bars & brownies/ fall desserts/ tutorials

Classic Fudge Nut Bars

These classic fudge nut bars are the PERFECT combination of chocolate fudge, nuts, and oatmeal cookies! These are so good, they’ll be gone in a flash! And making them is super easy!

Classic Fudge Nut Bars recipe | All Images © Beyond the Butter, LLC

how to make classic fudge nut bars

oatmeal cookie base

The oatmeal cookie base of this classic fudge nut bars recipe combines all-purpose flour, baking soda, salt, unsalted butter, light brown sugar, 2 large eggs, vanilla extract, and quick 1-minute oats. When it’s all mixed together it’s then pressed into a generously flour-spray coated 15″ x 10″ x 1″ jelly roll pan. You’ll use 2/3 of this for the base and the remaining amount will be used over top of the fudge-pecan topping!

fudge-pecan topping

The fudge-pecan topping is made up of melted semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, vanilla extract, salt, and of course, the pecans! You can choose to use pecans like I did or you can use walnuts or almonds. It’s totally up to you! I really don’t think you can go wrong with any of them!

Classic Fudge Nut Bars | All Images © Beyond the Butter, LLC
Classic Fudge Nut Bars recipe | All Images © Beyond the Butter, LLC

This classic fudge nut bars recipe was a favorite of my Grammy’s and it’s still a favorite of our family today. I hope you’ll give these a try because I really think these will become an instant favorite in your home too. Enjoy!

check out some more of my family’s favorite recipes

Classic Fudge Nut Bars recipe | All Images © Beyond the Butter, LLC

fudge nut bars necessary baking tools

The list is short, but here are the 2 baking tools that were instrumental in making this classic fudge nut bars recipe:

quick tips for making classic fudge nut bars

  • Sprinkling the extra oatmeal cookie base on top at the end is totally optional. You can always use all of the oatmeal cookie mixture for the base.
  • It’s soooo tempting to just cut these classic fudge nut bars right out of the oven, but you’ll end up with a blob of a mess on your knife as well as the bars. After they’ve cooled, they’re much easier to cut!
  • You can definitely swap out the pecans in this recipe for walnuts, almonds, etc.
Classic Fudge Nut Bars | All Images © Beyond the Butter, LLC

Classic Fudge Nut Bars

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: Approx. 60 bars (2″ x 1″)
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: Dessert


With a soft and chewy oatmeal cookie base and a chocolatey fudge-pecan topping, these Classic Fudge Nut Bars will be a crowd pleaser for sure!



oatmeal cookie base

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter (room temperature)
  • 2 cups Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoon Vanilla Extract
  • 3 cups Quick 1-Minute Oats

fudge-pecan topping

recommended baking tools


oatmeal cookie base

  1. Using a flour-based baking spray, generously spray a 15″ x 10″ x 1″ jelly roll pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Using your hand-held mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter and light brown sugar on medium-high speed until well blended. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
  4. Switch the mixer speed to low, then gradually add in the dry mixture until just combined.
  5. Fold in the quick 1-minute oats with a spoon or spatula.
  6. Spread approximately 2/3 of the mixture onto your prepared jelly roll pan and set aside. You’ll use the remaining amount to place over top of the fudge-pecan topping.

fudge-pecan topping

  1. Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
  2. Using a double-boiler (fill the bottom boiler with about 1″-1.5″ water) over medium heat, mix together the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, vanilla extract, and salt. Continue to stir until melted and completely smooth.
  3. Add in the pecans until blended.
  4. Pour over top of the oatmeal cookie base, then spread out the chocolate using a spoon or spatula.
  5. With the remaining oatmeal cookie base, sprinkle it over the fudge-pecan topping.
  6. Bake for 25-30 minutesat 350ºF.
  7. Remove from the oven and allow the bars to cool completely before cutting them.


Recipe adapted from my Grammy’s recipe and family cookbook ❤

Keywords: fudge nut bars, fudge, nuts, bars, brownies, chocolate, dessert

Recipe Card powered by

This post may contain affiliate links. Please read my Policies page.

Beyond the Butter, LLC owns the copyright on all images and written content within this blog post. If you would like to republish a Beyond the Butter recipe, please feel free to do so by using 1 photo and a link back to the recipe. If you would like to republish the recipe on your site, please link back to the original recipe at the top of the post, use your own photos, and rewrite the full recipe in your own words to make it your own.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: