Best 7 Oatmeal Fudge Bars Recipes

FUDGE-NUT OATMEAL BARS

Steps:

• In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

FUDGE NUT OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
• Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

OATMEAL FUDGE BARS

Steps:

• Grease a 9x13 baking pan; set aside.
• In a large bowl cream butter and sugar; add eggs and vanilla.
• In a small bowl, sift flour, baking soda, and salt; add to creamed mixture. Mix in oats.
• In a heavy saucepan, mix sweetened condensed milk, chocolate chips, and butter; heat just until melted. Stir in vanilla and nuts if using.
• Spread 2/3 of the oatmeal dough (will be stiff) into prepared baking pan. Spread with chocolate mixture. Drop remaining 1/3 of dough on top by spoonfuls.
• Bake at 350°F for 25 minutes. Allow to cool completely (if you cut them while they are still warm at all they will be gooey and fall apart), then cut into bars.

AMERICA'S TEST KITCHEN OATMEAL FUDGE BARS

Steps:

• For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.
• Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
• Stir in the melted butter until combined.
• Reserve 3/4 cup of the oat mixture for the topping.
• Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
• Bake the crust until light golden brown, about 8 minutes.
• Let the crust cool completely on a wire rack, about 1 hour.
• For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl.
• Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes.
• Transfer the chocolate mixture to a large bowl and let cool slightly.
• Whisk in the egg until combined.
• Stir in the flour mixture until just incorporated.
• Adjust an oven rack to the middle position and heat the oven to 325 degrees.
• Spread the filling evenly over the cooled crust and smooth the top.
• Sprinkle with the reserved oat topping.
• Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking.
• Let the bars cool completely in the pan, set on a wire rack, about 2 hours.
• Remove the bars from the pan using the foil, cut into squares, and serve.

OATMEAL FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
• Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
• Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
• Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
• Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
• Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

OATMEAL FUDGE BARS

Steps:

• 1. Spread all of the fudge mixture evenly on top of the raw cookie dough mixture not completely against the edge. You want the bottom crust to come up the sides and not the chocolate fudge.
• 2. Arrange remainder of the cookie dough flattened into patties on top of the fudge. This fudge is spread too close to the sides and an example of what you really want to avoid. The smaller the pan the thicker the fudge and cookie layers.
• 3. Bake in preheated 350 degree oven 25 to 30 minutes. When the fudge filling touches the sides it tends to slightly burn as pictured. Cut away these edges if desired after cooling pan on rack, slice while slightly warm. Store in sealed container.

OATMEAL FUDGE BARS

Steps:

• To make the crust: Preheat oven to 325 F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they're baked. Spray the pan/foil with nonstick cooking spray. In a large bowl whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together. Add the melted butter and use a rubber spatula to stir until all of the dry ingredients are moistened. Set aside about 3/4 cup of the crust mixture for the topping. Dump the remaining crust mixture into the prepared baking pan and press it into an even layer. Bake for 8 minutes, or until light golden brown. Transfer the pan to a wire rack and cool the crust completely, about 1 hour. Maintain oven temperature. To make the filling: In a medium bowl, whisk together the flour, sugar, espresso powder and salt. Add the chocolate and butter to a medium microwave-safe bowl. Heat in 30 second intervals at 50% power (stirring in between each interval) until the chocolate and butter are melted and smooth. Let cool slightly. Add the egg to the chocolate mixture and whisk to combine. Use a rubber spatula to fold in the flour mixture just until combined (the mixture will be thick). Spread the filling over the cooled crust. Smooth the top, then sprinkle the reserved oat topping over the filling. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely in the pan, about 2 hours. Use the foil overhang to lift the bars out of the pan and cut into squares.