Chocolate,  Cookies and Bars,  Dessert

Oat Fudge Bars

 

The oat fudge bars sold at Starbucks have always been a favourite of mine.  The bars consist of two tasty layers of oatmeal cookie filled with rich chocolate fudge.  They are indulgent, but worth every calorie!  This recipe for Oat Fudge Bars is my version of Starbucks’ popular treat, and in my opinion they’re even better!  The oatmeal cookie layers are soft yet chewy, sweetened with brown sugar and honey, flavoured with cinnamon and vanilla, and full of wholesome rolled oats.  The fudge filling is chocolaty, sweet and gooey and will make you come back for seconds!

 

 

 

Tips for Making Perfect Oat Fudge Bars

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the oat cookie layers during baking, resulting in a lighter texture.
  2. Do not over-bake: Baking these bars for too long will cause them to over-brown and become hard.  Remove the bars from the oven as soon as the oatmeal cookie topping is baked and golden in colour.
  3. Spread the fudge filling right after making: The fudge filling will thicken quickly as it cools making it difficult to spread on top of the oatmeal cookie layer and less smooth looking.  To avoid this spread the fudge filling immediately after making, when it is still thin and glossy.
  4. Chill the bars before cutting: If the bars are cut immediately after they are baked the filling may flow out and the bars will look messy.  Refrigerating the bars overnight before cutting will allow the filling to firm up and guarantee neater-looking bars.

 

 

Recipe Q & A

 

Q:  Can I use quick oats instead of large flake oats in the oatmeal cookie dough?

 A:  You cannot substitute large flake oats for quick oats in this recipe.  Quick oats will make the oat cookie layer tough and dry, instead of soft and chewy.  

 Q:  Why are my oatmeal cookie layers hard?

 A:  The oatmeal cookie layers can become hard if the bars are over-baked or if the dough is over-mixed after the flour has been added because of gluten development.  To avoid this, bake the bars only until golden in colour, and mix the dough on low speed and only for a short time after the flour has been added.  

 Q:  The bottom of my bars are getting too dark during baking.  How do I prevent this?

 A:  You can prevent bars from becoming too dark on the bottom during baking by doubling up the  baking pans.  This means placing the baking pan with your unbaked bars on top of a baking sheet and then baking the bars.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.

 Q:  How do I store the bars?

 A:  It is best to store these bars in the fridge or freezer because the fudge filling can get soft at room temperature and contains dairy which should be kept cool.  Store them in an air-tight container.

 Q:  What is the shelf-life of the bars?

 A:  These bars last 3 days refrigerated or ~1 month frozen.  

 

 

 

 

Oat Fudge Bars

 

Recipe By:          Blue Ribbon Eats, with the oat cookie recipe adapted from Just So Tasty

Servings:            16
Prep Time:        40 minutes

 

 

INGREDIENTS

 

Fudge Filling:

220g semisweet chocolate chips

1 cup sweetened condensed milk

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

 

Oat Cookie Layer:

1 1/3 cups all-purpose flour

3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
168g unsalted butter
1 cup + 3 tablespoons packed dark brown sugar
1 tablespoon honey
2 teaspoons vanilla extract
1 large egg

2 1/4 cups large-flake rolled oats

 

 

INSTRUCTIONS

 

Oat Cookie Layer:
  1. Lightly grease the bottom and 2 inches up the sides of a 9-inch square baking pan with butter.  Cut a square of parchment paper the size of the bottom of the baking pan and a 2 inch strip of parchment paper that lines the inner sides of the baking pan.  Place inside the baking pan. 
  2. In a large bowl add the flour, baking soda and cinnamon.  Mix until blended.
  3. In the bowl of a mixer add the butter, brown sugar and sea salt.  Mix on medium-high speed using a paddle attachment until fluffy and paler in colour.  Add the honey and mix until blended.  Add the egg and vanilla extract and mix just until blended.
  4. Turn the mixer off and add the flour mixture.  Mix on low speed just until blended.  Add the oats and mix just until blended.
  5. Place 3/4 of the oat cookie dough in the prepared baking pan and press into an even layer that covers the bottom of the pan.  Refrigerate while preparing the fudge filling.

 

Fudge Filling:
  1. In a large pot add the condensed milk and butter.  Heat the mixture until the butter is melted  and the mixture begins to simmer.  Remove the pot from the heat.
  2. Add the chocolate chips and vanilla extract to the pot.  Let the chocolate chips melt for ~20 seconds, then stir the mixture with a spatula until blended and smooth.
  3. Let the fudge filling cool at room temperature for ~ 5 minutes.
  4. Pour the fudge filling on top of the oat cookie layer in the baking pan.
  5. Spoon tablespoonfuls of the remaining oat cookie dough on top of the fudge layer so that they are evenly distributed and there is still fudge filling showing.
  6. Bake at 350°F for ~35 minutes or until the oat cookie topping is golden brown. 
  7. Cool on a cooling rack until room temperature and then refrigerate overnight, or until the fudge filling is firm.  Cut into bars and serve.

 

Serves 16 servings

Oat Fudge Bars

40 minPrep Time

40 minTotal Time

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Recipe Image

Ingredients

Fudge Filling:

220g semisweet chocolate chips

1 cup sweetened condensed milk

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

Oat Cookie Layer:

1 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

168g unsalted butter

1 cup + 3 tablespoons packed dark brown sugar

1 tablespoon honey

2 teaspoons vanilla extract

1 large egg

2 1/4 cups large-flake rolled oats

Instructions

    Oat Cookie Layer:
  1. Lightly grease the bottom and 2 inches up the sides of a 9-inch square baking pan with butter.  Cut a square of parchment paper the size of the bottom of the baking pan and a 2 inch strip of parchment paper that lines the inner sides of the baking pan.  Place inside the baking pan. 
  2. In a large bowl add the flour, baking soda and cinnamon.  Mix until blended.
  3. In the bowl of a mixer add the butter, brown sugar and sea salt.  Mix on medium-high speed using a paddle attachment until fluffy and paler in colour.  Add the honey and mix until blended.  Add the egg and vanilla extract and mix just until blended.
  4. Turn the mixer off and add the flour mixture.  Mix on low speed just until blended.  Add the oats and mix just until blended.
  5. Place 3/4 of the oat cookie dough in the prepared baking pan and press into an even layer that covers the bottom of the pan.  Refrigerate while preparing the fudge filling.
  6. Fudge Filling:
  7. In a large pot add the condensed milk and butter.  Heat the mixture until the butter is melted  and the mixture begins to simmer.  Remove the pot from the heat.
  8. Add the chocolate chips and vanilla extract to the pot.  Let the chocolate chips melt for ~20 seconds, then stir the mixture with a spatula until blended and smooth.
  9. Let the fudge filling cool at room temperature for ~ 5 minutes.
  10. Pour the fudge filling on top of the oat cookie layer in the baking pan.
  11. Spoon tablespoonfuls of the remaining oat cookie dough on top of the fudge layer so that they are evenly distributed and there is still fudge filling showing.
  12. Bake at 350°F for ~35 minutes or until the oat cookie topping is golden brown. 
  13. Cool on a cooling rack until room temperature and then refrigerate overnight, or until the fudge filling is firm.  Cut into bars and serve.
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https://evipatissier.com/2019/03/13/oat-fudge-bars/

 

 

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