I love holiday baking. Bring on the cookies. Bring on the fudge. Bring on the pie! I love it all. But I especially love recipes that turn out beautiful, and happen to be deceptively easy. Exhibit A: these bars. They’re big and sassy, and they’re a snap to make.
I discovered these oatmeal fudge bars a year and a half ago from Living Beyond Measure. Let me tell you…when people take a bite of these you are going to be everyone’s new best friend. What you basically have here is fudge wrapped in a soft cookie. Let me repeat that. FUDGE wrapped in a SOFT COOKIE. I mean, please. Let me catch my breath. These are the kind of bars that are really seductive. You cut a piece for yourself. Then, maybe just a bit more. Then later, a bit more. You get the idea. 😉
I have never made these bars and not gotten rave reviews. Actually, not very long ago out of the blew someone told me at a get together, “You’re the one who made those bars, right? The fudge ones? Oh, man!” And then he kind of stared off dreamily into space. 😄. Friends made every day, people. I’m telling you, you have to make these bars.
Another reason I like these is that they somehow remind me of the recipes I used to help make around Christmas time when I was a kid. They don’t take long to put together because a kid’s attention span is limited, but they always turn out great. So let’s have a slice of nostalgia!
I hope I’ve gotten you excited about these. They’re a great addition to any holiday baking list, especially if you need to turn something out fast. Just make sure to save a bar or two for yourself!
- For cookie mixture:
- 1 cup unsalted butter, softened (but not melted)
- 2 eggs
- 2 cups brown sugar
- ⅓ cup milk
- 2 tsp. vanilla
- 2½ cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 cups old fashioned oats
- For fudge portion:
- 1 14 oz can sweetened condensed milk
- ⅓ cup unsalted butter
- 1 tsp. vanilla
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, eggs, and brown sugar.
- Add the vanilla and milk. It may look curdled at this point, but that's fine.
- Add in the dry ingredients and mix until incorporated, scraping down the sides of the bowl if you have to.
- Set aside.
- In a medium saucepan over medium-low heat, combine all of the fudge ingredients and heat until melted. Take off the heat.
- Spread ¾ of the cookie mixture on the bottom of the pan, spreading it around so it's even.
- Pour the fudge on top and spread it around evenly.
- Dollop the remaining cookie mixture randomly on top of the fudge, just making sure that there are cookie bits all over top.
- Bake for 25 minutes, covering with aluminum foil if the top begins to brown too quickly.
- I love keeping these at room temperature. They are so soft and tempting. But you can also store in the fridge.