Copycat Starbucks Oat Fudge Bars
A chewy oatmeal cookie dough base with a layer of thick gooey chocolate fudge.
Ingredients
- 1 cup of soften unsalted butter
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs room temp.
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups of all purpose-flour
- 1 cup of quick oats
For Fudge Center
- 1 can (300mL) of sweetened condensed milk
- ⅔ cup of semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line a 8x8 or 9x9 baking pan with parchment paper and set aside.
For Dough
- In a bowl whisk flour, salt, baking soda and quick oats and set aside.
- With stand mixer or hand held mix together butter and both sugars for about 5 mins until light and fluffy.
- Add eggs and vanilla and mix again for another few minutes.
- Now with mixer on low speed add in your bowl of dry ingredients and mix until just combined.
- Place bowl of dough in fridge for about 10 mins. to chill while you work on fudge center.
For Fudge
- In a sauce pan on med-low heat add condensed milk and chocolate chips and stir until completely melted and smooth. About 5 mins.
Assembling Bars
- Take half of your dough and place into prepared baking sheet and smooth out.
- Add the fudge sauce over top of dough and top with remaining dough. Doesn't have to be perfect it will spread during baking.
- Bake for 25-30 mins and let cool in pan for 20 mins. before transferring to cool rack to completely cool and firm up for another 20 mins.
Notes
Make sure to spoon and level your flour don't compact it in. Makes a dense dough.
When making fudge sauce low and slow is key you don't want to burn it. You can heat up condensed milk first and then add chocolate chips to melt in.
These keep well on counter covered for up to 3 days or fridge for up to 5 days. You can also freeze for up to 2 months in an air tight container or zip lock.
For clean cuts place in fridge for 15 mins. to firm up before cutting into.