Fudge Filled Nutty Oatmeal Bars
Description
These Fudge Filled Nutty Oatmeal Bars are the ultimate comfort dessert, featuring a thick, velvety chocolate fudge layer sandwiched between two chewy, nutty oatmeal crusts. The base is made with quick-cooking oats, brown sugar, and toasted walnuts, providing a satisfying texture that contrasts perfectly with the smooth, sweet filling made from condensed milk and unsweetened chocolate. Ideal for potlucks, lunchbox snacks, or satisfying a sweet tooth on a rainy afternoon, these bars are easy to assemble and bake. They offer a homemade twist on classic fudge brownies, with a wholesome oat base that feels slightly more substantial. Perfectly portioned into squares, they are sturdy enough to transport yet soft enough to melt in your mouth. A crowd-pleaser that combines the best elements of oatmeal cookies and rich chocolate fudge.Ingredients
Directions
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Preheat the oven to 350F (175C) and lightly grease a 15 1/2 x 10 1/2 inch jelly roll pan.
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In a large bowl, beat together the softened butter and dark brown sugar until creamy and well combined.
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Add the eggs, vanilla extract, and powdered instant coffee to the butter mixture and beat well until smooth.
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In a separate bowl, stir together the quick-cooking oats, all-purpose flour, baking soda, salt, and 1 cup of the chopped walnuts.
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Gradually add the dry oat mixture to the butter mixture, beating well until blended. The batter will be stiff; stir by hand if necessary.
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Remove 2 cups of the dough from the bowl and set aside for the topping.
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Press the remaining dough firmly and evenly into the bottom of the prepared jelly roll pan to form the crust.
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For the filling, place 1 tablespoon of butter and 4 ounces of unsweetened baking chocolate (broken into pieces) in a medium saucepan over low heat.
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Melt the butter, then add the chocolate pieces. Cook, stirring constantly, until the chocolate is completely smooth and melted.
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Stir in 1/2 cup sugar and 1 14-ounce can of sweetened condensed milk.
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Cook the mixture, stirring constantly, until it thickens and the sugar is fully dissolved.
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Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract.
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Spread the hot chocolate filling evenly over the crust in the jelly roll pan.
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Crumble the reserved 2 cups of dough over the filling to create the top layer.
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Sprinkle the remaining 1/2 cup of chopped walnuts evenly over the top.
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Bake for 25 minutes, or until the top is golden brown and set.
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Cool completely in the pan on a wire rack before cutting into bars.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2771.8kcal
- % Daily Value *
- Total Fat 123.8g191%
- Saturated Fat 39.4g197%
- Cholesterol 222.2mg75%
- Sodium 2942.6mg123%
- Total Carbohydrate 364.6g122%
- Dietary Fiber 29.2g117%
- Sugars 122.0g
- Protein 62.9g126%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list was missing specific quantities for the walnuts and chocolate filling ingredients. Based on standard recipes for this type of bar, 1 1/2 cups of total walnuts (1 cup in base, 1/2 cup on top) and standard filling ratios (1 tbsp butter, 4 oz chocolate, 1/2 cup sugar, 1 can condensed milk) have been inferred to complete the recipe.
Storage: Store bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Substitutions: You can substitute pecans for the walnuts. For a gluten-free version, use a gluten-free all-purpose flour blend and certified gluten-free oats.
Tip: Ensure the bars are completely cooled before cutting to prevent the fudge layer from smearing and to ensure clean cuts.
