Chocolate Fudge Oat Bars
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. This makes a 9x13" pan. You could halve, but you will be left with half a tin of condensed milk (use to make fudge/other things), or buy a squeeze bottle instead of a tin to minimise waste!
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Servings: 16
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 9x13" 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!