These outrageous oatmeal fudge bars are the after school snack we all wish we had growing up ~ I dare you to walk by without trimming off a sliver!
I knew from the get go I was going to have trouble resisting these oatmeal fudge bars (they channel the now-discontinued Starbucks Oat Fudge Bars) This copy cat recipe is so up my alley with that warm oaty shortbread crust and rich fudgy filling. A quick sprinkle of flaky sea salt on top seals the deal.
- It’s rich but doesn’t feel decadent. The combination of the chocolate and the oats has always been one of my favorites.
- The fudge filling is glossy and soft.
- Everybody loves these oatmeal fudge bars, so give and share with confidence.
- A great project for new bakers, like all of my bar dessert recipes there’s nothing tricky about them.
making oatmeal fudge bars
I use my stand mixer but an electric mixer or even a wooden spoon will work. Just be sure your butter is soft.
- Mix together the easy dough, then set aside some to form the crumble top.
- Spread with the easy fudge layer.
- Top with the rustic crumble.
- Bake!
sweet variations on oatmeal fudge bars
Espresso ~ 1/2 tsp instant espresso powder (deepens chocolate)
Peanut butter swirl ~ warm 1/3 cup PB, dollop and marble
Tahini swirl ~ 1/3 cup tahini + pinch salt
Walnuts/pecans/hazelnuts ~ 1/2 cup, chopped (in crust or on top)
Toasted coconut ~ 1/2 cup in crumble
9×13 pan ~ 1.5× the recipe; bake a few minutes longer
storage
The bars are fine at cool room temp for 2-3 days. After that, move them to the fridge up to a week.
go ahead, freeze ’em!
Oatmeal fudge bars freeze well. I like to wrap each one individually so I can snack over time.
⭐⭐⭐⭐⭐ If this recipe earns a spot in the fall rotation, a quick star rating helps others find it!
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Oatmeal Fudge Bars
Equipment
- 9×9 square baking pan
- parchment paper optional
Ingredients
fudge filling
- 1/2 cup chocolate chips or Ghirardelli melting wafers
- 1/2 cup sweetened condensed milk
- 1 Tbsp butter
- 1 tsp vanilla
dough
- 1 cup unsalted butter, room temp
- 2/3 cup granulated sugar
- 1 large egg
- 1 Tbsp vanilla
- 1/4 tsp fine salt
- 2 cups all purpose flour
- 1/4 cup rolled oats, regular or quick cooking but not steel cut.
optional garnish
- flaky sea salt
Instructions
- Preheat oven to 350F. Spray your 9×9 baking pan and line with parchment paper for easy removal and slicing later.
- First make the filling. Put the 1/2 cup chocolate chips or Ghirardelli melting wafers with the 1/2 cup sweetened condensed milk and 1 Tbsp butter into a microwave safe bowl and microwave on high for 45 seconds. Stir to melt all the chocolate. Stir in the 1 tsp vanilla. Your filling should be smooth and glossy. Set aside.
- Cream the 1 cup unsalted butter, room temp and 2/3 cup granulated sugar until smooth and creamy, about 1 minute.
- Beat in the 1 large egg, 1 Tbsp vanilla, and 1/4 tsp fine salt.
- Add the 2 cups all purpose flour and 1/4 cup rolled oats; mix on low just until large moist clumps form.
- Measure off about 1 cup of dough to set aside for your topping.
- Press the remaining dough evenly into the pan. Use floured fingers if it's sticky. You want the dough even from side to side, and make sure to get the corners.
- Pour the chocolate filling over the crust and spread out gently.
- Scatter the remaining dough in rough crumbles across the top (see post for photos.)
- Bake 28–35 minutes, until edges are golden and the top is just turning color. Shortbread type doughs do not get very brown, they stay pale.
- Cool completely before lifting out and slicing. Add a light sprinkle of flaky sea salt if desired.
Sue, you state that either the regular oats or the quick oats can be used in this recipe for the oatmeal. What is your preference because they are a little different? Thank you.
It’s not really a question of preferred for this, the quick oats will be softer, while regular oats will give more of a ‘chew’. I used regular oats, for reference.
This looks so good, I’d love to make it but Choc. Chips for the Costco chocolate chips are around $$$ 30.00 a bag here in Canada so I’ll have to wait hoping they will come down in price. Does that èver happen?? haha
What?? I can’t believe that. You can use any type of bar chocolate, chopped, if that helps!