With rich fudge and buttery oatmeal cookie in every bite, these bars are the ultimate indulgent treat.
- Prep time 30 minutes
- Total time 55 minutes
- Portion size 20 servings
Ingredients
Oat Mixture:
Chocolate Fudge:
Method
Oat Mixture: In large bowl, whisk butter with sugar; whisk in egg, vanilla and salt. Stir in flour just until combined. Stir in oats and candy pieces. Press two-thirds of the mixture into bottom of parchment paper–lined 8-inch (2 l) square cake pan.
Chocolate Fudge: Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips with condensed milk, stirring occasionally, until smooth. Remove from heat.
Assembly: Pour Chocolate Fudge over Oat Mixture base; top with remaining Oat Mixture.
Bake in 350°F oven until topping is golden and set, 20 to 25 minutes. Let cool completely before slicing. (Make-ahead: Refrigerate in airtight container for up to 3 days; freeze for up to 1 month. Thaw before serving.)
Tip from The Test Kitchen: These bars will slice more easily if they've been allowed to chill in the fridge for a couple of hours.
CHANGE IT UP
Raspberry Ripple
Gently stir 1 cup fresh raspberries into oat mixture. Don't over mix; berries should still be chunky. Continue with recipe as directed.
Sweet & Salty
Stir 1 cup of your favourite salty treat (such as Reece's Pieces, chopped peanut butter cups, chopped pretzel, roasted, salted peanuts, or any combination thereof) into oat mixture. Continue with recipe as directed.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 95 mg
- Sugars 30 g
- Protein 5 g
- Calories 289
- Total fat 13 g
- Potassium 189 mg
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 41 g
%RDI
- Iron 9
- Folate 8
- Calcium 7
- Vitamin A 7
