What's better than an oatmeal cookie and chocolate fudge together? Um, nothing. My friend, Adria, sent me this recipe over a year ago. In fact, it was closer to two years ago, and now I'm kicking myself that I haven't been enjoying these beauties that long. The funny thing is that what stopped me was that the instructions said to cook the fudge on the stovetop, and I was too lazy to do that. When I finally made them, I put all the fudge ingredients into a microwave-safe bowl, and melted them until smooth. Problem solved for this lazy bones. I still can't believe that's what stopped me. The girl who cooked and stirred 15 pounds of fudge last year during the holidays.
These take a little bit of time because you have to make the cookie mixture and the fudge, but everything bakes at once, so it's not too bad. I also halved the recipe, which was a great idea for me (since on the day I made these, I also made salted caramel brownies and chocolate chip cookie dough ice cream sandwiches). If you're going to a BBQ this summer, bring these. Your friends will be thrilled.
Oatmeal Fudge Bars Recipe
Makes a 9x13 pan
Print this recipe
For the cookie bars:
1 cup butter
1 1/2 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups oats
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
For the fudge filling:
2 cups semisweet chocolate chips
14 ounces sweetened condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla
Preheat the oven to 325 degrees and grease a 9x13 pan.
In a stand mixer or using an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and mix. Stir in the baking soda, salt, and cinnamon until combined. Mix in the flour until combined and the oats until combined. Press a little more than half of the mixture into the bottom of the pan.
In a saucepan, cook the chocolate chips, sweetened condensed milk, butter, salt, and vanilla over medium low heat until creamy (you also could do this in the microwave in 30-second intervals, stirring in between). Pour this mixture over the dough in the pan, but avoid pouring it near the edges. Flatten pieces of the remaining dough and put on top of the fudge. You'll want to leave windows for the fudge to peek through.
Bake for 25-30 minutes or until topping is light brown and fudge is set. Cool for 30 minutes and store at room temperature.
These take a little bit of time because you have to make the cookie mixture and the fudge, but everything bakes at once, so it's not too bad. I also halved the recipe, which was a great idea for me (since on the day I made these, I also made salted caramel brownies and chocolate chip cookie dough ice cream sandwiches). If you're going to a BBQ this summer, bring these. Your friends will be thrilled.
Oatmeal Fudge Bars Recipe
Makes a 9x13 pan
Print this recipe
For the cookie bars:
1 cup butter
1 1/2 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups oats
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
For the fudge filling:
2 cups semisweet chocolate chips
14 ounces sweetened condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla
Preheat the oven to 325 degrees and grease a 9x13 pan.
In a stand mixer or using an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and mix. Stir in the baking soda, salt, and cinnamon until combined. Mix in the flour until combined and the oats until combined. Press a little more than half of the mixture into the bottom of the pan.
In a saucepan, cook the chocolate chips, sweetened condensed milk, butter, salt, and vanilla over medium low heat until creamy (you also could do this in the microwave in 30-second intervals, stirring in between). Pour this mixture over the dough in the pan, but avoid pouring it near the edges. Flatten pieces of the remaining dough and put on top of the fudge. You'll want to leave windows for the fudge to peek through.
Bake for 25-30 minutes or until topping is light brown and fudge is set. Cool for 30 minutes and store at room temperature.
