These Classic Fudge Nut Bars combine a soft and chewy oatmeal cookie base with a layer of chocolate fudge topped with more oatmeal cookies! It's a warm and gooey, delicious treat that's easy to make and perfect for any time of year!
This recipe has been updated along with new images and content. The original post date was October 25, 2018.
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Behind the Recipe
This classic fudge nut bars recipe was a favorite of my Grammy's, and it's still a favorite in our family today! The recipe uses 11 ingredients, has a prep time of roughly 25 minutes, and bakes for 25-30 minutes.
They're made in a 13-inch by 9-inch pan and will become an instant favorite in your home. Enjoy!
Ingredients Needed
Here is what you will need for the oatmeal cookie base.
- All-Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Quick Oats (not the old-fashioned kind)
And for the chocolate pecan fudge layer you will need the following:
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
- Unsalted Butter
- Vanilla Extract
- Chopped Pecans
Let's Make Some Classic Fudge Nut Bars!
Here is a brief overview of how to make these warm and gooey, classic fudge nut bars. For the detailed recipe, please scroll down to the recipe card.
Make the oatmeal cookie base. Whisk all the dry ingredients together first in a medium-sized bowl. For mixing the wet ingredients, you can use either a hand mixer or a stand mixer that is fitted with a paddle attachment.
Once the wet ingredients are all mixed together and well blended, add in the whisked dry ingredients. Then you will fold in your quick 1 minute oats with a spatula or spoon. Do not use your mixer for that part.
Add the oatmeal cookie base to the pan. Only use ⅔ of the oatmeal cookie mixture for the base. The rest you will use as a topping.
Make the chocolate pecan fudge layer. Add all of the ingredients—except the chopped pecans—to a medium-size heavy-bottom saucepan. If you prefer, you can use a double boiler instead.
Continuously stir it all together over medium heat until the mixture has melted and is smooth in texture. Add in the chopped pecans, then remove from heat.
Spread out the chocolate pecan fudge layer. Immediately pour the chocolate pecan fudge onto the top of the oatmeal cookie base. Spread it out evenly using either a spatula or a spoon.
Add the reserved oatmeal cookie mixture. This is easiest to do with your hands. Just pull off small- to medium-sized clumps of the mixture and place them over the top of the chocolate pecan fudge.
Bake. Place it in the oven and bake for 25-30 minutes at 350ºF. Allow the fudge nut bars to cool before cutting into squares.
Stuff You Should Know
Baking pans. I used a 13-inch by 9-inch baking pan for this oatmeal fudge bars recipe, but you can also use a 15-inch x 10-inch sheet pan (or jelly roll pan). The baking temperature and baking time range are the same.
Use baking spray. For easy removal of your fudge nut bars, make sure to generously spray your baking pan with a flour-based baking spray.
Use an oven thermometer. This is a new tip I've been adding to my recipes because it is an important one. Baking any dessert in an oven that's not set to the correct temperature could lead to wonky baked goods. Just get yourself an oven thermometer. They hook right to your oven rack and will give you an accurate temperature reading. Oh, and they're inexpensive too.
Oatmeal cookie base. This is very sticky and will be a little stubborn when trying to spread it out. Fear not, though, you can either spray a spatula to prevent the oatmeal cookie base from sticking to your spatula as you spread it out, or you can simply use your clean hands.
Set some cookie base aside. After you have made the oatmeal cookie base, make sure to have at least ⅔ of it for spreading into the pan. The remaining amount needs to be reserved for the topping.
If you forget, though, it's not the end of the world. They will still taste phenomenally good!
Making the chocolate fudge. Originally when I shared this recipe, I used a double boiler. I've since switched this to a heavy-bottom saucepan. Make sure to mix this together over medium heat.
Let it cool. Make sure to let the fudge nut bars cool before cutting into them. They'll still be fudgy, but the cutting will be a little cleaner.
Storing fudge nut bars. Any fudge nut bars should be kept in a well-sealed food container at either room temperature or in the refrigerator.
Fudge Nut Bars FAQs
For this recipe, I used my 13-inch x 9-inch Nordic Ware baking pan. I love it because it cleans up nicely and has a cover that can double as a cookie sheet.
Yes, absolutely! If you don't have pecans, you can use walnuts or almonds. You really can't go wrong with any of them.
Fudge nut bars should be kept in a well-sealed food container at either room temperature or the refrigerator.
Yes! After baking, allow them to cool. Then cut into squares and freeze on a baking sheet until firm. Then wrap individual squares in plastic wrap and store them in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.
More Family Favorite Recipes to Enjoy!
- Pennsylvania Dutch Chocolate Funny Cake1 Hours 20 Minutes
- Irresistible Peanut Butter Tandy Kakes1 Hours 45 Minutes
- Simple and Delicious Black Bottom Cupcakes55 Minutes
- Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting1 Hours
📖 Recipe
Classic Fudge Nut Bars
Author:Ingredients
oatmeal cookie base
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter (room temperature)
- 2 cups Light Brown Sugar (lightly packed)
- 2 Large Eggs (room temperature)
- 2 teaspoon Vanilla Extract
- 3 cups Quick Oats
chocolate pecan fudge layer
- 12 oz Semi-Sweet Chocolate Chips
- 14 oz Sweetened Condensed Milk
- 2 tablespoon Unsalted Butter
- 2 teaspoon Vanilla Extract
- 1 cup Chopped Pecans
Instructions
oatmeal cookie base
- Generously spray a 13 inch x 9 inch baking pan. Set to the side.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set to the side.2 ½ cups All-Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Using your hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter and light brown sugar on medium-high speed until well blended. The mixture will also be mushy. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.1 cup Unsalted Butter, 2 cups Light Brown Sugar, 2 Large Eggs, 2 teaspoon Vanilla Extract
- Switch the mixer speed to low, gradually adding in the whisked dry mixture until just combined.
- Fold in the quick oats using a spoon or spatula. Do not mix this with your hand or stand mixer.3 cups Quick Oats
- Spread and press down approximately ⅔ of the oatmeal cookie base onto your prepared 13 inch x 9 inch pan. Because the mixture is pretty sticky, you might find it easier to use either a spatula sprayed with baking spray or your clean hands. The remaining amount of oatmeal cookie base is used as a topping over the chocolate pecan fudge layer.
chocolate pecan fudge layer
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- Using a heavy bottom saucepan stir together the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and vanilla extract over medium heat until the mixture is well blended and smooth. Add in the chopped pecans then remove from heat.12 oz Semi-Sweet Chocolate Chips, 14 oz Sweetened Condensed Milk, 2 tablespoon Unsalted Butter, 2 teaspoon Vanilla Extract, 1 cup Chopped Pecans
- Immediately pour over top of the oatmeal cookie base, using a spatula or spoon to spread it out evenly.
- With the reserved oatmeal cookie base, add small- and medium-size chunks to the top of the chocolate pecan fudge layer.
- Bake for 25-30 minutes at 350ºF. The oatmeal cookie chunks should be a nice light to medium golden brown with the fudge having a shiny top.
- Remove from the oven and allow the bars to cool in the pan before cutting them.
Video
Recipe Notes
- For this recipe, I used my 13-inch x 9-inch Nordic Ware baking pan. I love it because it cleans up nicely and has a cover that can double as a cookie sheet.
- If you don't have pecans, you can use walnuts or almonds. You really can't go wrong with any of them.
- Fudge nut bars should be kept in a well-sealed food container at either room temperature or the refrigerator.
- To free these fudge nut bars, allow them to cool completely after baking. Then cut into squares and freeze on a baking sheet until firm. Then wrap individual squares in plastic wrap and store them in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.
- Recipe adapted from my Grammy's recipe and family cookbook.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Claudia says
If we have a nut allergy, could I just not use the nuts in the fudge layer?
Jennifer says
Yep, you can certainly leave them out!
Kimberly says
These are so good! First time I made them I used walnuts, since that’s what I had, but this time I’ve used pecans. They’re easy to bake and the recipe makes a LOT, so I always give some to family. 🙂
Kimberly says
Forgot to leave my 5star review in my comment. Whoops lol
Jennifer says
Lol thank you, Kimberly!
Kimberly Wilson says
I love that this recipe gives you the exact amount in the instructions part too! So helpful!