Oatmeal Fudge Bars are chewy and chocolatey and serve a crowd — perfect for potlucks and parties!
Lately I’ve been baking a lot — the cool, rainy weather has been perfect for turning on the oven. These Oatmeal Fudge Bars were on my to-make list for a while because I love the combination of oats and chocolate. They’re easy to make, travel well, and are ideal for sharing at gatherings.
One tip from my batch: instead of dropping dollops of the remaining oatmeal dough on top, crumble or sprinkle it evenly over the fudge layer. The dollops can dry out a bit faster and don’t look as neat. Crumbling gives a more even, streusel-like finish and a better texture contrast.
These bars are best served warm from the oven, when the fudge layer is gooey and the oats are tender. If you have leftovers, a quick 15–20 second reheat in the microwave restores that just-baked feel. They slice nicely and are an easy dessert to bring to a party or potluck. Enjoy!
Oatmeal Fudge Bars
Ingredients
Oatmeal Dough:
- 2 cups (400 g) brown sugar, gently packed
- 1 cup (226 g) butter, softened
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups (240 g) quick-cooking oats
- 2 ½ cups (300 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Fudge Layer:
- 14 oz (396 g) can sweetened condensed milk (light works fine)
- 12 oz (340 g) semi-sweet chocolate chips
- 2 Tbsp (28 g) butter
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- Cream together the brown sugar and softened butter until light and fluffy. Add the vanilla and eggs, beating until combined.
- In a separate bowl, whisk the quick oats, all-purpose flour, baking soda, and salt. Add the dry mixture to the butter and sugar mixture and stir until combined.
- Reserve about one-third of the oatmeal mixture. Press the remaining two-thirds evenly into the prepared pan to form the bottom crust.
- For the fudge layer, combine the sweetened condensed milk, chocolate chips, and butter in a small saucepan over medium-low heat. Stir constantly until smooth. Remove from heat, then stir in the vanilla and salt. Spread the chocolate mixture evenly over the oatmeal crust.
- Crumble or sprinkle the reserved oatmeal mixture over the fudge layer (rather than dropping large dollops) so it bakes evenly and looks neat.
- Bake 23–25 minutes, or until the top is lightly golden. Cool slightly before cutting into bars.
Notes
Warm is best — serve fresh from the oven or reheat individual portions in the microwave for 15–20 seconds to revive the gooey fudge layer. Crumbling the top oatmeal mixture gives a better texture and appearance than spooning dollops.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below if you tried the recipe and share photos on your own channels. Thank you for trying this recipe!