Introduction

Oatmeal Fudge Bars combine the chewy texture of oatmeal cookie layers with a rich, smooth chocolate fudge topping. These bars are perfect for satisfying your sweet tooth with a delightful balance of flavors and textures.

The image shows three square dessert bars stacked on top of each other on a white plate with a slightly raised edge. Each bar has two clear layers: a thick bottom layer that looks crumbly and golden, resembling an oat or cookie base, and a thick, smooth, dark brown layer on top that looks like chocolate fudge or ganache. The edges of the bars are neat but show the texture of the crumbly base and the soft chocolate topping. In the background, there is a blurry glass of milk and an out-of-focus tray with more bars. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Oatmeal Layers:

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla
1 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 and 1/3 cups old-fashioned oats

For the Chocolate Fudge:

1 and 1/4 cups semi-sweet chocolate chips, or 50-70% dark chocolate
1 cup sweetened-condensed milk (one 14-oz can) – do not use evaporated milk
2 tablespoons unsalted butter

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal, or use aluminum foil and lightly grease it.
Step 2: In a large bowl, whisk together the melted butter and both sugars until combined. Add the egg and vanilla, mixing well.
Step 3: Fold in the flour, salt, and cinnamon, followed by the old-fashioned oats until the mixture is evenly blended.
Step 4: Spoon about three quarters of the oatmeal mixture evenly into the prepared pan to form the bottom layer. Set aside the remaining oatmeal mixture (about 1/2 to 3/4 cup) for topping.
Step 5: Prepare the chocolate fudge by adding about 1/2 inch of water to a medium saucepan over low to medium heat. Place a large heatproof glass bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
Step 6: Add the chocolate chips, sweetened condensed milk, and butter to the bowl. Stir gently as the ingredients melt, continuing until the mixture is smooth and fully combined. Remove from heat.
Step 7: Pour the melted chocolate fudge evenly over the oatmeal layer in the baking pan.
Step 8: Drop tablespoon-sized portions of the reserved oatmeal mixture over the chocolate fudge, allowing some fudge to remain visible.
Step 9: Bake in the preheated oven for 25 to 30 minutes, until the oatmeal pieces on top look set. Longer baking will create crisper bars, while shorter baking keeps them chewy.
Step 10: Let the bars cool completely for about 3 hours. Use the parchment or foil overhang to lift the bars out of the pan and cut into 16 bars with a sharp knife.

Tips & Variations

For a thinner chocolate fudge layer and lighter bars, reduce the chocolate chips to 3/4 cup plus 2 tablespoons, sweetened condensed milk to 3/4 cup, and butter to 1 1/2 tablespoons.
You can substitute dark chocolate chips for semi-sweet for a richer chocolate flavor.
Use parchment paper with an overhang for easier removal of the bars from the pan.

Storage

Store the oatmeal fudge bars in an airtight container at room temperature for up to 4 days. If you prefer, they can be refrigerated to extend freshness, but allow them to come to room temperature before serving for the best texture. Reheat briefly in the microwave if desired to soften the fudge layer.

How to Serve

Nine square pieces of dessert rest on a metal cooling rack placed on a white marbled surface. Each piece has two main layers: a shiny, smooth dark brown chocolate layer that covers the bottom and most of the top, and an uneven, light beige crumbly layer spread irregularly on top in patches. The crisp white marbled background contrasts with the rich colors of the dessert, and in the corner, a clear glass with white milk on a soft blue cloth is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide the best texture for these bars as they hold their shape during baking. Quick oats can be used but may result in a slightly softer, less chewy texture.

What can I substitute for sweetened condensed milk?

Sweetened condensed milk is essential for the fudge’s creamy texture and sweetness. Using evaporated milk or other substitutes will alter the consistency and flavor, so it’s best to use sweetened condensed milk as instructed.