Oatmeal Fudge Revel Bars
Thick, chewy oatmeal cookie bars with a rich ribbon of chocolate fudge baked through the center—perfect for potlucks, holidays, or when you want a seriously satisfying dessert bar.
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 2 cups light brown sugar packed (400 g; dark brown sugar OK for stronger molasses flavor)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour 300 g; spoon and level or weigh for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 cups old-fashioned rolled oats 270 g; not quick or instant oats
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 2 cups semisweet chocolate chips 340 g; or dark chocolate chips
- 2 tablespoons unsalted butter for fudge filling
- 1 teaspoon vanilla extract for fudge filling
- 1/4 teaspoon salt for fudge filling
- 1/2-3/4 cup chopped walnuts or pecans optional, stirred into fudge layer
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. For easier removal, line with parchment paper, leaving an overhang on the long sides.
- In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla, scraping down the bowl as needed.1 cup unsalted butter, 2 cups light brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Stir in the rolled oats with a spatula until evenly distributed. The dough will be thick and sturdy.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 cups old-fashioned rolled oats
- Set aside about 1 1/2 to 2 cups of the oatmeal dough for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared 9×13-inch pan using damp fingers or the back of a measuring cup to create an even layer.
- In a medium saucepan over low to medium-low heat, combine the sweetened condensed milk, chocolate chips, and 2 tablespoons butter. Stir constantly until the mixture is melted, smooth, and glossy, 3–5 minutes. Remove from the heat and stir in the vanilla and salt. If using nuts, fold them in now.1 can sweetened condensed milk, 2 cups semisweet chocolate chips, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2-3/4 cup chopped walnuts or pecans
- Pour the warm fudge mixture evenly over the oatmeal base, spreading gently with a spatula. Leave a small border (about 1/4 inch) around the edges. Crumble the reserved oatmeal dough over the fudge in small clumps; you do not need to cover the chocolate completely.
- Bake at 350°F (175°C) for 22–28 minutes, or until the top is lightly golden and the edges look set. The center may still look a bit soft due to the fudge layer.
- Remove the pan from the oven and cool completely on a wire rack, at least 1 1/2 to 2 hours. This allows the fudge layer to firm up and makes cleaner slices.
- Once fully cool (or slightly chilled for a firmer fudge texture), lift the slab from the pan using the parchment overhang if used. Cut into bars (4×6 for 24 smaller bars, or 3×5 for 15 larger bars). Serve at room temperature or slightly chilled.
Notes
Do not overbake—remove the bars when the top is just lightly golden; the center will firm as it cools. Use real butter for best flavor and texture. For slightly less sweetness, you can reduce the brown sugar in the oat mixture to 1 3/4 cups. These bars are excellent make-ahead: they taste even better on day two, keep 3 days at cool room temperature or about a week in the fridge, and freeze well for 2–3 months when layered with parchment in an airtight container.
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