Soft and Chewy Oat Fudge Bars Recipe
These Soft-Baked Oat Fudge Bars are the ultimate, indulgent dessert. They have a soft oatmeal cookie base that is topped with a thick layer of rich, chocolate ganache. Lastly, the sea salt flakes on top are optional, but highly recommended.
Ingredients
Oatmeal Cookie Base
- 1/2 cup Salted Butter, melted
- 3/4 cup Dark Brown Sugar, packed
- 1 tsp Vanilla Extract
- 1 large Egg
- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 3/4 cup Rolled Oats
Chocolate Ganache Topping
- 1/2 cup Heavy Cream
- 6 oz Semi-Sweet Chocolate Chips
- 2 tbsp Salted Butter
- Sea Salt Flakes, for topping
Instructions
- First, let's make the oatmeal cookie base
- Preheat the oven to 350 degrees F
- Grease an 8x8 square pan with nonstick and line with parchment paper for easy removal
- To a large mixing bowl, add the melted butter, dark brown sugar, egg and vanilla extract
- Whisk together until combined
- Add the flour and baking soda
- Mix until combined
- Fold in the rolled oats until evenly distributed
- Transfer to the prepared pan
- Spread in an even layer and flatten
- Bake for 28-30 minutes or until a toothpick comes out of the center clean
- While the cookie base is cooling, make the chocolate ganache
- To a saucepan, add the semi-sweet chocolate chips, heavy cream and salted butter
- Heat over medium, whisking until melted and combined
- Remove from heat and let cool slightly
- Pour over the cookie base while it is still in the 8x8 pan
- Top with sea salt flakes
- Put in the fridge to set for about 45-60 minutes (or leave at room temperature for 2-3 hours to set)
- Once set, slice into bars (I either do 10 longer bars or 20 square bars)
- Enjoy!
Nutrition
Calories: 186kcal, Carbohydrates: 20g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 78mg, Potassium: 85mg, Fiber: 1g, Sugar: 11g, Vitamin A: 269IU, Vitamin C: 0.04mg, Calcium: 20mg, Iron: 1mg