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Oatmeal Fudge Bars

Decadent Oatmeal Fudge Bars That Beat Starbucks Every Time

Indulge in these Oatmeal Fudge Bars with a chewy base and rich chocolate layer, perfect for satisfying cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Unsalted Butter Add moisture and richness; substitute with salted butter if desired.
  • 3/4 cup Brown Sugar Provides sweetness; light brown sugar works well too.
  • 1/2 cup Granulated Sugar Sweetens and helps achieve chewy texture.
  • 1 pinch Sea Salt Balances sweetness and enhances flavors.
  • 1 large Egg Binds ingredients together.
  • 1 teaspoon Vanilla Extract Essential for adding aromatic sweetness.
  • 2 cups Rolled Oats Contributes to chewiness and health benefits.
  • 1 cup All-Purpose Flour Provides structure; swap with gluten-free flour for an alternative.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent.
  • 2 tablespoons Cornstarch Creates a soft, chewy texture.
For the Chocolate Fudge Layer
  • 1 cup Semisweet Chocolate Chips Adds rich chocolate flavor.
  • 1/2 cup Sweetened Condensed Milk Crucial for smooth fudge texture.
  • 2 tablespoons Heavy Whipping Cream Makes the fudge creamier.
  • 1 pinch Salt Enhances flavors in the fudge.

Equipment

  • 8" square baking pan
  • Mixing bowl
  • Saucepan
  • Spatula
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line an 8" square baking pan with parchment paper.
  2. In a mixing bowl, cream together unsalted butter, brown sugar, granulated sugar, and sea salt for 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla extract to the creamed mixture and beat on low until fully combined.
  4. Fold in the rolled oats, sift in flour, baking soda, and cornstarch, mixing until just combined.
  5. Press the dough evenly into the bottom of the prepared pan, reserving ½ cup for later.
  6. In a saucepan over low heat, combine semisweet chocolate chips, sweetened condensed milk, heavy whipping cream, and salt, stirring for 5-7 minutes until smooth.
  7. Pour the fudge over the cookie base, spreading evenly, and crumble the reserved dough on top.
  8. Bake in the oven for 24-26 minutes until the top is crinkly and the edges are golden.
  9. Cool completely at room temperature, then chill in the refrigerator for about 1 hour before slicing into 12 squares.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 5 days or freeze for up to 2 months. Thaw at room temperature or warm in the microwave for a delicious treat.

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