These Classic Fudge Nut Bars combine a soft, 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!
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Why you’ll love this recipe
This classic fudge nut bar recipe was a favorite of my Grammy’s, and it’s still a favorite in our family today! They have a soft, chewy oatmeal cookie base with a layer of chocolate fudge, topped with more oatmeal cookie!
The recipe is easy to make (prep time of roughly 25 minutes), baked in a 13-inch-by-9-inch pan, and in about 30 minutes, you’ll have a warm, gooey, delicious treat that will become an instant favorite in your home!
If you enjoy this recipe, be sure to check out these other popular family favorites like my 4-egg Yellow Sheet Cake, Butterscotch Krimpets, Pennsylvania Dutch Chocolate Funny Cake, Lemon Sponge Pie, and Black Bottom Cupcakes!
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)
For the chocolate pecan fudge layer, you will need the following:
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
- Unsalted Butter
- Vanilla Extract
- Chopped Pecans
How to Make the Recipe
Here is a brief overview of how to make these warm, gooey classic fudge nut bars. For the detailed recipe, please scroll down to the recipe card.
Step 1. Make the oatmeal cookie base. Whisk all the dry ingredients together in a medium-sized bowl first. 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 mixed and well blended, add 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.
Step 2. Add the oatmeal cookie base to the pan. Only use 2/3 of the oatmeal cookie mixture for the base. Use the rest as a topping.
Step 3. Make the chocolate pecan fudge layer. Add all the ingredients—except the chopped pecans—to a medium-sized, heavy-bottomed saucepan. If you prefer, you can use a double boiler instead.
Stir it all together over medium heat until the mixture has melted and is smooth. Add in the chopped pecans, then remove from the heat.
Step 4. Spread the chocolate pecan fudge layer. Immediately pour the chocolate-pecan fudge onto the oatmeal cookie base. Spread it out evenly using either a spatula or a spoon.
Step 6. 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 chocolate pecan fudge.
Step 7. 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.
Storage
Any fudge nut bars should be kept in a well-sealed food container at either room temperature or in the refrigerator.
To freeze 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 each square in plastic wrap and store it in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.
Helpful Tips
- Baking pans. I used a 13-inch by 9-inch baking pan for this oatmeal fudge bar 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, 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’s important. 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’re inexpensive, hook directly onto your oven rack, and give you an accurate temperature reading.
- Oatmeal cookie base. This is very sticky and will be a little stubborn to spread. Fear not, though; you can either spray a spatula to prevent the oatmeal cookie base from sticking to it as you spread it, or simply use your clean hands.
- Set some cookie base aside. After you have made the oatmeal cookie base, set aside at least 2/3 of it to spread 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. You can use a double boiler or a heavy-bottomed saucepan.
- 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.
Recipe 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 in 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!
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Classic Fudge Nut Bars
Ingredients
Oatmeal Cookie Base
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter , room temperature
- 2 cups Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 3 cups Quick Oats
Chocolate Pecan Fudge Layer
- 12 oz Semi-Sweet Chocolate Chips
- 14 oz Sweetened Condensed Milk
- 2 tbsp Unsalted Butter
- 2 tsp 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 1/2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp 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 tsp 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 2/3 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 tbsp Unsalted Butter, 2 tsp 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
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Absolutely delicious
Thank you for making them!
Made these and they are delicious. I was wondering if they could be made on a sheet pan instead of 9×13 since they are so thick.
Thank you for making them! Yes, they absolutely can be made on a sheet pan or jelly roll pan!
Love the way this recipe is written up with amounts beside the directions!!!! Excellent idea!
Thank you for the feedback, Linda!
I’m a widow and live alone. When I get the chance to share baked goods, I often turn to this recipe. They’re so good! Thank you for sharing
Thank you for making them!
Can old fashioned oats be used? I rarely buy the quick oats . Or can recipe be adjusted to use the old fashioned oats??
I’ve never made them with old fashioned oats, but you can certainly try them out with this recipe!
These are dangerously good! I halved the recipe and baked in a 8×8 pan. Thank you for sharing your recipe!
Oh they are for sure! Thank you for making them and good idea on halving the recipe!
I love that this recipe gives you the exact amount in the instructions part too! So helpful!
Forgot to leave my 5star review in my comment. Whoops lol
Lol thank you, Kimberly!
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. 🙂
If we have a nut allergy, could I just not use the nuts in the fudge layer?
Yep, you can certainly leave them out!