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Starbucks-Inspired Oat Fudge Bars

Chewy and fudgy, you’ll love these oatmeal fudge bars with a thick fudge filling.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 16 squares
Calories 185 kcal

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

u003cliu003eThese can be made the night before your match.u003c/liu003eu003cliu003eStore them in an air tight container for up to a week or in the freezer for up to 3 months.u003c/liu003eu003cliu003eIf you want to whip up a big batch, simply double the recipe and bake in a 9 x 13u0022 pan for 30 minutes!u003c/liu003e

Nutrition

Calories: 185kcal
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