Oatmeal Fudge Bars

4.85 from 20 votes

These simple but decadent Oatmeal Fudge Bars are a mash-up of two of our favorite desserts: soft, chewy oatmeal cookie on top and bottom with a thick layer of rich chocolate fudge in the middle.

Prep Time15

Cook Time25

Additional Time3

Total Time3 40

Course: Brownies and bars

Cuisine: American

Servings: bars

Calories: 300kcal

Author: Amy Nash

Ingredients

Oatmeal Cookie Layers

1 cup salted butter, softened (227g)
2 cups brown sugar (426g)
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats (240g)
2 ½ cups all-purpose flour (353g)
1 teaspoon baking soda
½ teaspoon salt

Fudge Layer

2 ½ cups semisweet chocolate chips (425g)
1 (14-ounce) can sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 350°F. Line a 9x13-inch baking dish with a foil or parchment paper sling to make the bars easier to remove after baking.
In a large bowl, beat butter and sugar until light and creamy. Add eggs and vanilla, mixing well to combine.
Add oats, flour, baking soda, and salt. Stir just until combined.
Meanwhile, in a medium saucepan or microwave safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Cook over medium heat, stirring constantly, until melted and smooth, or in the microwave in 30 second bursts, stirring between each burst, until melted. Stir in the vanilla and salt.
Use your hands to press about ⅔ of the cookie mixture into the bottom of the prepared baking dish, then pour the melted chocolate mixture over the top. Crumble the remaining cookie mixture over the top of the chocolate, leaving spaces where the chocolate can peek through.
Bake for 25-28 minutes just until golden brown on top (don't overbake or the bars won't stay as soft), then cool completely for at least three hours before cutting and serving.

Notes

These will keep for 3-4 days at room temperature in an airtight container, or in the fridge for 5-7 days.

Nutrition