Oatmeal Fudge Bars

When it comes to the world of chocolate, I like it rich and dark. I have come to like a little bit of milk chocolate, but give me a choice between the two, and I will greedily take the dark chocolate bar. Plus I can’t resist the crisp snap dark chocolate makes when you break it in two.

Oats have a special place in my heart too. I have Quaker instant maple and brown sugar oatmeal for breakfast at least three times a week. Yes I know it’s not as healthy as actually making oatmeal from scratch, but I don’t care. It’s sweet and chewy and delicious. I will admit that I make oatmeal from scratch on occasion. I can’t resist the mouth feel oatmeal provides.

I’m also a fan of crunchies. Ever since I was little I would love a good crunchy chicken finger or granola bar. Plus, crumble toppings are my weakness. They are so sweet and crunchy and just amazing on anything.

These bars have every single component I mentioned above. It has am oaty base, which browns and crisps up beautifully as it bakes. The middle layer consists of pure decadence. It’s rich, dark, and ever so smooth, yet fudgy too. The middle layer of this bar is basically a brownie, but sort of like a chocolate pie filling. It’s heavenly. Then the top layer is made of leftover base crumbled all over the smooth chocolate layer.

Warning: this treat is very rich and highly addicting. It’s absolutely perfect for small get-togethers.

This post is part of the 12 Weeks of Christmas Treats, hosted this year by the wonderful Brenda of Meal Planning Magic.

Oatmeal Fudge Bars

Slightly adapted from Tracy’s Culinary Adventures

Makes one 9-icnh square pan

Ingredients

Base and Crumble

1 cup quick cooking oats

1 cup brown sugar

¾ cup unbleached all-purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

1/8 tsp. salt

1 stick unsalted butter, melted

Filling

¼ cup unbleached all-purpose flour

¼ cup brown sugar

¼ tsp. salt

9 oz. semi-sweet chocolate, chopped or chips

2 tbsp. unsalted butter

1 egg, room temperature

Directions

Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Grease the foil with cooking spray. Set the pan aside.

In a large bowl, whisk the oats, brown sugar, flour, baking powder, baking soda, and salt. Pour in the melted butter and mix until the dough comes together. Set aside about ½ cup of the oat mixture. Pour the remaining dough into the prepared pan, pressing down to create an even layer.

Bake for 8 minutes or until just slightly golden on top. Set the pan aside to cool for 1 hour while you make the filling.

Whisk together the flour, brown sugar, and salt. Melt the chocolate and butter over a double boiler. Stir until the chocolate and butter have completely melted into each other. Let the chocolate cool for about 5 minutes. Beat in the egg. Fold in the flour mixture. The filling will be thick. Pour the filling over the partially baked base. Smooth over the top with a rubber spatula. Sprinkle the remaining oat mixture on top.

Bake for 20-25 minutes or until the oat crumble has turned a golden brown. Place the pan on a cooling rack to cool completely (2 hours). Cut into squares.