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.
- 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
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
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.
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.