These gooey oatmeal fudge bars combine a rich chocolate fudge filling sandwiched between two layers of chewy oatmeal cookie. They taste like an oatmeal brownie and take just 30 minutes to prep!
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Ok so you know how Starbucks has those oat fudge bars? No. I didn't know. I never go to Starbucks and have never heard of them before in my life. But I saw oatmeal fudge bars on my Instagram feed and thought they looked pretty good, so I tried them and here we are!
I have no idea what the Starbucks version tastes like so just read this description and you can decide for yourself if it meets the criteria:
- Chewy brown sugar oatmeal cookie layers
- Rich, chocolate-y fudge filling that tastes like the center of a truffle
- Crunchy on top, soft in the center
- Tastes like an oatmeal cookie and a brownie had a baby
For more easy, delicious bar recipes, try my fudgy triple chocolate brownies and peanut butter stuffed brownies.
Ingredients
For the Oatmeal Cookie Layer:
- Butter: This recipe starts by creaming the butter and sugar together, so make sure your butter is properly softened before you begin!
- Brown sugar: I like to use a mix of dark brown sugar and light brown sugar for this recipe, but you can use all light or all dark if needed.
- Egg and a yolk: An extra yolk creates a chewy, fudgy texture.
- Flour: Adds structure.
- Oats: Use old-fashioned whole rolled oats for this recipe, NOT quick oats or steel-cut! Steel-cut oats are too tough and chewy and quick oats are too fine.
- Cornstarch: Adds softness.
- Baking soda: Contributes to rise and browning.
- Pecans: Optional, but I love the savory flavor and crunch toasted pecans add. Walnuts would be delicious too.
- Vanilla, salt, & cinnamon: All add flavor!
For the Chocolate Fudge Layer:
- Sweetened condensed milk: You need 7 ounces of condensed milk for this recipe, which is half a can. What do I do with the rest of the can? Make a half batch of Russian buttercream and pipe it onto my best vanilla cupcakes, or make dulce de leche. Or, see my FAQ below for instructions on how to double this recipe.
- Semi-sweet baking chocolate: You can use chocolate chips instead, but I prefer the flavor you get from pure baking chocolate. Baker's semi-sweet chocolate is my favorite brand.
- Butter: Adds richness and flavor.
- Vanilla & salt: Round out the flavor.
Step By Step Instructions
STEP 1: Cream the butter and sugar. Beat the softened butter and brown sugar for 5 minutes on high speed- the mixture should be light and fluffy. Scrape the sides and bottom of the bowl as needed.
STEP 2: Add eggs and vanilla. Add the egg, egg yolk, and vanilla and beat until smooth.
STEP 3: Add the dry ingredients and pecans. Add the flour, oats, cornstarch, baking soda, salt, and cinnamon and mix until just combined. Fold in the pecans (if using). The dough will be thick and sticky.
STEP 4: Make the fudge filling. Combine the condensed milk, baking chocolate, and butter in a bowl or liquid measuring cup. Microwave in 20-second increments until fully melted and smooth. Stir in the vanilla and salt.
STEP 5: Press the cookie dough into the pan. Line an 8x8 or 9x9 inch (20x20 or 23x23 cm) square baking pan with parchment paper sheets and press in about ⅔ of the cookie dough. Grease your hands with baking spray so they don't stick (I find using your hands is easier than using a spatula).
STEP 6: Add the chocolate layer. Pour on the chocolate layer and spread all the way to the edges of the pan.
STEP 7: Top with the remaining cookie dough. Crumble the remaining cookie dough on top, leaving some of the chocolate filling peeping through. Then, scatter the remaining 2 oz of chopped chocolate pieces on top.
(I added the additional chocolate in a later version of recipe testing after I took these process shots, which is why you can't see it in the photos below)
STEP 8: Bake. Bake for 19-26 minutes, or until the tops are golden brown.
STEP 9: Cool and serve. Let the bars cool completely to room temperature, then slice into squares and enjoy.
FAQ
You can leave out the pecans entirely, or use walnuts (or any other type of nut) instead.
I haven't tried it myself but you can make homemade sweetened condensed milk. Weigh out 7 ounces of it once it's cooled and use it in the fudge filling. Whatever you do, DO NOT use evaporated milk instead!
You can double this recipe and bake it in a 9x13 inch (23x33 cm) pan. I'm unsure of what the bake time would be, but start checking at 25 minutes. The tops should be golden brown. The bars may take upward of 30-35 minutes to bake- just keep an eye on them.
Evaporated milk is unsweetened, giving it a shorter shelf life, slightly thinner consistency, and obviously a not sweet flavor. DO NOT use evaporated milk in this recipe!
Expert Baking Tips
- Use quality chocolate: Chocolate chips technically work for this recipe, but using good quality baking chocolate will provide a fudgier texture on the chocolate layer and a superior flavor. My favorite brands are Ghiradelli and Baker's.
- Add nuts: While optional, toasted pecans or walnuts add a delicious savory crunch that really rounds out the flavor in the bars.
- Don't overbake: Bake until the tops of the bars are just golden brown. If you overbake, the bars will be overly dry and crunchy all around instead of soft and gooey in the middle with a slight exterior crunch.
Storing and Freezing Instructions
Store leftover fudge bars in an airtight container at room temperature for 2-3 days or in the freezer for 2-3 months. Thaw frozen bars overnight in the fridge and bring to room temperature before serving.
More Chocolate Recipes You'll Love...
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintGooey Oatmeal Fudge Bars
These gooey oatmeal fudge bars combine a rich chocolate fudge filling sandwiched between two layers of chewy oatmeal cookie. They taste like an oatmeal brownie and take just 30 minutes of prep!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 90 minutes
- Yield: 16 small or 9 large bars 1x
- Category: brownies & bars, chocolate
- Method: baking
- Cuisine: American
Ingredients
For the Oatmeal Cookie Layers:
- 113 g (1 stick) unsalted butter, softened
- 150 g dark brown sugar (or light brown sugar)
- 50 g light brown sugar
- 1 large egg and 1 yolk, at room temperature
- 1 tsp vanilla extract
- 165 g all-purpose flour
- 125 g old-fashioned whole-rolled oats
- 2 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 75 g finely chopped toasted pecans, optional
- 2 oz (56 g) semi-sweet baking chocolate, roughly chopped for topping, optional
For the Chocolate Fudge Filling:
- 7 oz (195 g) sweetened condensed milk (half a can)
- 6 oz (170 g ) semi-sweet baking chocolate, finely chopped (or chocolate chips)
- 28 g (¼ stick) unsalted butter, cut into pieces
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Make the Oatmeal Cookie Layers:
- Preheat oven to 350˚F (177˚C). Line an 8x8 or 9x9 inch (20x20 or 23x23 cm) square baking pan with parchment paper, leaving a slight overhang so you can easily lift the bars out of the pan when they're done. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar for 4 minutes on high speed, scraping the sides and bottom of the mixer as needed. The mixture should be light and fluffy.
- Add the egg, egg yolk, and vanilla to the creamed butter and sugar and beat until smooth.
- Add the flour, oats, cornstarch, baking soda, salt, and cinnamon and mix on low speed until just combined. Fold in the pecans by hand if using. The dough will be thick and sticky.
- Set the dough aside while you prepare the filling.
Make the Chocolate Fudge Filling:
- Combine the condensed milk, chocolate, and butter in a medium bowl or liquid measuring cup. Microwave in 20-second increments, stirring after each increment, until fully melted and smooth.
- Stir in the vanilla and salt. Set aside.
Assemble the Bars:
- Press around ⅔ of the dough into the prepared pan. You can do this using a spatula but I find it easiest to use your hands. Grease your hands with non-stick spray to prevent the dough from sticking.
- Pour the fudge filling on top, spreading it all the way to the edges.
- Crumble the remaining cookie dough on top, leaving spaces for the chocolate filling to peep through. Scatter the remaining pieces of the 2 oz of chopped chocolate on top.
- Bake for 19-26 minutes, or until the tops are golden brown.
- Set the pan over a wire rack. Allow the bars to cool completely to room temperature before slicing and serving.
Notes
- Quickly bring ingredients to room temp: Cut butter into thin slices and microwave in 5-second increments, turning the slices over after each increment. Place the uncracked eggs in a bowl with warm water for 10 minutes.
- You can use all dark brown sugar or all light brown sugar if needed.
- Use old-fashioned whole rolled oats, NOT quick oats or steel-cut oats, for the perfect chewy texture.
- You can leave out the pecans or swap them with walnuts. I highly recommend toasting your nuts before adding them to the dough for extra flavor- it only takes an extra 10 minutes but makes such a difference.
Nutrition
- Serving Size: 1 bar
- Calories: 307
- Sugar: 25.1 g
- Sodium: 129.5 mg
- Fat: 15 g
- Carbohydrates: 39.7 g
- Protein: 4.4 g
- Cholesterol: 34.7 mg
Keywords: oatmeal fudge bars, gooey fudge bars, oatmeal cookie bars
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