Introduction

Oatmeal Fudge Bars combine the chewy texture of oatmeal cookies with a rich, creamy chocolate fudge layer. These bars are easy to make and perfect for satisfying your sweet tooth with a delightful combination of flavors and textures.

Three square bars are stacked in the middle of a round white plate on a white marbled surface. Each bar has two main layers: a thick, shiny, and smooth dark brown chocolate layer on top and a textured, crumbly golden oat layer on the bottom. The top bar shows a few cracks on its edge. Behind the plate, there is a clear glass filled with white milk and in the far back, part of a tray with more bars is visible. A silver fork lies on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang around the edges, or line it with aluminum foil and lightly grease.
Step 2: In a large bowl, whisk together the melted butter and both sugars. Add the egg and vanilla, whisking until combined.
Step 3: Fold in the flour, salt, and cinnamon, followed by the oats, until the mixture is evenly combined.
Step 4: Spoon about three quarters of the oatmeal mixture into the prepared pan, pressing it down to create an even layer. Set the remaining mixture aside.
Step 5: Prepare a double boiler by adding about 1/2 inch of water to a medium saucepan over low-medium heat. Place a large heatproof bowl on top, making sure it doesn’t touch the water.
Step 6: Add the chocolate chips, sweetened condensed milk, and 2 tablespoons of butter to the bowl. Stir gently as the mixture melts until smooth, then remove from heat.
Step 7: Pour the melted chocolate fudge evenly over the oatmeal cookie layer in the pan.
Step 8: Drop spoonfuls of the remaining oatmeal mixture over the fudge layer, leaving some of the fudge visible.
Step 9: Bake for 25 to 30 minutes until the top oatmeal pieces look set. Baking longer will result in less chewy, crispier bars.
Step 10: Cool the bars completely in the pan for about 3 hours. Lift them out using the parchment or foil overhang, then cut into bars with a sharp knife.

Tips & Variations

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the oatmeal mixture before baking.
Use dark chocolate chips for a richer, less sweet fudge layer.
Make sure the condensed milk is sweetened—it’s essential for the fudgy texture.
If you prefer softer bars, reduce baking time by a few minutes and test for doneness.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, warm briefly in the microwave or enjoy chilled for a firmer texture.

How to Serve

There are ten square brownie pieces placed on a silver cooling rack over a white marbled surface. Each brownie has a dark brown, smooth chocolate layer covering most of the top, with lighter beige, crumbly cookie dough patches scattered unevenly on the surface. The brownies have a dense and slightly cracked texture on the edges. In the top right corner, there is a clear glass filled with milk and a soft blue cloth partially under it. The 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 better texture and chewiness. Quick oats will work but may result in softer bars with less distinct oat texture.

What can I substitute for sweetened condensed milk?

Sweetened condensed milk is key to the fudgy layer’s texture. Using evaporated milk or homemade substitutes will alter the consistency and sweetness, so it’s best to use the canned sweetened condensed milk as called for.

Oatmeal Fudge Bars Recipe

Print Recipe

★★★★★

5 from 107 reviews

Delight in these rich and chewy Oatmeal Fudge Bars featuring a buttery oatmeal cookie base layered with a smooth, decadent chocolate fudge topping. Perfectly balanced with a hint of cinnamon and the luscious sweetness of condensed milk, these bars are a comforting treat for any occasion.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Oatmeal Cookie Layer

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

Chocolate Fudge Layer

1 and 1/4 cups semi-sweet chocolate chips (or 50-70% dark chocolate)
1 cup sweetened condensed milk (one 14-oz can)
2 tablespoons unsalted butter

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, allowing an overhang on the sides for easy removal, or alternatively use aluminum foil lightly greased.
Mix Oatmeal Cookie Base: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Add the large egg and vanilla extract and whisk thoroughly.
Add Dry Ingredients: Fold in the flour, salt, and cinnamon until just combined. Then gently stir in the old-fashioned oats to form the oatmeal cookie dough.
Form Bottom Layer: Spoon about three quarters of the oatmeal mixture into the prepared pan, spreading it evenly to create a uniform oatmeal cookie layer. Reserve the remaining oatmeal mixture (about 1/2 to 3/4 cup) for topping later.
Melt Chocolate Fudge: Fill a medium saucepan with about 1/2 inch of water and heat over low to medium heat. Place a large heatproof glass bowl on top of the saucepan, ensuring the bowl’s bottom does not touch the water (double boiler setup). Add the chocolate chips, sweetened condensed milk, and butter to the bowl. Stir gently and continuously as the mixture melts together until smooth.
Remove From Heat: Once the chocolate fudge mixture reaches a smooth, melted consistency, carefully remove the glass bowl from the heat.
Assemble the Bars: Pour the warm chocolate fudge mixture evenly over the oatmeal cookie base in the pan.
Top with Remaining Oatmeal Dough: Drop spoonfuls (about tablespoon size) of the remaining oatmeal mixture over the chocolate fudge layer, leaving some fudge visible between dollops.
Bake: Place the pan in the preheated oven and bake the bars for 25 to 30 minutes. The oatmeal dollops on top should appear set but not browned to maintain a chewy texture. Baking longer will yield crispier bars.
Cool and Slice: Allow the bars to cool completely in the pan for about 3 hours to let the fudge set thoroughly. Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Slice into squares with a sharp knife and serve.

Notes

Ensure the bottom of the glass bowl does not touch the water to prevent burning the chocolate.
Use sweetened condensed milk; evaporated milk will not yield the right texture or sweetness.
The bars become chewy and firm once fully cooled and set – avoid slicing when warm.
For a richer flavor, you can substitute semi-sweet chocolate chips with dark chocolate (50-70% cacao).
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
For a nutty twist, consider adding chopped nuts like walnuts or pecans to the oatmeal mixture before baking.

Keywords: oatmeal fudge bars, chocolate fudge bars, oatmeal cookie bars, chewy dessert bars, easy homemade bars