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Oatmeal Fudge Bars

Imagine a dessert with a crispy, golden-brown top that gives way to an irresistible, gooey, chocolaty fudge center—pure indulgence in every bite! This recipe has been a favorite in my kitchen, and I hope it turns out just as delicious for you as it always does for me.
Print Recipe
Prep Time 25 minutes
Cook Time 27 minutes
Total Time 1 hour 37 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 8966.8 kcal

Equipment

  • 1 Electric Mixer For efficiently combining ingredients for the base.
  • 2 Large Mixing Bowls One for dry ingredients, one for wet/combined base.
  • 1 9x13 inch Baking Pan Standard size for bar cookies.
  • 1 Saucepan For melting the fudge ingredients gently.
  • 1 Wire Rack Essential for proper cooling and setting of the bars.

Ingredients
  

Main

  • 1 1/3 cup unsalted butter room temperature, divided
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 3 cups rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups chocolate chips
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl. Mix until smooth.
  • Mix oats, flour, and baking soda together in another large bowl. Slowly add to butter mixture. Mix using an electric mixer until well combined.
  • Spread 3/4 of the oat mixture in an ungreased 9x13-inch baking pan. Press lightly into the bottom of the pan to make surface even.
  • Combine chocolate chips, condensed milk, vanilla extract, and the remaining 1/3 cup butter in a saucepan over medium-low heat. Stir until chocolate and butter are melted and smooth, about 2 minutes. Pour chocolate mixture over oatmeal base, spreading evenly.
  • Drop tablespoons of the remaining 1/4 oatmeal mixture over chocolate. Press oatmeal down lightly to flatten and swirl into chocolate.
  • Bake in the preheated oven until top is light brown, 25 to 30 minutes (chocolate should still be moist). Cool completely on a wire rack, about 45 minutes. Cut into squares.

Notes

Ensure butter is truly at room temperature for a smooth, homogenous base mixture; cold butter will result in lumps. Do not overmix the oat mixture once flour is added, as this can develop gluten and lead to a tougher bar—mix just until combined. When baking, watch for a light golden-brown top; the chocolate fudge layer should remain moist and slightly soft, as it will set further upon cooling. Overbaking will yield dry bars. Cooling completely on a wire rack is paramount; attempting to cut warm bars will result in a messy, crumbling texture, especially with the soft fudge layer. For an elevated flavor, consider a pinch of sea salt in the fudge layer to balance the sweetness, or use good quality dark chocolate for a richer taste.