Name: Classic Oatmeal Fudge Nut Bars with Pecans
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Salt; 1 cup Unsalted Butter, room temperature; 2 cups Light Brown Sugar, lightly packed; 2 Large Eggs, room temperature; 2 tsp Vanilla Extract; 3 cups Quick Oats; 12 oz Semi-Sweet Chocolate Chips; 14 oz Sweetened Condensed Milk; 2 tbsp Unsalted Butter; 2 tsp Vanilla Extract; 1 cup Chopped Pecans

These Classic Fudge Nut Bars pair a soft, chewy oatmeal cookie base with a layer of chocolate fudge, then cover everything with more oatmeal cookie! They are warm, gooey, and delicious, easy to make, and welcome any time of year!

Oatmeal fudge nut bars randomly placed on crinkled brown parchment paper.

Why You Will Love This Recipe

This classic fudge nut bar recipe was a favorite of my Grammy’s, and it is still a favorite in our family today! They have a soft, chewy oatmeal cookie base with a layer of chocolate fudge, topped with more oatmeal cookie.

The recipe is easy to make (prep time of roughly 25 minutes), baked in a 13-inch-by-9-inch pan, and in about 30 minutes you will have a warm, gooey, delicious treat that will quickly become a favorite in your home!

If you enjoy this recipe, be sure to check out these other family favorites I make often, like my 4-egg Yellow Sheet Cake, Butterscotch Krimpets, Pennsylvania Dutch Chocolate Funny Cake, Lemon Sponge Pie, and Black Bottom Cupcakes!

Enjoy!

What You Will Need

The ingredients in the photo below are used to make these oatmeal fudge nut bars. The bulleted items are the key ones that need a bit more explanation.

Ingredients in various size bowls labeled as light brown sugar, semi sweet chocolate chips, chopped pecans, baking soda, salt, sweetened condensed milk, vanilla extract, eggs, quick oats, all purpose flour, and unsalted butter on a white marbled background.

All-Purpose Flour. I used my go-to flour brand, King Arthur.
Chopped Pecans. I usually grab the Fisher brand, but use whichever brand you like! You can buy them whole and chop them yourself, or buy them already chopped. Walnuts or almonds can stand in for them.
Light Brown Sugar. In a pinch, dark brown sugar works too.
Quick Oats. I suggest quick oats instead of old-fashioned oats.
Semi-Sweet Chocolate Chips. I would not really recommend milk chocolate chips for this recipe, but if that is all you have, go ahead and give it a try!
Sweetened Condensed Milk. This is not the same as evaporated milk! I used Carnation brand, but a generic one is fine too.
Unsalted Butter. Salted butter works here too, but leave out the salt called for in the recipe. Whichever kind you use, make sure it is softened to room temperature.
Vanilla Extract. Vanilla paste works as a swap.

For quantities and instructions, please see the recipe card below.

Two fudge nut bars stacked on top of one another and placed on a scalloped edge ceramic dessert plate with a light wood background.

How to Make the Recipe

Here is a quick overview of how to make these warm, gooey classic fudge nut bars. For the full printable recipe, which you can make with US customary or metric measurements using the toggle switch, see the recipe card below.

Oatmeal Cookie Base

All purpose flour, baking soda, and salt whisked together in a glass mixing bowl on a white marbled background.

Step 1. Whisk the flour, baking soda, and salt together in a medium mixing bowl. Set aside.

Unsalted butter and light brown sugar creamed together in a large glass mixing bowl on a white marbled background.

Step 2. Cream the butter and light brown sugar on medium-high speed until well blended. The mixture will look mushy.

Eggs and vanilla extract blended into butter and sugar mixture in a large glass mixing bowl.

Step 3. Beat in the eggs and vanilla extract. Scrape down the bowl as needed.

Whisked flour mixture blended together with the wet ingredients in a large glass mixing bowl on a white marbled background.

Step 4. Drop the mixer to low speed, then slowly add the whisked dry mixture until just combined.

Quick oats stirred into cookie base in a large glass mixing bowl on a white marbled background.

Step 5. Fold in the quick oats with a spoon or spatula.

Oatmeal cookie base spread into a thirteen inch by nine inch baking pan on a white marbled background.

Step 6. Spread and press roughly 2/3 of the oatmeal cookie base into your prepared pan. Set the rest aside for the topping.

Chocolate Pecan Fudge Layer

Semi sweet chocolate chips, sweetened condensed milk, butter, and vanilla extract melted and stirred together in a small white crock on a white marbled background.

Step 1. Stir the chocolate chips, sweetened condensed milk, butter, and vanilla extract together over medium heat in a heavy-bottom saucepan until smooth and well blended.

Chopped pecans stirred into chocolate fudge mixture in a white crock on a white marbled background.

Step 2. Stir in the chopped pecans, then take the pan off the heat.

Chocolate pecan fudge poured and spread over top of the oatmeal cookie base in a pan.

Step 3. Right away, pour the mixture over the oatmeal cookie base and spread it out evenly with a spoon or spatula.

Oatmeal cookie dropped over top of the chocolate pecan fudge layer.

Step 4. Scatter small and medium chunks of the reserved oatmeal cookie base over the chocolate pecan fudge layer.

Baked oatmeal fudge nut bars in a thirteen inch by nine inch baking pan on a white marbled background.

Step 5. Bake for 25-30 minutes at 350ºF.

Sliced fudge nut bars in a thirteen inch by nine inch baking pan on a white marbled background.

Step 6. Let the fudge nut bars cool completely, then slice them into squares.

Storage and Freezing Instructions

Keep the fudge nut bars in a tightly sealed food container, either at room temperature or in the refrigerator.

To freeze these fudge nut bars, let them cool completely after baking. Cut them into squares and freeze them on a baking sheet until firm. Wrap each square in plastic wrap and store them in a freezer bag or a tightly sealed container. Let the bars thaw in the refrigerator before serving.

Sliced fudge nut bars with one removed in a stainless steel baking pan.

Helpful Tips

Baking pans. I used a 13-inch by 9-inch baking pan for this oatmeal fudge bar recipe, but a 15-inch x 10-inch sheet pan (or jelly roll pan) works too. The baking temperature and time range stay the same.
Use baking spray. For easy removal of your fudge nut bars, coat your baking pan generously with a flour-based baking spray.
Use an oven thermometer. Baking any dessert in an oven that is not at the right temperature can lead to disappointing results. Pick up an oven thermometer. They are inexpensive, hang right on your oven rack, and give you an accurate reading.
Oatmeal cookie base. This dough is very sticky and a little stubborn to spread. Spray a spatula so the oatmeal cookie base does not stick to it as you spread, or simply use clean hands.
Set some cookie base aside. Once the oatmeal cookie base is made, set aside at least 2/3 of it to spread into the pan. The remaining portion is kept for the topping. If you forget, it is not the end of the world. They will still taste phenomenal!
Making the chocolate fudge. A double boiler or a heavy-bottom saucepan both work.
Let it cool completely. Wait until the fudge nut bars have cooled before cutting into them. They will still be fudgy, but the cuts will be cleaner.

Recipe FAQs

What baking pan did you use?

For this recipe, I used my 13-inch x 9-inch Nordic Ware baking pan. I like it because it cleans up nicely, and its cover doubles as a cookie sheet.

Can I use other nuts for the chocolate fudge layer instead of pecans?

Yes, absolutely! If you do not have pecans, walnuts or almonds work just as well. You really cannot go wrong with any of them.

What’s the best way to store classic fudge nut bars?

Keep the fudge nut bars in a tightly sealed food container, either at room temperature or in the refrigerator.

Can I freeze fudge nut bars?

Yes! After baking, let them cool. Then cut them into squares and freeze them on a baking sheet until firm. Wrap individual squares in plastic wrap and store them in a freezer bag or a tightly sealed container. Let the bars thaw in the refrigerator before serving.

If you make these Classic Fudge Nut Bars or any other recipe from my site, please leave a star rating and share your thoughts in the comments below. Thanks for stopping by!