The Perfect Balance of Chewy Oats and Fudge
Oat Fudge Bars
Ingredients
Instructions
- Preheat your oven to 350°F. Line a 28x18 cm (11x7 inch) baking pan with parchment paper for easy removal.
- In a large microwave-safe bowl, combine condensed milk, chocolate chips, and butter. Microwave on high for 7-8 minutes, stirring every 2 minutes until fully melted and smooth. Ensure there are no lumps, then set the fudge aside to cool slightly.
- In a stand mixer, cream the softened butter until smooth. Gradually add the granulated and brown sugars, mixing until well combined.
- Add the eggs one at a time, mixing until incorporated.
- Add all-purpose flour, whole wheat flour, baking powder and rolled oats then mixing until a thick dough forms.
- Transfer about 3/4 of the oat crust mixture to the prepared pan. Press it down evenly to form a solid base.
- Pour the melted fudge over the crust, ensuring it covers the entire surface.
- Take the remaining oat crust, divide it into smaller pieces, flatten them into disks, and scatter them on top of the fudge.
- Bake in the preheated oven for 25 minutes, or until the edges are lightly golden.
- Let the bars cool in the pan for 30-40 minutes. Then, refrigerate for at least 1 hour to allow the fudge to set.
- Slice into squares and enjoy your delicious Oat Fudge Bars!
The kitchen was warm and welcoming as the baker pulled out ingredients for the day’s treat: Oat Fudge Bars. It was one of those recipes that combined the best of both worlds—a chewy oat crust with a rich, velvety fudge filling. As they began to soften the butter, the baker could already imagine the delightful contrast of textures in each bite.
The first step was to make the fudge filling. Condensed milk, chocolate chips, and butter were carefully measured and added to a bowl. After a few rounds in the microwave, the ingredients had melted into a glossy, smooth chocolate fudge. The baker gave it a quick stir, ensuring it was lump-free before setting it aside to cool slightly. The scent of chocolate filled the room, promising indulgence.
Next came the oat crust. With the mixer running, the softened butter and sugars were creamed until fluffy, and the eggs were added one by one. The baker folded in a mixture of all-purpose flour, whole wheat flour, and baking powder before adding the star of the show—rolled oats. The dough was thick and sticky, just as it should be, ready to form the sturdy base of the bars.
Pressing three-quarters of the oat dough into the prepared baking pan, the baker made sure it was evenly spread. This would hold the luscious fudge filling, and it needed to be just right. Pouring the fudge over the base, they spread it out, watching as the thick chocolatey layer covered the oats.
For the final touch, the remaining oat dough was scattered across the top of the fudge in pieces, creating a rustic, crumbly layer that would bake to golden perfection. Into the oven the pan went, and the waiting began.
The kitchen filled with the mouth-watering scent of chocolate and oats, and the baker could hardly wait to pull the bars from the oven. After 25 minutes, the edges were perfectly golden, signalling it was time to cool them. But patience was key; the fudge needed time to set.
Once the bars had cooled and chilled in the fridge, the baker carefully sliced them into squares. The first bite was everything they had imagined—the chewy oat layers perfectly complemented the creamy fudge, creating a decadent, balanced treat.
It was a dessert that was rich but not too sweet, with the wholesome texture of oats adding a rustic charm to the indulgence of the fudge. The baker smiled, knowing these Oat Fudge Bars would quickly become a favourite, a recipe to be shared and enjoyed time and time again.
