Oatmeal Chocolate Pecan Fudge Bars
Deliciously chewy Oatmeal Chocolate Pecan Fudge Bars that are easy to make and perfect for any occasion.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For combining ingredients
- Baking Pan 13 x 9 inch pan for baking
- Saucepan For melting chocolate and mixing fudge
Ingredients
Main Ingredients
- 2.5 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 2 cups Light Brown Sugar, lightly packed
- 2 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 3 cups Quick Oats
- 12 oz Semi-Sweet Chocolate Chips
- 14 oz Sweetened Condensed Milk
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 cup Chopped Pecans
Instructions
- Preheat your oven to 350°F (175°C) and adjust the oven rack to the second level position (just above center). Generously spray a 13 x 9 inch baking pan with cooking spray and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the unsalted butter and light brown sugar on medium-high speed until well blended and mushy. This should take about 2-3 minutes.
- Add the eggs and vanilla extract to the butter-sugar mixture, mixing until combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Switch the mixer speed to low and gradually add the whisked dry mixture until just combined. Be careful not to overmix here.
- Gently fold in the quick oats using a spoon or spatula. Avoid using the mixer for this step to keep the oats intact.
- Spread and press down about 2/3 of the oatmeal cookie base into the prepared baking pan. If the mixture is sticky, use a spatula sprayed with baking spray or your clean hands to help.
- In a heavy-bottom saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and vanilla extract. Stir over medium heat until the mixture is smooth and well blended, about 5-7 minutes.
- Remove the saucepan from heat and stir in the chopped pecans. Immediately pour this fudge mixture over the oatmeal cookie base, spreading it out evenly with a spatula or spoon.
- Take the reserved oatmeal cookie base and break it into small and medium-sized chunks. Sprinkle these chunks over the top of the chocolate pecan fudge layer for a rustic look.
- Bake in the preheated oven for 25-30 minutes. The oatmeal cookie chunks should be a light to medium golden brown, and the fudge should have a shiny top.
- Once baked, remove from the oven and allow the bars to cool in the pan before cutting them into squares. This will help them set properly.
Notes
For a nut-free version, simply omit the chopped pecans.