okay you guys, these oat fudge bars. i don't know if i can put into words how obsessed i am with making them (er, eating them). justin & i have been making this recipe since we met six years ago. we have to go out of our way, not to make them because all self control goes out the window once they come out of the oven. the oat layer is so buttery & sweet, while the fudge layer is so decadent. combined the two are an unstoppable combination!
for the fudge, i like to use a mixture of half milk chocolate chips & half dark chocoate chips due to my love of milk chocolate. however, if dark chocolate is your jam then feel free to use dark chocolate chips only. the little kid in me still loves her overly sweet milk chocolate. using all dark chocolate will yield a slightly less sweet & more cocoa based fudge. for the oats, i use bob's red mill's old fashioned rolled oats. be sure not to use a minute oat when it comes to baking these! the old fashioned rolled oat holds up better in the baking process. anyways, there isn't much else i have to say about these oat fudge bars, other then the fact that i am obsessed & you should probably go make them this instant.
apologies in advance when you eat one (or three) too many. don't say i didn't warn you!
ingredients
for the oats
- 1 cup turbinado sugar
- 1 cup light brown sugar, packed
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups bob's red mill's all purpose flour, sifted
- 2 1/2 cups bob's red mill's old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine salt
for the fudge
- 1 can sweetened condensed milk
- 1 cup quality milk chocolate chips (sub equal parts dark chocolate chips)
- 1 cup quality dark chocolate chips
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 pinch fine salt
directions
- preheat oven to 350 degrees & grease a 9x12 baking dish. set aside until ready to use.
- for the oats: in the bowl of a stand mixer fitted with the paddle attachment cream the sugars & butter until fluffy, about 2 minutes.
- add the eggs one at a time, followed by the vanilla. beat until combined.
- in a separate bowl sift together flour, oats, baking soda, baking powder & salt. add to mixing bowl & beat ingredients until well combined.
- for the fudge: in a saucepan over low heat melt together the condensed milk, chocolate chips, butter & vanila until silky smooth.
- to assemble: in the prepared baking dish spread 4/5 of the oat mixture to form a flat crust, with a slight edge. pour the fudge mixture over top followed by dropping remaining spoonfuls of the oat mixture.
- bake for 30 minutes, or until the edges begin to lightly brown. let cool to room temperature & refrigerate to firm. slice into desired size squares & store in an airtight container.
