How To Make Amazing Oatmeal Fudge Bars Easily

Warning!   Before you make these, decadent amazing oatmeal fudge bars, I have to warn you that these are addictive!  You simply can’t eat just one…

This is a recipe I copied from a little cookbook we had in the late ’70s.     I have made this recipe for my family all these years. The kids have always loved them and now the grandkids do, too.  

These bars taste so much better than those cardboard tasting oatmeal bars offered at the local grocery!  If you like those, you’ll love these!

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Oatmeal Fudge Bars Recipe

Preheat oven to 350°

Ingredients:

Oatmeal Cookie Layer

• 1 cup unsalted butter – (room temperature)
• 2 cups light brown sugar
• 2 large eggs
• 2 tsp. vanilla
• 2-1/2 cups flour
• 1 tsp. soda
• 1 tsp. salt
• 3 cups quick rolled oats, uncooked

Chocolate Fudge Filling

• 2 cups semisweet chocolate chips
• 1 cup sweetened condensed milk
• 2 Tablespoons butter
• 1/2 tsp. salt
• 1 cup chopped pecans
• 2 tsp. vanilla

Directions:

  The Cookie Layer

Cream together the room temperature butter and sugar.  Remember to press the brown sugar into the cup for the right measure.

Mix in eggs and vanilla.  

Add flour, soda, and salt. 

Stir rolled oats into the creamed mixture.  Then, set aside.

     

The Fudge Layer

Place a heat-proof glass bowl over a saucepan of simmering water.  Don’t allow the water to touch the bottom of the bowl or come to a boil.

Then, add the chocolate pieces, sweetened condensed milk, butter, and salt to the glass bowl.  With a spoon, stir until the chocolate and butter are melted and the mixture is smooth.

   

Remove from the heat and stir in the nuts and vanilla.

 

Layer Oatmeal and Fudge Mixtures in the Sheet Pan

   Spread about 2/3 of the oatmeal mixture in the bottom of a

10″x 14″x 1″ ***greased sheet pan.

 *** (Instead of greasing the pan, I use Quick Release Reynolds Wrap.  Remove the wrap with cookies from the pan.  Raise one long edge, grab the wrap on the other edge, and slide off of the pan. Then, lay the wrap flat, and cut easily.  No sticking!  They come out perfectly.)

 

Cover the oatmeal layer with the chocolate mixture.

  Next, crumble the remaining oatmeal mixture over the top of the chocolate.

   Bake in a preheated 350° oven for 25 minutes.

Remove from the oven and allow to cool.  Then, cut into 24 bars.  

 

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These are perfect for get-togethers and potlucks.  If you love chocolate, check out these other recipes.  ◄Click here!

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Yield: 24 bars

Oatmeal Fudge Bars

Print

Ingredients

Oatmeal Cookie Layer

• 1 cup unsalted butter
• 2  cups light brown sugar
• 2 large eggs
• 2 tsp. vanilla
• 2-1/2 cups flour
• 1 tsp. soda
• 1 tsp. salt
• 3 cups quick rolled oats, uncooked

Chocolate Fudge Filling

• 2 cups semisweet chocolate chips
• 1 cup sweetened condensed milk
• 2 Tblsp. butter
• 1/2 tsp. salt
• 1cup chopped pecans
• 2 tsp. vanilla

Instructions

Preheat the oven to 350°

Cream together the room temperature butter and sugar.  Remember to press the brown sugar into the cup for the right measure.

Mix in eggs and vanilla.  

Add flour, soda, and salt. 

Stir rolled oats into the creamed mixture.  Then, set aside.

     

The Fudge Layer

Place a heat-proof glass bowl over a saucepan of simmering water.  Don't allow the water to touch the bottom of the bowl or come to a boil.

Then, add the chocolate pieces, sweetened condensed milk, butter, and salt to the glass bowl.  With a spoon, stir until the chocolate and butter are melted and the mixture is smooth.

    Remove from the heat and stir in the nuts and vanilla.

 Spread about 2/3 of the oatmeal mixture in the bottom of a

10″x 14″x 1″ ***greased sheet pan.

*** ( Instead of greasing the pan, I use Quick Release Reynolds Wrap.  Remove the wrap with cookies from the pan. Raise one long edge, grab the wrap on the other edge, and slide off of the pan. Then, lay the wrap flat, and cut easily. No sticking! They come out perfectly.)

Cover the oatmeal layer with the chocolate mixture.

  Next, crumble the remaining oatmeal mixture over the top of the chocolate.

   Bake in a preheated 350° oven for 25 minutes.

 Remove from the oven and allow to cool.  Then, cut into 24 bars.