Description
Delicious and chewy Oatmeal Fudge Bars feature a buttery oatmeal cookie base layered with a rich, creamy chocolate fudge filling studded with almonds, offering a perfect balance of textures and flavors in every bite.
Ingredients
Scale
Oatmeal Cookie Dough
- 3 cups quick-cooking oats
- 2½ 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 Filling
- 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 and Prepare Pan: Preheat your oven to 350ºF. Line a 9×13-inch cake pan with aluminum foil to prevent sticking and make removing the bars easier. Set aside.
- Make Oatmeal Cookie Dough: In a large bowl, beat together 1 cup softened butter and 2 cups packed light brown sugar until the mixture is fluffy. Beat in 2 eggs followed by 1 tablespoon vanilla extract. In a separate bowl, combine 3 cups quick-cooking oats, 2½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; stir these dry ingredients into the butter mixture until fully blended. Set this dough aside.
- Prepare Chocolate Fudge Filling: In a medium saucepan over low heat, combine 1 can (14 oz) sweetened condensed milk, 2 cups semisweet chocolate chips, 3 tablespoons butter, and ½ teaspoon salt. Stir continuously until the mixture is smooth and melted. Remove from heat, then stir in ½ cup sliced almonds and 1 tablespoon vanilla extract.
- Assemble Layers: Pat two-thirds of the oatmeal cookie dough evenly into the bottom of the prepared 9×13-inch pan. Spoon and spread the warm chocolate fudge mixture evenly over this oatmeal base. Dot the remaining cookie dough over the top of the chocolate layer in small clumps.
- Bake and Cool: Bake the bars in the preheated oven for 30 to 35 minutes, being careful not to overbake to maintain a chewy texture. Allow the bars to cool completely on a wire rack before removing from the pan using the foil and cutting into 24 bars.
Notes
- Ensure not to overbake the bars as it can make them dry and less chewy.
- You can substitute sliced almonds with chopped walnuts or pecans if preferred.
- Line the pan with foil for easier removal and cleaner edges when cutting.
- For a nuttier flavor, toast the almonds lightly before adding to the fudge filling.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
