These thick indulgent oatmeal fudge bars left me speechless! Creamy homemade fudge sandwiched between two oatmeal cookie layers. You will love the texture of the oatmeal bars that pairs perfectly with the rich chocolate fudge.
Cookie bars are the way to go when it comes to serving a dessert. Bring them to parties or make a quick batch for the week. I love that you can cut them to any size that fits your needs. Some blog favorites are these cherry pie bars, Neiman Marcus bars, and my new favorite, congo bars.
Oatmeal fudge bars are a thick and decadent cookie bar filled with rich fudge in the middle. The oatmeal cookie layers are buttery, sweet, and full of oats and it’s used as both the base and top layer of the bars. Then there’s the homemade fudge layer in the middle. Chocolate chips and sweetened condensed milk create a gooey chocolatey fudge. Every bite is unforgettably delicious!
Any dessert that uses oats and chocolate somehow creates the best treats! The texture from the oats is a match made in heaven with sweet chocolate. These bars remind me of my oatmeal chocolate chip bars and my favorite oatmeal cookies. But if you’re really wanting a chocolatey treat full of oats, make these no-bake cookies! They are incredible!
These oatmeal fudge bars use all of your standard baking ingredients. Just make sure to have the sweetened condensed milk on hand for the fudge layer. Plan ahead so you can whip up a delicious batch of these yummy bars. Everyone who tastes them will thank you! Check out the recipe card below for exact measurements.
Unsalted Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
Granulated Sugar: This is what makes these cookies perfectly sweet!
Brown Sugar: You can use dark or light brown sugar.
Large Eggs: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
Vanilla Extract: Adding a splash of vanilla is always a good idea!
Quick Oats: Quick oats work perfectly in this recipe. See my tips below for using rolled oats.
Flour: I used all-purpose flour for these bars.
Salt: Enhances the sweetness of the bars.
Baking Soda: This helps the oatmeal cookie base spread.
Sweetened Condensed Milk: Helps create the perfect fudge layer.
Semi-Sweet Chocolate Chips: Use milk chocolate chips if you prefer but I love semi-sweet in this recipe.
Salt: To enhance the sweet chocolate flavor.
Vanilla: Adds more flavor to the fudge.
Oatmeal fudge bars have been loved by so many! Even Starbucks put them on their menu for a short time and people couldn’t get enough of them. Myself included! If Starbucks loved these enough to create them, then I knew I had to do the same! And you are going to love the results because this oatmeal fudge bar recipe is hands down the BEST!
Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with pan spray and, if desired, line with parchment paper leaving a 1-2 inch overhang on either side for easy removal from the pan.
Cream the Butter and Sugars: Add 1 cup of the butter and both sugars to a stand mixer fitted with the paddle attachment or use a hand mixer. Beat them together until light and fluffy, about 3-4 minutes on high speed. Scrape down the sides and bottom of the bowl as needed.
Add Eggs and Vanilla: Add the eggs and vanilla then mix until combined.
Combine the Dry and Wet Ingredients: In a separate large bowl, whisk together the oats, flour, salt, and baking soda. Then, add the dry ingredients to the wet ingredients and mix just until fully combined.
Press the Dough Into the Pan: Press ⅔-¾ of the mixture into the bottom of your prepared pan and set aside.
Melt the Fudge Ingredients: Prepare the fudge by adding the sweetened condensed milk, chocolate chips, salt, vanilla, and the remaining ½ cup of butter to a medium bowl. Heat in the microwave in 45-second intervals at 50% power. Stir between intervals until the chocolate fully melts and the mixture smooths.
Pour the Fudge on the Bars: Pour the fudge over the dough in the pan.
Top With Remaining Dough: Crumble the remaining dough into pieces and scatter evenly across the top of the fudge. You can leave gaps and holes, but try to make it so each bar will have an even amount of cookie on top.
Bake: Place the pan in the oven and bake for 25-30 minutes, until the edges just barely begin to brown. Let the bars cool completely before lifting them from the pan to cut.
This is a recipe that gets brought to potlucks and picnics and is always met with rave reviews. Just try bringing them to your next get-together; they’ll disappear from the table fast! Use my tips below so that these oatmeal fudge bars are a success.
Salt: If you use salted butter instead of unsalted, reduce the amount of salt added to 1/4 teaspoon.
Don’t Overbake: Don’t overbake these! The cookie dough on top should be puffy and matte, not shine on it. The edges should just barely be light golden brown. The bars will continue to cook as they cool and finish setting up.
Fudge: If there is too much fudge for your liking then you may cut the fudge ingredients in half for a thinner layer. Use an offset spatula to spread the fudge into a thin, even layer across the dough.
Oats: You may use rolled oats instead of quick oats, but I recommend pulsing them in a food processor or blender 4-5 times to break them up. If you don’t they will end up being very chewy.
Allow to Cool: The hardest part of making oatmeal fudge bars is waiting for them to cool down. They smell so good that you’ll want to cut into them right away! But if you want bars with clean-cut edges, you’ll need to have a little patience and wait until they are cool.
In my house, never long enough to have leftovers. If you’re lucky enough to have a few of these delicious bars left, here’s how to keep them tasting soft and chewy.
At Room Temperature: Store in an airtight container for 3-4 days.
In the Refrigerator: Store leftover bars in an airtight container in the refrigerator for up to 1 week.
In the Freezer: Oatmeal fudge bars can also be frozen for up to 3 months. Leave them at room temperature overnight to thaw.
2 hrs 45 mins
2 hrs 55 mins
1 ½ cup unsalted butter, room temperature and divided⅔ cup granulated sugar1 ⅓ cup brown sugar2 large eggs1 ½ teaspoon vanilla extract2 ⅔ cups quick oats2 ¼ cups flour¾ teaspoon salt¾ teaspoon baking soda