Oatmeal, chocolate, butter….amazing combinations that were designed by people who like to eat as much as I do….there’s an amazing bakery in my town, Bollo’s, and I adore their oatmeal fudge bars. It also helps that one is the size of your face for only about $3–considering the amount of butter alone plus labor, one is well worth the splurge. I won’t even lie and try to tell you these are remotely healthy, but they are freakin’ delicious!
The chocolate and the condensed milk make a really beautiful chocolate ganache that firms up but doesn’t get hard once these are baked and I think you’ll enjoy the chewy texture of the oatmeal layer. All in all, these might be one of my favorite oatmeal recipes, not withstanding the fact that there’s two cups of chocolate chips on top of these suckers 🙂 They are really rich tasting so use caution: have a glass of milk on hand and support America’s Dairy Farmers!! 🙂
For the oatmeal layer:
- 2½ C all-purpose flour
- 1 t. baking soda
- 1 t. salt
- ¼ t. ground cinnamon
- 1 C. (2 sticks) butter, at room temperature
- 2 C. light brown sugar, packed
- 2 large eggs
- 2 t. vanilla extract
- 3 C. old-fashioned whole oats
For the chocolate layer:
- 1 (14 oz.) can sweetened condensed milk
- 2 C. semisweet chocolate chips
- 2 T. butter
- ¼ t. salt
- 1 t. vanilla extract
Preheat the oven to 350° F. Line the a 9 x 13-inch baking pan with foil (preferably nonstick) that overlaps the edges, and grease with nonstick cooking spray.
Make the oatmeal cookie layer: Combine the flour, baking soda, salt and cinnamon in a medium bowl and whisk to blend. Set aside. In a large mixing bowl, beat the butter on medium-high speed until it is soft and creamy, about 1 minute. Add the brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients you set aside just until incorporated. Mix in the oats on low or with a rubber spatula until evenly combined.
Reserve 1½ cups of the mixture. Place the remaining dough in the prepared pan and press over the bottom of the pan in an even layer.
Make the chocolate layer: combine the condensed milk, chocolate chips, butter and salt in a microwave safe bowl. Heat in 15 second increments, stirring after each, until mixture is smooth. Stir in the vanilla.
Pour the warm chocolate mixture over the oatmeal cookie layer and spread evenly with an offset spatula. (Tip: Spray one side of spatula with nonstick cooking spray to spread more easily, if desired) Crumble the remaining oatmeal cookie mixture and scatter evenly over the top of the chocolate.
Bake for 20-25 minutes, or until the topping is golden brown and the chocolate layer is starting to pull away from the sides of the pan. Transfer the pan to a wire rack and let cool completely. Lift foil out of pan, and cut into bars as desired. (I would recommend cutting them fairly small, as they are pretty rich).