Chewy oatmeal cookie. Rich decadent chocolate. These Oatmeal Fudge Bars are a softer, chewier, more chocolatey version of the Starbucks bars and 1000% better.
I’ve made my fair share of brownie & bars. But you can never have enough easy dessert recipes. And when there’s no mixer required and no dough chilling needed – it’s a total win-win. Which is why I have to share these Oatmeal Fudge Bars with you.
They’re based off the Starbucks variety – but chewier, softer & with a thicker layer of chocolate fudge. If you’re not on a first-name basis with your neighborhood Barista and haven’t tried Oatmeal Fudge Bars from Starbucks – they have a layer oatmeal cookie on the bottom, then a thick layer of chocolate fudge, then more chewy oatmeal layer on top.
It’s like a giant oatmeal cookie stuffed with fudgy, pudgy chocolate deliciousness. Only we’re significantly upping the chocolate factor. (Why yes – I did just use the word pudgy with positive connotations).
The oatmeal cookie is amazing on its own though. The texture is soft & chewy because we’re using melted butter, skipping the electric mixer & adding brown sugar for more moisture. I recommend using old-fashioned or large-flake oats instead of quick oats because they create more texture. Then we’re adding lots of vanilla & cinnamon for extra flavor, and the brown sugar creates a caramel undertone that’s so delicious.
Then the chocolate. We can’t forget about that. It’s literally a thick layer of pure fudge for you to devour. It’s soft, creamy & so easy to make since we’re just melting together chocolate chips, butter & sweetened condensed milk for the most perfectly smooth texture.
The cinnamon-infused oatmeal cookie and decadent chocolate are such a winning combo. Chewy cookie. Creamy fudge. Not too sweet, but perfectly decadent. The bars are extremely thick with their cookie – fudge – cookie layers. But I don’t think you’ll hear any complaints about a large slab of these Oatmeal Fudge Bars. And you can easily cut yourself a second piece instead of circling around the block to get back in line at Starbucks.
Now that’s a total win in my book.
- 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 all-purpose flour , spooned & leveled
- 1/4 teaspoon salt , to taste
- 1/2 teaspoon cinnamon
- 1 and 1/3 cups large flake or old-fasioned oats
- 1 and 1/4 cups semi-sweet chocolate chips
- 1 cup sweetened-condensed milk , 8 oz
- 2 tablespoons unsalted butter
Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil and grease butter or non-stick cooking spray.
In a large bowl stir together the butter and sugars. Then stir in the egg and vanilla.
Fold in the flour, salt & cinnamon, followed by the oatmeal.
Spoon about three quarters of the mixture into the bottom of your prepared pan to create an even layer of oatmeal cookie mixture. Set the remaining oatmeal mixture aside.
In a medium sauce pan over low heat melt together the chocolate chips, sweetened-condensed milk and 2 tablespoons unsalted butter. Stir occasionally to make sure nothing burns.
Once the mixture is a smooth consistency, remove the pan from the heat and carefully pour the chocolate mixture over the oatmeal cookie layer.
- With the remaining oatmeal mixture, drop tablespoons sized amounts over the chocolate fudge so that some fudge is showing.
Bake in the preheated oven for about 25 minutes. The pieces of oatmeal cookie on the top should look almost set. Cooking the bars for longer will result in crispier, less chewy bars.
Allow the bars to cool fully (about 3 hours) and then cut into bars.