Chocolate Oatmeal Fudge Bars
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You’ll love these decadent bars with a gooey, rich layer of chocolate fudge nestled in between layers of golden, baked oatmeal layers. They’ll knock your socks off for sure! These gluten free Chocolate Oatmeal Fudge Bars are so good! But don’t despair if you’re not into gluten free. You can still make them not gluten free, because it all comes down to the oats and flour you use. Thank Goodness, right?
I have a lot of friends and family that are gluten free, so they are always excited when I make gluten free sweets for their sole pleasure. And I’m grateful and relieved that those that do have celiac disease, have so many more choices these days, to enjoy really good desserts when using gluten-free flours 
Rich, chocolate fudge sandwiched between oatmeal cookies are the best!!
These are perfect with a large glass of cold milk! OHHH Yeaahhh!
This recipe makes a HUGE pan of goodies, which makes it great for bringing to parties, family get-togethers, bake sales or social events.
More Gluten Free Treats to Share!!
- Chocolate Chip Cookie Lasagna Dessert (Gluten Free option!)
- Tropical Bliss Pineapple Coconut Banana Bread {Gluten Free}
- 10 Glorious Gluten-Free Muffin Recipes for Summer!
- Coconut Flour Chocolate Brownies
These bars will become one of your family’s favorites! Here’s the recipe! 🙂
Chocolate Oatmeal Fudge Bars, Gluten Free Option
Ingredients
Oatmeal Mixture
- 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
- ½ tsp cinnamon
- 1 cup butter room temp
- 2 cups packed light or dark brown sugar
- 2 large eggs
- ⅓ cup almond milk, or milk of choice
- 1 tablespoon . vanilla or almond extract
Chocolate Fudge Layer
- 2 cups semi-sweet chocolate chips
- 1 14 oz. can sweetened condensed milk I use Eagle Brand
- ⅓ cup butter
- 2 tsp . vanilla extract
Instructions
- Preheat oven to 350°
Oatmeal Mixture
- 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.
Chocolate Fudge Layer
- 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.
Making the bars
- 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.
Baking
- 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.
Notes
I’m sharing my recipe today, inspired from My Gluten-Free Kitchen.
