: for flavoring. This is my favorite vanilla extract.
Semi-sweet chocolate chips: for the fudge layer. You can substitute in a semi sweet chocolate baking bar as well.
Sweetened condensed milk: for the fudge layer.
Tools and equipment you will need to make oatmeal fudge bars:
- 8″ square pan. This recipe is made in an 8″ square pan. This is my favorite, trusty pan. I would not recommend using a 9″ square pan as you will probably not have enough dough for both layers.
- Kitchen scale. You will need a kitchen scale to make this recipe. You can try to convert the recipe to cup measurements but please note that I have not tested it this way. This is my favorite kitchen scale which has been serving me well through many recipes. If you are looking for a beginner scale, I also used to use and love this scale.
- Parchment paper. Buttering and lining the pan with parchment paper is a great way to ensure that the fudge bars will easily release from the pan.
- Saucepan. You will need a medium saucepan to make the fudge layer.
For more product recommendations, check out this page here
Did you make these oatmeal fudge bars?
If you made these oatmeal fudge bars I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Oatmeal Fudge Bars
Oatmeal Cookie Bars
- 140 g all purpose flour
- 60 g rolled oats
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 113 g unsalted butter
- 90 g light brown sugar
- 50 g granulated sugar
- 1 egg room temperature
- 1 tsp. vanilla extract
- 200 g semi sweet chocolate chips
- 170 g sweetened condensed milk
- 15 g unsalted butter
- ¼ tsp. salt
Oatmeal Cookie Bars
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
- In the microwave, melt the butter. Pour it into a medium sized mixing bowl.
- Whisk in the brown sugar and granulated sugar until well combined.
- Whisk in the egg and vanilla until very well combined.
- Add in the flour, oats, baking soda, baking powder, and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain. Set aside.
- Add the chocolate, sweetened condensed milk, butter, and salt to a medium sized saucepan.
- Place the saucepan over medium heat, and stir occasionally until the mixture is completely melted and smooth. Remove from the heat.
- Transfer ~⅔ of the cookie dough to the prepared baking pan. Use your hands or the back of a measuring cup to pat the dough down into an even layer.
- Pour the fudge over the cookie layer and smooth it out into an even layer.
- Place small pieces of the remaining cookie dough randomly over the fudge layer (It will not be fully covered – this is okay).
- Bake for 30 minutes or until the dough turns golden brown. Wait for the bars to cool to room temperature before slicing. Serve, and enjoy!
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