When it comes to desserts, I pick chocolate over fruit any day. If I am somewhere where there are options, I will likely pick the most rich, decadent chocolate dessert I can (unless its 100 degrees, then I don’t want to eat anything… or move my body). So when it came time to decide how to use the big bag of oats I just bought, I thought oatmeal chocolate chip cookies sounded good. I have never made them. But then I started thinking about the chocolate part of the dessert, and I wanted more than just chocolate chips. I wanted a richer, more chocolatey dessert, but still using the oats. I couldn’t have asked for more with these oatmeal fudge bars.
The bottom crust (which is also the topping) is chewy and light, with a hint of cinnamon.
It crusts the chocolate fudge perfectly!
The center is just what the title says, fudge.
And when it comes to chocolate, you don’t get any richer or more decadent than that. Remember when I made that ‘Throw it all in’ Fudge last October? And that Coconut Crunch Fudge last Christmas? ILOVEFUDGE.
Oatmeal Fudge Bars
yield: 20-24 bars
1 cup (2 sticks) Butter, softened
1 1/2 cups Brown Sugar
1/2 cup Sugar
2 Eggs
2 tsp Vanilla Extract
2 1/2 cups Rolled Oats
2 1/4 cups AP Flour
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon
2 cups Chocolate Chips (I used semi sweet)
1 (15oz) can Sweetened Condensed Milk
1 TBS Butter
1 tsp Salt
1 tsp Vanilla Extract
preheat oven to 325 degrees and grease one 9×13 inch pan
1. Beat together butter and both sugars with an electric mixer. Beat until fluffy and add eggs, one at a time until fully incorporated. Add vanilla.
2. In a separate bowl whisk together oats, flour, baking soda, salt and cinnamon. Add to the butter mixture and beat until just combined. Make sure there are no flour clumps in the dough. Set to the side.
3. In a small sauce pot combine chocolate chips, sweetened condensed milk, butter, salt and vanilla. Turn to medium low heat and stir until completely melted and creamy. (I have a gas range. With the direct flame I had to reduce to my heat to low while melting.)
4. Divide the dough into two portions, with one portion having slightly more than the other. Use the portion with slightly more as the bottom crust. Press into a prepared 9×13 inch pan.
5. Pour fudge mixture on top of unbaked crust. Avoid pouring directly near the edges, or have your crust go up the sides to avoid the fudge from touching the pan.
6. Flatten pieces of dough in the palm of your hand, and place on top of the fudge. Strategically leave a few windows on top so you can see the delicious fudge underneath.
7. Bake for 25-30 minutes or until topping is light brown and fudge layer is set.
8. Cool at least 30 minutes before cutting. Better served and stored at room temperature. And can be held up to three days, in an air tight container.
