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These Chocolate Fudge Oat Bars are seriously good. I mean, seriously. Rich chocolate fudge gets sandwiched between layers of an oat biscuit/cookie mixture. This results in a crisp outer and gooey centre. Sheer decadence.
The fudge is super simple to make, simply heating condensed milk, butter and chocolate. The cookie layer is possibly even easier, simply combining all the ingredients in a large bowl, before layering up! This is a fabulous traybake for any occasion, and will no doubt have everyone wanting the recipe!
I recommend making these in a 9×13″ traybake tin. You can half the recipe to fit an 8×8″ tin (as you can see I did in the photos). However you may find yourself with half a tin of condensed milk to use up. If you bake a lot, want to make fudge, then this is ideal, but otherwise I’d suggest making a full batch. Also, you could buy the squeeze bottle version instead of a tin if easy to do so. If this makes too much for you, I highly recommend taking some into work/gifting some to your friends/freezing some (in an airtight container).
For these Chocolate Fudge Oat Bars, I use a basic 8′ square pan (I like this one), and change up my Biscoff Fudge Bar recipe. If you want more oaty inspiration, check out these Passionfruit and White Chocolate Flapjacks or these Peanut Butter and Oat Cookies. For videos and baking inspiration, head on over to my Instagram.
Chocolate Fudge Oat Bars
Ingredients
- 220 g Butter, Softened
- 300 g Light Brown Soft Sugar
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 320 g Plain Flour
- 1 tsp Baking Powder
- 250 g Oats
For the Fudge
- 397 g Condensed Milk (one tin)
- 340 g Dark Chocolate
- 4 tbsp Butter
Instructions
- Preheat the oven to 200C/180C Fan/Gas Mark 6. Line a 9×13" pan with greaseproof paper (HACK: use paint-free bulldog clips to keep the baking paper attached to the tray).
- In a large bowl, or the bowl of a stand mixer, cream the butter and brown sugar for about 3 minutes on a high speed (with an electric mixer). Add the eggs and vanilla and mix again.
- Add in the oats, flour, baking powder and salt, and fold everything together into a sort of cookie dough/paste. Press 2/3rds of this into the lined tin (clean hands or a slightly damp wooden spoon work best – the mixture will be sticky).
- Make the fudge by adding all ingredients (butter, chocolate and condensed milk) to a medium saucepan over a medium-low heat. Stir constantly until it has all melted together. Pour this over the oat layer in the tin.
- Scatter over the remaining oat cookie mixture in random blobs. The fudge should be exposed in places! Place in the oven and bake for 25-30 minutes, until the top is golden brown. Let cool on a wire rack before slicing!
