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oatmeal fudge bars recipe featured
Avatar photoJohnson Maya

Oatmeal Fudge Bars Recipe - Easy & Chewy

Chewy oatmeal cookie layers sandwich a gooey chocolate fudge center in this classic American potluck favorite. Irresistibly easy with pantry staples, it's the ultimate comfort dessert that bakes up fudgy and crowd-pleasing every time.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR OATMEAL LAYERS:
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) packed light brown sugar
  • 2 large eggs
  • 1/4 cup (60ml) milk
  • 1 tsp vanilla extract
  • 2.5 cups (225g) quick-cooking oats
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • FOR FUDGE FILLING:
  • 14 oz (397g) sweetened condensed milk
  • 12 oz (340g) semi-sweet chocolate chips
  • 2 tbsp (28g) unsalted butter

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • Microwave-safe bowl
  • Spatula

Method
 

  1. oatmeal fudge bars recipe recipeCard1
  2. Step 1: Beat butter and brown sugar until fluffy (2-3 min), add eggs, milk, vanilla. Mix in dry ingredients (oats, flour, soda, salt) to form dough. Press 2/3 into greased 9x13 pan.
  3. Step 2: Melt condensed milk, chocolate chips, 2 tbsp butter in microwave (30-sec bursts, stirring). Pour over base.
  4. Step 3: Crumble remaining dough on top. Bake 350°F 25 min. Cool fully before slicing into 24 bars.

Nutrition

Calories: 270 | Carbohydrates: 39 | Protein: 4 | Fat: 12 | Fiber: 2 | Sugar: 28

Notes

STORAGE: Airtight at room temp 3 days, fridge 7 days, freeze 2 months.
MAKE AHEAD: Dough up to 1 day ahead, chilled.
SUBSTITUTIONS: GF flour blend; coconut oil for butter; dark chips for less sugar.
PRO TIPS: Chill topping dough 10 min for easy crumbling. Don't overbake—center should jiggle. Use parchment for clean release.
SERVING SUGGESTIONS: Warm with ice cream, or room temp with coffee. Drizzle caramel for parties; crumble over yogurt for breakfast twist.
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