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, gooey delicious treat that's easy to make and perfect for any time of year!
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
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.