Description
This gooey oatmeal fudge bars recipe gets a gluten-free glow-up! You’ll love the texture & flavor of these yummy bars!
Ingredients
Scale
For The Gluten-Free Oatmeal Cookie Layer:
- 1/2 cup (1 stick, 4 oz.) butter, melted
- 1/2 cup brown sugar (lightly packed)
- 1/2 cup sugar
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (120 g.) gluten-free measure for measure flour, weighed or scooped & leveled
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup certified gluten-free rolled oats
For The Fudge Filling Layer:
- 8 oz. (1 1/4 cup) semisweet or dark chocolate chips or chopped chocolate
- 1 cup sweetened condensed milk or sweetened condensed coconut milk
- 2 Tablespoons butter
- Pinch Salt
Instructions
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
- Start The Oatmeal Cookie Layer. In a large bowl (or a stand mixer), combine melted butter, brown sugar, and sugar. Whisk or mix until well combined.
- Add Egg, Then Vanilla. Then, add your egg and whisk until incorporated and smooth. Add vanilla and stir to mix it in.
- Add Dry Ingredients. Add gluten-free flour, salt, and baking soda. Add the gluten-free oats and stir until just combined. The dough will be wet and sticky at this point. Don’t panic!
- Set Aside 3/4 Cup Cookie Dough for the top layer. (You’ll use this to dollop dough for the top layer in a minute.)
- Pat Remaining Cookie Dough Out into your prepared pan in an even layer. Again, it’ll be sticky, so go slow or use parchment paper to help you pat it out into an even layer. Set this aside for a minute.
- Make Your Fudge Filling. Combine chocolate chips, sweetened condensed milk, and 2 Tablespoons butter (and a pinch of salt if you’re using unsalted butter!) in a small saucepan. Whisk or stir over low heat, stirring constantly, until the fudge mixture is smooth and glossy. (You don’t want it to simmer or boil, so be sure to keep the heat low!)
- Pour Fudge Layer Over Cookie Layer. Then, pour your fudge filling over the oatmeal cookie crust and spread out into an even layer. (It should mostly spread out for you, you may just need to coax it into the corners).
- Add Dollops Of Dough For The Top Layer. Now, take small blobs of your remaining dough and add them to the top of the fudge layer. You will NOT have enough to cover the top in an even layer–instead it’ll just be dollops of dough. Try to spread out the dough fairly evenly for best results.
- Bake The Oatmeal Fudge Bars. Now you’re ready to bake! Bake the oatmeal fudge bars for 25-28 minutes, or until the filling is bubbling around the edges and the dollops of cookie dough on the top look just golden brown.
- Cool COMPLETELY before cutting into bars. This will take about 3 hours! Don’t rush it or your fudge filling won’t be as set. If you need to speed things up, you can place the pan in the refrigerator.
- Store leftover bars in an airtight container at room temperature 2-3 days, the refrigerator 3-4 days, or the freezer up to 6 weeks.
- Prep Time: 20 minutes
- Cooling Time: 3 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
