Julie Des Jardin
Here’s a treat to take to your next league home match – and you don’t have to wait in the crazy-long lines at Starbucks to get them!
Thanks to TikTok creator @BromaBakery, the recipe is easy enough to re-create in your own kitchen using two basic sweets you’re probably already familiar with — oatmeal cookie dough and chocolate fudge.
When carefully layered and baked to perfection, the two come together to form the Starbucks classic we all know and love. Who knew it was that simple?
If you’ve ever splurged on a Starbucks Oat Fudge Bar and wished you could have the whole batch, now’s your chance! These bars (well, squares) taste nearly identical to the original Starbucks treat. It is beginner friendly, too, not to mention it’ll definitely save you a few trips to Starbucks. To make these copycat oat fudge bars, keep scrolling for the full recipe.
Tips for the best Copycat Starbucks Oat Fudge Bars
These easy oatmeal cookie bars are pretty straightforward to make, so I don’t anticipate you’ll have any problems. You make a basic oatmeal cookie dough and a quick, no candy thermometer homemade fudge. Follow these three simple steps for the best oatmeal cookie bars!
- Line the pan with parchment paper: Our favorite way to line pans is ALWAYS with parchment paper. It provides a clean, even, stick-free surface every time! We absolutely love using these precut sheets to save time.
- Only stir the fudge in one direction: To prevent your fudge layer from splitting, only stir the fudge in one direction. This will keep your fudge glossy and thick instead of oily!
- Don’t overbake the chocolate oatmeal bars: The number one rule in cookie bar baking is don’t overbake your bars. You want a crisp and crunchy exterior and an ooey, gooey, chewy center.
Starbucks-Inspired Oat Fudge Bars
Ingredients
Oatmeal Cookie Layer
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 tsp pure vanilla extract
- 1 egg room temperature
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp fine sea salt
Chocolate Fudge Layer
- 1/2 cup sweetened condensed milk half of a 14-ounce can
- 1/2 cup cup semisweet chocolate chips
- 1 Tbsp unsalted butter
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
Oatmeal Cookie Layer
- Preheat oven to 350°F, and line an 8×8″ square pan with parchment paper on all sides. Set aside.
- Using a stand mixer (or hand-held mixer) fit with paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Scrape down the bowl and add the vanilla extract and egg, mixing until completely combined.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, and salt and mix well. Add the dry ingredients to the wet and mix until combined.
- Scrape down the bowl and divide the oatmeal cookie dough in half. Press half of the dough into an even layer into your prepared pan and set the other.
Chocolate Fudge Layer
- Make the fudge layer. In a saucepan over medium heat, stir together the sweetened condensed milk, chocolate chips and butter. Whisk together until completely smooth. Take off the heat and stir in the salt and vanilla extract. The mixture will be glossy and thick.
- Spread the fudge mixture over the oatmeal cookie layer using an offset spatula or a spoon. Crumble the remain cookie dough over the fudge mixture, leaving some areas of fudge uncovered.
- Bake for 20 to 30 minutes or until the oatmeal bars are light golden brown. Allow to cool completely before slicing into 16 bars and serving.
- Cool completely before slicing and serving.
Notes
Nutrition