Oatmeal Fudge Bars

Oatmeal Fudge Bars Recipe – oatmeal cookie layers filled with fudge. One bite and you will be blown away! Oatmeal, flour, baking soda, salt, butter, brown sugar, eggs, vanilla, sweetened condensed milk, chocolate chips, and almonds. A great make-ahead dessert that is perfect for potlucks and the holidays.

stack of 3 cookie fudge bars with text overlay

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Easy Oat Fudge Bars

These Oatmeal Fudge Bars are a family favorite. Chewy oatmeal cookie bars with a creamy fudge filling. SO good! I took a batch of these cookies to a family gathering a few weeks ago and everyone loved them! I am not a fan of plain fudge, but I am obsessed with these decadent oatmeal fudge bars! They make great after school snacks and a late-night treat with some vanilla ice cream. You must give these delicious bars a try ASAP!

fudge cookie bars up on a table

How to Make Oatmeal Fudge Bars

These bars are very easy to make with a few simple ingredients. In a large mixing bowl, beat together butter and brown sugar with an electric mixer. Add eggs and vanilla and mix well. In another bowl, quick oats, flour, baking soda, and salt. Stir the dry ingredients into the batter and set aside. In a saucepan over medium-low heat, melt chocolate chips, sweetened condensed milk, butter, and salt. Stirring until smooth. Remove from heat and stir in vanilla and sliced almonds.

Line a 9×13-inch baking dish with parchment paper or aluminum foil. Pat 2/3 of the oat mixture into the bottom of the pan. Spread the chocolate mixture evenly over the top of the oatmeal layer. Crumble the remaining oatmeal mixture over the top of the chocolate fudge layer. Bake the cookie bars in a preheated oven until golden brown. Let bars cool completely on a wire rack, then cut into bars.

Helpful Tips & Frequently Asked Questions

  • For best results, cover the cooled baking pan with plastic wrap and refrigerate for a few hours. This gives the fudge layer time to set up.
  • These bars are very rich. I suggest cutting them into small squares.
  • I use semi-sweet chocolate chips. You can substitute dark chocolate chips or milk chocolate chips.
  • Add a little espresso powder to the fudge mixture for a more intense chocolate flavor.
  • Can mix the cookie dough with a hand mixer or electric stand mixer.
  • I use sliced almonds in the fudge layer, but any nut would work. 
    • Pecans, walnuts, peanuts, and pistachios are all good.
    • You can also omit the nuts if you prefer.
  • Store the bars in an airtight container in the refrigerator or at room temperature.
    • The bars will keep for 3 to 5 days.
stack of 3 cookie fudge bars

Copycat Starbucks Oatmeal Fudge Bars 

These cookie bars are a holiday favorite! They remind us of the oatmeal bars from Starbucks! I’ve already made several batches for family and friends. Everyone asks for the recipe! I am headed to a cookie swap soon and I’m taking these layered cookie bars. They are sure to be a hit!

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stack of 3 cookie fudge bars with text overlay

Oatmeal Fudge Bars

Yield: 24 bars
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Oatmeal Fudge Bar Recipe – oatmeal cookie layers filled with fudge. One bite and you will be blown away! Oatmeal, flour, baking soda, salt, butter, brown sugar, eggs, vanilla, sweetened condensed milk, chocolate chips, and almonds. A great make-ahead dessert that is perfect for potlucks and the holidays.

Ingredients:

Cookie Layer

  • 3 cups quick-cooking oats
  • cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract

Fudge Layer

  • 1 (14-oz) can sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 3 Tbsp butter
  • ½ tsp salt
  • ½ cup sliced almonds
  • 1 Tbsp vanilla extract

Instructions:

  • Preheat oven to 350ºF. Line a 9×13-inch cake pan with aluminum foil. Set aside.
  • In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
  • In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and ½ teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in almonds and 1 tablespoon vanilla.
  • Pat 2/3 of the oatmeal cookie dough into the bottom of the prepared pan. Spread the chocolate mixture evenly over the top, and dot with the remaining cookie dough.
  • Bake bars for 30 to 35 minutes. (Do not over bake) Let cool on a wire rack, before cutting into bars.

Notes:

  • For best results, cover the cooled baking pan with plastic wrap and refrigerate for a few hours. This gives the fudge layer time to set up.
  • These bars are very rich. I suggest cutting them into small squares.
  • I use semi-sweet chocolate chips. You can substitute dark chocolate chips or milk chocolate chips.
  • Add a little espresso powder to the fudge mixture for a more intense chocolate flavor.
  • Can mix the cookie dough with a hand mixer or electric stand mixer.
  • I use sliced almonds in the fudge layer, but any nut would work. 
    • Pecans, walnuts, peanuts, and pistachios are all good.
    • You can also omit the nuts if you prefer.
  • Store the bars in an airtight container in the refrigerator or at room temperature.
    • The bars will keep for 3 to 5 days.

Steph

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stack of 3 cookie fudge bars with text overlay

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Comments

  1. Wow! What an awesome recipe! I found it over on Pinterest and tested the recipe out for my weekly Pinterest Test Kitchen post. They got a 5 star rating!!!

  2. You are on a roll!!! With the Coke Cake yesterday and this today, we're going to gain 10 pounds by Monday! LOL!! Thanks for the great post!

  3. Now, see… THIS is what people should bring to a tailgate… none of those plastic box stale chocolate chip cookies 😉 Yum!

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