Chewy Oatmeal Fudge Bars with Chocolate Ganache

Oatmeal Fudge Bars — a rich layer of chocolate fudge nestled between two buttery oatmeal crumb crusts. These bars are irresistible and always a crowd-pleaser.

OATMEAL COOKIE + FUDGE = HEAVEN

I first tasted these bars at a luncheon hosted by my friend Judy and was hooked after one bite. The crunchy oatmeal crust combined with the silky chocolate filling is a perfect contrast of texture and flavor.

They disappear quickly wherever I bring them. If you’re serving a large group, cut smaller squares so everyone can sample one.

The fudge filling is made from chocolate chips and sweetened condensed milk — creamy, rich, and perfect by the spoonful.

HOW TO MAKE OATMEAL FUDGE BARS

INGREDIENTS

• Butter — used in both the dough and the filling. If using unsalted butter, add about 1/4 tsp extra salt to the dough. For the dough, butter should be softened to room temperature.
• Brown sugar — light brown sugar works well; dark brown sugar can be used for a deeper molasses flavor.
• Eggs — use large eggs unless stated otherwise.
• Vanilla extract — any brand will do.
• All-purpose flour — whisk or sift before measuring if your flour is compacted to avoid dry results.
• Baking soda — gives a little lift while keeping the bars chewy.
• Salt — balances the sweetness and enhances flavor.
• Oats — old-fashioned or quick oats both work; do not use instant oats for baking.
• Sweetened condensed milk — thick and sweet; not to be confused with evaporated milk.
• Semi-sweet chocolate chips — dark chocolate chips can be substituted; avoid milk chocolate chips which can be overly sweet and melt differently.

INSTRUCTIONS

1. Prep: Soften the butter, spray a 9×13″ pan with nonstick spray, and preheat the oven to 350°F (175°C).
2. Make the dough: Cream the butter and brown sugar. Beat in the eggs and vanilla. Stir in flour, baking soda, salt, and oats until the mixture is crumbly. Reserve about one-third of the dough for the topping.
3. Make the fudge filling: In a heatproof bowl combine the chocolate chips, sweetened condensed milk, and butter. Heat in the microwave in 30-second intervals, stirring until smooth. Stir in vanilla.
4. Assemble: Press about two-thirds of the oatmeal crumb mixture into the bottom of the prepared pan to form an even crust. Spread the warm fudge filling over the crust. Drop spoonfuls of the remaining crumb mixture over the filling; you can flatten pieces slightly or leave them as rustic globs so some fudge shows through.
5. Bake: Bake at 350°F for about 25–30 minutes, until the edges are golden. Avoid overbaking to keep the bars tender and chewy.
6. Cool: Allow the bars to cool completely before slicing for cleaner pieces. They can be served warm for a gooier texture.

STORAGE

Cover the pan tightly with plastic wrap or store individual bars wrapped. They keep at room temperature for 4–5 days. For longer storage, wrap bars individually in plastic wrap and place them in a heavy-duty freezer bag — they should freeze well.

If serving to family, warm bars are delicious straight from the oven — messy but incredible. For an extra special presentation, top a warm square with vanilla ice cream.

DECANDENT OATMEAL FUDGE BARS

Equipment

• 9×13″ baking pan
• Mixing bowls
• Microwave-safe bowl or double boiler for melting chocolate
• Spatula

Ingredients

Oatmeal Cookie Dough:

• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 cups oats (old-fashioned or quick)

Chocolate Fudge Filling:

• 2 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 Tbsp butter
• 2 tsp vanilla

Instructions (short)

1. Cream butter and sugar, then add eggs and vanilla. Stir in flour, baking soda, salt, and oats until crumbly.
2. Heat chocolate chips, sweetened condensed milk, and butter in 30-second microwave intervals, stirring until smooth. Stir in vanilla.
3. Press two-thirds of the crumb mixture into the bottom of a greased 9×13″ pan. Spread the fudge over the crust and drop remaining crumbs on top.
4. Bake at 350°F for 25–30 minutes. Cool completely before slicing for neat bars.

Nutrition (per serving)

• Calories: 383 kcal
• Carbohydrates: 52 g
• Protein: 6 g
• Fat: 17 g
• Sugar: 33 g

(originally posted Mar 3, 2009; photos and instructions updated April 2021)

Whether at a potluck, party, or as an afternoon treat, these chocolate fudge oatmeal bars are sure to disappear fast.