These gooey Chocolate Oatmeal Fudge Bars are so good, no one would even know they are gluten free, but don’t despair you folks that aren’t gluten free, because you can also make them not gluten free. Thank Goodness, right?
I don’t eat much gluten free, but when it’s a gooey, rich layer of chocolate nestled in between layers of oatmeal, dangled in front of me, drawing me in with it’s tempting and delicious looks, umm…do I care if it’s gluten-free at this point?
But, I have friends and family that are gluten free, so they are always excited when I make gluten free sweets for their sole pleasure.
Links in the next paragraph are Amazon links to what I used in the recipe. See my non-disclosure for more information.
And I’m grateful and relieved that those that have celiac disease have so many more options to enjoy really good desserts because of gluten-free flours and oats and other items out there more readily this day and age.
We’ve come a long way baby!
This recipe for gluten free bars makes a HUGE pan of goodies, which makes it great for bringing to parties, family get-togethers, bake sales or social events.
Rich, chocolate fudge sandwiched between oatmeal cookies are the best!!
These are perfect with a large glass of cold milk! OHHH Yeaahhh!
I’m sharing my recipe today, inspired from My Gluten-Free Kitchen.
These bars will become one of your family’s favorites! Here’s the recipe! 🙂
It's a gooey, rich layer of chocolate fudge nestled in between layers of golden, baked oatmeal bars. They'll knock your socks off! GF Option.
- 3 cups gluten free rolled oats or regular rolled oats, I used Bob's Red Mill Gluten Free Rolled Oats, Old Fashioned
- 2½ cups gluten free all-purpose flour or all purpose flour (exclude xanthan gum if not doing gluten free flour) I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1¼ tsp . xanthan gum omit if flour already has xanthan added in, or using all purpose flour
- 1 tsp . baking soda
- ½ tsp . salt
- 1/2 tsp cinnamon
- 1 cup butter room temp
- 2 cups packed light or dark brown sugar
- 2 large eggs
- 1/3 cup almond milk, or milk of choice
- 1 tablespoon . vanilla or almond extract
- 2 cups semi-sweet chocolate chips
- 1 14 oz. can sweetened condensed milk I use Eagle Brand
- 1/3 cup butter
- 2 tsp . vanilla extract
Preheat oven to 350°
In a medium-sized bowl, stir together flour, (xanthan gum-if needed), baking soda, cinnamon and salt to combine.
In another bowl, using an electric mixer, cream together butter and brown sugar for 2 minutes. Beat in eggs and continue beating for 2 more minutes. Add vanilla and mix. Pour in milk and combine gently until incorporated.
With your mixer on low, add flour mixture gradually and mix until combined well, then add in oats and mix in.
In a medium saucepan, combine the chocolate chips, condensed milk, and butter.
Cook, stirring, over low-medium heat until melted.
Remove from heat and stir in vanilla.
Press 2/3 of the oats mixture into the bottom of an ungreased 9 x 13 baking pan (Use a little flour or non-stick spray on your hands, if the mixture is sticking to your hands).
Pour/spread the chocolate filling over the oat mixture.
With the remaining oat mixture make small balls and flatten them lightly and place them over the top of the chocolate/Nutella.
My trick is use a little cookie scoop and put the scoops all over and then spread/flatten it out using a knife or fork over the fudge layer.
Bake at 350 for 25 minutes or until lightly browned.
Cool and cut into squares and serve. Don't cut while still hot.
Store in an airtight container at room temp or in refrigerator. You can also freeze remaining bars.
If you decide you don't want gluten-free, subsititute 2 & 1/2 cups all purpose flour and 3 cups rolled oats for the gluten free flour and oats.
If you want to add Nutella to the fudge layer, add 1 cup Nutella and reduce the chocolate chips to 1 & 1/2 cups and to the chocolate mixture instead of 2 cups of chocolate chips.