Oatmeal fudge bars use an oatmeal cookie as both a base and topping, with a layer of smooth, chocolatey fudge and crunchy toasted walnuts baked in the middle.
Oatmeal Fudge Bars
Oatmeal fudge bars are a layered bar cookie that uses an oatmeal cookie as both a base and topping, with a layer of smooth, chocolatey fudge and crunchy toasted walnuts baked in the middle. Looking through my vintage cookbook collection, there seem to be so many different names for these classic cookie bars and similar versions: chocolate revel bars, fudge nut layer bars, fudge bars and even Barb’s Famous Bars (whoever Barb was, she must have been a good baker!)
Many of the recipes I found for oatmeal fudge bars in my vintage cookbook collection are from the 1970’s era, and this particular version is no exception. This version is baked in a jelly roll pan (15″x10″x1″ in size); other versions were made in a 9″x13″ pan, but I found these bars bake more even when the jelly roll-sized pan was used. This version also calls for toasted walnuts; you can omit the walnuts if you prefer. Read more below about how to make these oatmeal fudge bars.
How to Make This Recipe
The recipe for these oatmeal fudge bars use fairly simple ingredients, many which you already may have in your pantry. This recipe also calls for toasting the walnuts. Why should you toast the walnuts? Toasting them will remove some of their bitter flavor. The walnuts can also be toasted well in advance (toasted nuts will keep sealed in an airtight container for about two weeks or frozen up to one month).
Ingredients
- Unsalted butter
- All-purpose flour
- Light brown sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Quick-cooking oats
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Toasted, chopped walnuts
This recipe starts by making the oatmeal cookie layer that serves as both the base and the topping. Butter, all-purpose flour, light brown sugar, eggs, vanilla extract, baking soda, salt and quick-cooking oats make up the oatmeal cookie layer. Two-thirds of this mixture is pressed into the bottom of an un greased jelly roll pan (15″x10″x1″ pan).
The middle fudge layer is made by combining the chocolate chips with butter and sweetened condensed milk on the stovetop and is stirred until melted. Once melted vanilla extract is added and then it is poured over the oatmeal cookie base layer and sprinkled with toasted walnuts. The remaining oatmeal cookie dough is then sprinkled on top of the fudge layer. The bars are then baked at 350°F for 20-25 minutes until lightly golden brown. Once the bars are cooled, they can be cut.
Tips for Oatmeal Fudge Bars
- To toast the walnuts: spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Toasted nuts will keep sealed in an airtight container for about two weeks or in freezer for one month
- You can substitute milk chocolate chips for the semi-sweet chocolate chips
- Store bars in an airtight container at room temperature for up to 3 days
- Bars will keep in freezer; keep sealed for up to 45 days
Made this recipe? Rate or comment below or on Instagram or Pinterest!
Want more bar recipes?
Oatmeal Fudge Bars
Equipment
- mixing bowls of various sizes
- small saucepan
- jelly roll pan (15"x10"x1")
Ingredients
- 1 cup + 1 Tablespoon Unsalted butter, divided
- 2 cups Light brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract, divided
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 cups Quick-cooking oats
- 1 1/2 cups Semi-sweet chocolate chips
- 1 14 oz. can Sweetened condensed milk
- 1/2 cup toasted, chopped walnuts see tips below
Instructions
- In a large mixing bowl, cream 1 cup of the butter and light brown sugar until light. Add in eggs and 1 teaspoon of vanilla extract.
- Sift or whisk the all-purpose flour, baking soda, and salt. Add to the creamed mixture and mix until combined, then stir in the quick-cooking oats.
- Press two-thirds of this mixture into the bottom of an ungreased jelly roll pan (15"x10"x1" pan).
- In a small saucepan, combining the chocolate chips with the remaining butter and sweetened condensed milk and stir until melted. Once melted, add in remaining vanilla extract.
- Pour the fudge mixture over the oatmeal cookie base layer and sprinkled with toasted walnuts. Sprinkle the remaining oatmeal cookie dough on top of the fudge layer.
- Bake at 350°F for 20-25 minutes, or until the top is lightly golden brown. Cool completely before cutting.
Notes
- To toast the walnuts: spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Toasted nuts will keep sealed in an airtight container for about two weeks or frozen up to one month
- You can substitute milk chocolate chips for the semi-sweet chocolate chips
- Store bars in an airtight container at room temperature for up to 3 days
- Bars will keep in freezer; keep sealed for up to 45 days