Description
These Oatmeal Fudge Bars combine a chewy oatmeal cookie base with a rich, smooth chocolate fudge layer on top. Perfectly balanced with sweetened condensed milk and chocolate chips, these bars offer a delightful texture contrast and an indulgent treat that’s easy to make at home.
Ingredients
Oatmeal Cookie Dough
- ½ cup unsalted butter (softened)
- ¼ cup brown sugar (packed)
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 tablespoon pure vanilla extract
- 1 ¾ cup rolled oats
- 1 cup all purpose flour (120g)
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Fudge Filling
- ½ cup semisweet chocolate chips
- ½ cup dark chocolate chips (or chopped dark chocolate)
- ½ cup sweetened condensed milk (about 1/2 a 300ml can)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons heavy whipping cream (or butter)
Instructions
- Prepare baking pan and oven. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Preheat the oven to 350°F (180°C).
- Make the oatmeal cookie dough. In a large bowl or stand mixer, beat together the softened butter, brown sugar, granulated sugar, and sea salt until creamy and smooth using an electric mixer.
- Add egg and vanilla. Beat in the egg and 1 tablespoon vanilla extract until the mixture is creamy and well blended.
- Incorporate dry ingredients. Mix in the rolled oats thoroughly. Sift together the flour, baking soda, and cornstarch, then add to the dough, mixing just until combined. The dough will be thick.
- Form the cookie base. Reserve about half a cup of cookie dough for topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base layer.
- Prepare fudge filling. In a small saucepan, combine semisweet and dark chocolate chips, sweetened condensed milk, heavy cream (or butter), 1 teaspoon vanilla extract, and ¼ teaspoon sea salt.
- Melt fudge mixture. Heat over low heat, stirring frequently to avoid burning, until the mixture is completely smooth and melted.
- Assemble bars. Immediately pour the warm fudge mixture over the pressed cookie dough base and spread it out evenly.
- Add cookie dough topping. Flatten the reserved half cup of cookie dough and break into pieces to place on top of the fudge layer evenly.
- Bake bars. Place in the oven and bake for 24-26 minutes until the fudge surface is crinkly and the cookie dough pieces turn slightly golden brown. Avoid overbaking to keep the bars soft.
- Cool and slice. Remove from the oven and let the bars cool completely at room temperature. For cleaner slices, refrigerate the bars for about one hour. Use a clean, sharp knife, wiping it between cuts, to slice into 12 rectangular bars (4 by 3).
Notes
- Make sure the egg is at room temperature to help it incorporate better into the dough.
- Press the cookie dough evenly in the pan to ensure uniform baking.
- Stir the fudge filling constantly on low heat to prevent it from burning and to achieve a smooth consistency.
- Do not overbake the bars; overbaking will make them dry and hard instead of chewy and fudgy.
- Using parchment paper with overhang helps in lifting out the bars easily for cutting.
- Chilling the bars before slicing results in cleaner and neater portions.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
