Classic Fudge Nut Bars
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!
Servings: 24 servings
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 aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.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, then gradually add 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 completely before cutting them.
Video
Notes
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. 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. 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.
Making the chocolate fudge. You can use a double boiler or a heavy-bottomed saucepan.
Let it cool completely. 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.
Pecan substitutions. If you don't have pecans, you can use walnuts or almonds. You really can't go wrong with any of them.
Storage and Freezing. 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.
Recipe adapted from my Grammy's recipe and family cookbook.
Nutrition
Calories: 401kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 173mg | Potassium: 182mg | Fiber: 3g | Sugar: 33g | Vitamin A: 336IU | Vitamin C: 0.05mg | Calcium: 80mg | Iron: 2mg