Chewy oatmeal cookie. Rich, decadent chocolate. These Oatmeal Fudge Bars are a softer, chewier, more chocolatey take on the Starbucks version—and much better. 
This post was updated June 18, 2020 with new photos & recipe tips
I love easy dessert recipes, especially ones that don’t require a mixer or chilling time. These Oatmeal Fudge Bars fit the bill. They’re inspired by the Starbucks oat fudge bars but are softer, chewier and have a thicker, richer fudge layer. If you haven’t tried the Starbucks version, picture an oatmeal cookie layer on the bottom, a generous chocolate fudge center, and another oatmeal layer on top—this recipe amps up the chocolate and yields a more tender bite.
The base and the crumbly topping are made from the same oatmeal cookie mixture. Using melted butter and brown sugar gives these bars a moist, chewy texture without needing an electric mixer. Old-fashioned or large-flake oats are recommended for better texture compared to quick oats. Vanilla and cinnamon boost the flavor while the brown sugar adds a caramel note that complements the chocolate beautifully.
The Best Oatmeal Fudge Bars
Press about three quarters of the oatmeal mixture into an 8×8-inch pan to form the base, reserving roughly 1/2 to 3/4 cup for the top. The fudge is a thick, luscious layer made by melting chocolate chips with butter and sweetened condensed milk until smooth. If you’d prefer a less rich bar, reduce the fudge ingredients slightly (see the notes in the recipe).
Pour the warm chocolate over the oatmeal base. Drop tablespoon-sized portions of the reserved oatmeal dough on top and gently flatten them—don’t cover the chocolate completely; let some of it peek through. The result is a fudgy, pudgy middle sandwiched between two soft oatmeal cookie layers.
The cinnamon-scented oatmeal and creamy chocolate make a winning combination: chewy cookie, velvety fudge, and a satisfying contrast of textures. These bars bake up thick, so one generous piece will likely satisfy most chocolate-and-oatmeal lovers—though a second slice is never out of the question.
If you enjoy chocolate and oats together, you might also like oatmeal chocolate chip cookies for another chewy, comforting treat.
Oatmeal Fudge Bars
Fiona Dowling
30
25
40
16 Bars
Ingredients
For the Oatmeal Layers
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/3 cups old-fashioned oats
For the Chocolate Fudge*
- 1 1/4 cups semi-sweet chocolate chips (or 50–70% dark chocolate)
- 1 cup sweetened condensed milk (one 14-oz can) — do not use evaporated milk
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch square pan with parchment paper, leaving an overhang, or line with foil and lightly grease.
Oatmeal Cookie Layer
- In a large bowl, whisk together the melted butter and both sugars. Add the egg and vanilla and whisk until combined.
- Fold in the flour, salt and cinnamon, then stir in the oats until incorporated.
- Press about three quarters of the mixture into the bottom of the prepared pan to form an even layer. Reserve the remaining oatmeal mixture (about 1/2–3/4 cup) for the top.
Chocolate Fudge Layer
- Set a medium saucepan with about 1/2 inch of water over low–medium heat. Place a large heatproof bowl over the pan (the bowl’s bottom should not touch the water).
- Add the chocolate chips, sweetened condensed milk and butter to the bowl and stir gently until melted and smooth.
- Remove the bowl from the heat once the mixture is fully smooth.
Assemble and Bake
- Pour the warm chocolate fudge over the oatmeal base and spread evenly.
- Drop the reserved oatmeal mixture by tablespoonfuls across the top and flatten slightly so some chocolate remains visible.
- Bake for about 25–30 minutes. The oatmeal pieces on top should look set. Baking longer makes firmer, less chewy bars.
- Allow the bars to cool completely (about 3 hours). Using the parchment overhang, lift the bars from the pan and place on a cutting board. Slice into 16 bars with a sharp knife.
Notes
- For a thinner, less rich fudge layer, use 3/4 cup + 2 tablespoons chocolate chips, 3/4 cup sweetened condensed milk and 1 1/2 tablespoons butter.
- Store bars in an airtight container at room temperature for up to 4 days.
- Nutrition information is an estimate based on cutting the pan into 16 equal bars.
Nutrition
Carbohydrates: 41 g,
Protein: 5 g,
Fat: 15 g,
Saturated Fat: 9 g,
Cholesterol: 38 mg,
Sodium: 70 mg,
Potassium: 197 mg,
Fiber: 2 g,
Sugar: 29 g
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