Oat Fudge Bars

It’s been so long since I’ve posted a recipe that you’d almost be fooled into believing that I don’t spend every spare moment of my day perusing books, magazines, and the web for new food ideas. The sad truth is, while I do rely on a few old stand-by recipes, my stomach has a bit of a wandering eye, and is always on the lookout for something it hasn’t tried before.

Although, I have to say, that’s not exactly the case here. It would seem that this time my stomach was looking to reconnect with a long lost love, one we used to bump into in coffee shops when my kids were babies and pushing a stroller around the neighbourhood was our only form of entertainment. At the time, any coffee bar worth its beans had a version of these oaty, fudgy delights, and while the babies were blissfully napping, we would rendezvous in a quiet corner and dream of the day when we could be together forever.

That day has finally come.

There are several versions of this recipe online, but this a slightly reworked version of the one found here.

 

Oat Fudge Bars:

1 cup butter (set aside 2 tablespoons for filling)
2 cups brown sugar (packed)
2 large eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
3 cups rolled oats (can substitute quick oats, but not instant)
 
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
 
Cream butter until smooth. Add brown sugar and beat until well mixed. Add eggs one at a time, followed by the vanilla. Stir together the flour, soda, salt, and oats, and add them to the wet ingredients; stir until well combined. Prepare filling:
 
2 tablespoons butter (reserved from before)
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
pinch salt
1 tsp vanilla
 
Combine butter, condensed milk, chocolate chips and salt in medium saucepan over low heat until chocolate has melted. Remove from heat and stir in vanilla.
 
Press 2/3 of oatmeal mixture into the bottom of the prepared pan. Pour filling over the bottom crust. Spread to an even thickness.
 

Drop remaining oat mixture evenly over the chocolate layer. Don’t expect to have the chocolate completely covered, you want to leave some peeking through.

Bake for 25 – 30 minutes, or until topping is lightly browned. Cool in pan. Cut into 2″ x 2″ squares Since these are so dense and rich, I then cut these two inch squares in half to make triangles – feel free to eat two if you want!

 

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