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Decadent Homemade Oatmeal Fudge Bars You’ll Love

These decadent oatmeal fudge bars blend a chewy oat base with a rich chocolate fudge topping, perfect for satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup unsalted butter can substitute with vegan butter
  • 1/2 cup brown sugar light or dark based on preference
  • 1/4 cup granulated sugar
  • 1 pinch sea salt kosher salt is a suitable alternative
  • 1 large egg can replace with a flax egg for vegan option
  • 1 teaspoon pure vanilla extract use pure, avoid imitation
  • 2 cups rolled oats instant oats work, avoid steel-cut
  • 1 cup all-purpose flour can use gluten-free 1:1 flour
  • 1/2 teaspoon baking soda ensure it’s fresh
  • 2 tablespoons cornstarch can substitute with arrowroot or potato starch
For the Fudge Layer
  • 1 cup semisweet chocolate chips can swap with milk chocolate
  • 1 cup dark chocolate chips opt for high-quality
  • 1 can sweetened condensed milk do not substitute with evaporated milk
  • 1/4 cup heavy whipping cream can be replaced with butter if necessary

Equipment

  • 8-inch square baking pan
  • mixing bowl
  • Electric mixer
  • Medium saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Line an 8-inch square baking pan with parchment paper and preheat the oven to 350°F (180°C).
  2. Cream together the butter, brown sugar, granulated sugar, and sea salt. Mix in the egg and vanilla, then fold in the rolled oats.
  3. Sift together the flour, baking soda, and cornstarch. Fold this mixture into the dough and reserve half a cup.
  4. Press the dough into the bottom of the prepared pan.
  5. In a saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, and a pinch of salt; stir over low heat until smooth.
  6. Pour the fudge mixture over the cookie base and sprinkle the reserved dough crumbles on top.
  7. Bake for 24-26 minutes until golden brown. Cool completely before slicing.

Notes

Store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.