These quick and easy Starbucks Oat Fudge Bars are made with 2 bowls and simple pantry staples. This copycat recipe is the perfect combination of a soft, chewy oatmeal bar with a thick, rich chocolatey fudge center. Oat Fudge Bars are the ultimate way to enjoy two favorite sweet treats in one!
I don’t know about you but one of my favorite desserts from Starbucks was their iconic Oatmeal Fudge Bar. So naturally, you can imagine how disappointed I was when I discovered that these delicious treats had been discontinued from their menu.
But fear not! I took to my kitchen to develop my own copycat Starbucks Oat Fudge Bars and made one tantalizing addictive baked treat (and this recipe could rival Starbucks in deliciousness!). For the base, I took my classic chewy oatmeal cookie recipe. It’s a simple oatmeal cookie that is soft, tender, and perfectly spiced. Then topped with a luscious, rich, velvety chocolate fudge center – this dessert truly doesn’t get any better than this mash-up of two of my favorite desserts in one!
So, the next time you’re craving a chewy oatmeal cookie and rich, chocolate fudge, whip up a batch of these copycat Starbucks Oat Fudge Bars! Because why not treat yourself to both – I won’t hold it against you.
oat cookie ingredients
- unsalted butter
- granulated sugar
- light or dark brown sugar
- vanilla extract
- all-purpose flour
- old-fashioned rolled oats
- ground cinnamon
Unsalted butter: Salt in a recipe either enhances or masks flavors and overly salty baked goods result in a poor flavored product. If you only have salted butter on hand, reduce the added salt in the recipe by a ¼ teaspoon.
Pure vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
Old-fashioned rolled oats: Old-fashioned oats, also known as rolled oats, are whole oats that are steamed and rolled into flat flakes. Old Fashioned Oats produce a chewier texture that is iconic to this dessert; therefore, I would not recommend using quick oats as they are smaller cut and absorb more moisture producing a softer bar.
how to make oat cookies
STEP ONE: Prepare an 8×8 inch square pan with parchment paper and set it aside.
STEP TWO: In a large mixing bowl, beat ½ cup of butter and sugars on medium speed until combined and creamy. Add in egg and vanilla and beat until mixed.
STEP THREE: Slowly fold in all-purpose flour, oats, cinnamon, and salt to wet ingredients.
STEP FOUR: Spoon about ¾ of the mixture into the bottom of your prepared pan. Spread out using the back of a spoon or spatula. Set remaining oatmeal mixture aside.
While you make the chocolate fudge mixture, preheat the oven to 350°F
creamy chocolate center ingredients
- chocolate chips
- sweetened condensed milk
- coconut oil
Chocolate chips: Be sure to use a high-quality chocolate chips for a rich chocolate flavor. While we used dark (50% cocoa), feel free to use semi-sweet or milk chocolate if you prefer.
Sweetened condensed milk: Also referred to as condensed milk, this thick, sweet, sticky fudgy filling makes the chocolate center creamy and oh-so-fudgy.
how to make creamy chocolate center
STEP ONE: To a medium saucepan over low-medium heat, add ½ inch of water, and place a large glass bowl over the top.
STEP TWO: Add chocolate chips, sweetened condensed milk, and oil to the glass bowl. Gently stir the mixture as it melts.
STEP THREE: Once the chocolate mixture is smooth, remove it from heat. Pour the mixture over the top of the oatmeal cookie layer.
STEP FOUR: With the remaining oatmeal mixture, drop tablespoon-size amounts over the chocolate fudge so that some chocolate fudge is showing. Bake in a preheated oven for 25-30 minutes. Allow bars to cool for 3 hours. Cut and serve!
how to store
Store any leftover oat fudge bars in an airtight container at room temperature for up to 4 days. If you’d prefer to store in the fridge, they will last for 7 days.
can these oatmeal fudge bars be frozen?
Absolutely! Allow bars to cool completely before storing in a freezer-safe container or bag. These oat bars freeze beautifully for up to 3 months.
When ready to enjoy, allow them to thaw overnight in the fridge then bring to room temperature before serving.
how do i know when these bars are done?
Because these Oat Bars are two separate batters, they need to bake for 25-30 minutes. When the bars start to turn golden brown on the top, you will know they are done. Bars may seem soft straight from the oven but will stiffen up and continue to cook as they cool.
can these bars be made gluten-free?
Sure can! Swap out the all-purpose flour for a 1:1 baking flour and gluten-free rolled oats such as Bob’s Red Mill. Also, while most chocolate chips are gluten-free, be sure to check your packaging to ensure there are no traces.
bbq tips and trick
- Line baking dish with a parchment paper sling to make lifting bars out to slice easy-peasy.
- Allow bars to completely cool before slicing; otherwise, they will be a gooey mess.
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- While the chocolate fudge calls for coconut oil; feel free use 2 tablespoons of butter instead
- Feel free to use dark, semi-sweet, or milk for the creamy, fudgy center
These copycat Starbucks Oatmeal Fudge Bars are a decadent buttery, oatmeal bar mixed with a luscious, thick layer of chocolate fudge for one delicious and oh-so-addicting sweet treat!
click here for step by step story process
other easy desserts to try
- Copycat Starbucks Confetti Cookies
- Peanut Butter Cheesecake Brownies
- Banana Cake with Peanut Butter Cream Cheese Frosting
- Caramel Chocolate M&M Cookies
- Banana Scones
- Salted Caramel Turtle Brownies
- Brownie Pie
Oat Fudge Bars
- ½ cup unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup dark or light packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Creamy Chocolate Center
- 1 cup dark chocolate chips or semi-sweet
- 14 oz sweetened – condensed milk
- 2 tablespoons coconut oil
- Line an 8×8 inch square baking pan with parchment paper or if you prefer grease with cooking oil.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the ½ cups unsalted butter, ¼cup granulated sugar, ½ cup brown sugar, together on medium speed until combined and creamy, about 2 minutes. Beat in the 1 large egg and 1 tsp vanilla. Scrape down the sides and bottom of the bowl as needed.
- Fold in slowly 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, ½ tsp cinnamon and ½ tsp salt. Add into the wet ingredients.
- Spoon about three quarters of the mixture into the bottom of your prepared pan and spread out using the back of a spoon. Set the remaining oatmeal mixture aside (about ½ – ¾ cup).
- While you make the creamy chocolate mixture preheat the oven to 350F degrees.
Creamy Chocolate Center
- Add about ½ inch of water to a medium saucepan over low-medium heat and place a large glass bowl over top (ensure the bottom of the bowl doesn't touch the water).
- Add the chocolate chips, sweetened condensed milk and oil to the glass bowl. Gently stir the mixture as it melts.
- Once the mixture is a smooth consistency, remove the pan from the heat. Pour the chocolate mixture over top of the oatmeal cookie layer.
- With the remaining oatmeal mixture, drop tablespoons sized amounts over the chocolate fudge so that some fudge is showing.
- Bake in the preheated oven for about 25-30 minutes. Allow the bars to cool (about 3 hours). These can be be stored in an airtight container for up to 4 days.
- Make Ahead Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Chocolate Chips – feel free to use whatever chocolate chips you prefer. We used dark (50% cocoa) but it would be equally as good with semi-sweet or milk chocolate.
DID YOU MAKE THIS RECIPE?
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