Introduction
Oatmeal Fudge Bars are the quintessential comfort dessert, blending the chewy texture of a hearty oatmeal cookie with a decadent, melt-in-your-mouth chocolate fudge center. These bars are a staple at potlucks and bake sales, cherished for their simplicity and satisfying richness. Unlike traditional brownies, the oatmeal layers sandwiching the fudge provide a delightful structural contrast, ensuring they are sturdy enough for packing yet tender enough to feel luxurious. They are quick to assemble and require only basic pantry ingredients, making them an ideal treat for beginner bakers or busy weeknights.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups (270g) old-fashioned rolled oats (not instant)
- 1 (14-ounce / 400g) can sweetened condensed milk
- 2 cups (340g) semi-sweet chocolate chips
Step-by-step Preparation
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch (23×33 cm) baking pan, or line it with parchment paper for easy removal.
Tip: If you prefer thicker bars, use a 9×9 inch pan, but increase the baking time by 5-10 minutes. - Prepare the Oatmeal Dough: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the rolled oats.
- Form the Base: Press about two-thirds (2/3) of the oatmeal mixture evenly into the bottom of the prepared baking pan. Set the remaining dough aside—this will be the topping.
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Make the Fudge Filling: In a medium, microwave-safe bowl, combine the sweetened condensed milk and the chocolate chips. Microwave on medium power in 30-second intervals, stirring well between each, until the chocolate is completely melted and the mixture is smooth and glossy.
Tip: Alternatively, melt the mixture gently over a double boiler on the stovetop to prevent scorching the chocolate. - Assemble and Bake: Pour the chocolate fudge filling evenly over the oatmeal base. Take the remaining one-third (1/3) of the oatmeal dough and crumble it loosely over the top of the fudge layer. Bake for 25 to 30 minutes, or until the oatmeal topping is lightly golden brown.
- Cool Completely: Remove the bars from the oven. The fudge will still look soft; this is normal. Allow the bars to cool completely on a wire rack for at least 2 hours before attempting to cut them. The fudge needs time to set properly.
Nutritional Information
Due to the generous amounts of butter and sugar, these bars are a treat best enjoyed in moderation. Based on 24 servings, each bar contains approximately 250-300 calories, 15g of fat, and 25g of sugar. The addition of rolled oats contributes beneficial dietary fiber and complex carbohydrates, making them more substantial than a standard cookie, but they remain a dessert item.
Storage
Oatmeal Fudge Bars can be stored in an airtight container at room temperature for up to 4 days. If you wish to extend their shelf life, refrigerate them for up to 1 week; the fudge will firm up slightly when chilled. For long-term storage, cut bars can be frozen for up to 3 months. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature before serving.
Conclusion
These Oatmeal Fudge Bars are best served slightly warm (if reheating) or at room temperature, paired with a cold glass of milk or a strong cup of coffee. For a truly indulgent dessert, serve a square topped with a scoop of vanilla bean ice cream. If you want to customize this recipe, try adding a tablespoon of espresso powder to the fudge filling for depth, or scatter chopped walnuts or pecans over the top crumble before baking for extra crunch.