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4.6 from 5 votes

Chocolate Oatmeal Fudge Bars, Gluten Free Option

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.
Cook Time25 mins
Course: Snack
Keyword: bars, chocolate, cookie, fudge, gluten free, oatmeal
Author: Kim Lange

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
  • 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
  • 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

Chocolate Fudge Layer

  • 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

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

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.