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Classic fudge nut bars on parchment paper | All Images © Beyond the Butter®

Classic Fudge Nut Bars

Author: Jennifer
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!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Bars & Brownies
Cuisine Dessert
Servings 24 servings


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


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.
  • 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.
  • 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.
  • 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.
  • 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.


Recipe Notes

Recipe adapted from my Grammy's recipe and family cookbook.
Keyword bars, chocolate fudge, fudge, fudge nut bars, nuts, oatmeal, oatmeal fudge bars
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