Copycat of Starbucks Oatmeal Fudge Bars
Satisfy your sweet tooth with these decadent Copycat Starbucks Oatmeal Fudge Bars, the perfect homemade version of the beloved coffeehouse treat. Featuring a chewy oatmeal cookie base and a rich, gooey fudge layer made with semi-sweet chocolate chips and sweetened condensed milk, these bars strike the ultimate balance of texture and flavor. Topped with a crumbly oatmeal mixture for added crunch, they’re baked to golden perfection in under 30 minutes. Ideal for dessert, a midday snack, or a coffee pairing, these bars are easy to make with pantry staples like rolled oats, butter, and brown sugar. Whether you're hosting a gathering or treating yourself, this recipe is guaranteed to impress. Enjoy them fresh or store them for up to a week—if they last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups rolled oats
- 14 ounces sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter (for fudge filling)
- 1 teaspoon pure vanilla extract (for fudge filling)
- 0.5 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together 1 cup of unsalted butter, 2 cups of brown sugar, and 0.5 cup of granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by 2 teaspoons of vanilla extract.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Gradually add the dry ingredients into the wet mixture.
Stir in 3 cups of rolled oats until the mixture is well combined. Set aside 1.5 cups of this oatmeal mixture for topping.
Press the remaining oatmeal mixture evenly into the prepared pan to form the base layer.
For the fudge filling, combine 14 ounces of sweetened condensed milk, 2 cups of semi-sweet chocolate chips, and 2 tablespoons of unsalted butter in a medium saucepan. Heat over low heat, stirring frequently, until the chocolate is completely melted and smooth.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract.
Pour the warm fudge mixture evenly over the oatmeal base in the pan, spreading it out to cover all edges.
Crumble the reserved oatmeal mixture evenly over the fudge layer.
Bake in the preheated oven for 20-25 minutes, or until the topping is lightly golden brown.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut them into 16 squares.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 61.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
