Starbucks Copycat Oat Fudge Bars
Brown sugar and butter make a rich oatmeal base and chocolate and sweetened condensed milk make a fudgy center.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 2" squares
Calories: 343kcal
Oat Mixture
- 1 ½ cup quick cooking oats
- 1 ¼ cups all purpose flour
- ½ tsps salt reduce to ¼ if you used salted butter
- ½ teaspoon baking soda
- ½ cup unsalted butter room temperature
- 1 cup brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
Fudge Filling
- 300 ml sweetened condensed milk 10 oz (see Note 1)
- 1 cup semi sweet chocolate chips
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup pecans or walnuts chopped (optional) (see Note 2)
Oat Mixture
Stir oats, flour, salt and baking soda in a bowl and set aside.
Beat the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla, scraping sides of bowl as necessary.
Beat the oat mixture in to the wet mixture until evenly mixed and thoroughly moist.
Set aside 1 cup of the oat mixture. Press the remaining mixture in to the bottom of your pan. Mixture is thick. Use a fork to lightly pack the mixture down evenly.
Fudge Filling
Heat the sweetened condensed milk in a microwaveable bowl for about 3 minutes on medium high. Add the chocolate chips and butter and allow mixture to sit 3-5 minutes so the chips can melt. Stir the mixture well. If there are un-melted chips return mix to the microwave and heat in 30 second bursts at medium. Stir after each 30 seconds until chocolate is thoroughly melted and can be evenly mixed with the sweetened condensed milk. Add the salt, vanilla and nuts, if using, and mix well.
Pour the fudge mixture evenly over the oat base and smooth out with the back of a spoon.
Use a Tablespoon and take a tablespoon at a time of the remaining oat mixture. Drop a tablespoon every 2" making for rows each way. The mixture will spread a bit during baking. This way each 2" square should have a good oat topping. This doesn't have to be precise- just try for good coverage. The mixture is too thick to spread over the fudge filling.
Bake at 350° 20-25 minutes or until the top is golden brown. Allow squares to cool before cutting.
Squares keep will in an airtight container in the fridge up to a week. You can also cut them, freeze and defrost as needed.
Note 1: Copycat recipe only needs 7 oz of sweetened condensed milk but since my can held 10, I just used it all. It gives you a nice thick, chewy filling.
Note 2: Copycat recipe does not include nuts but they do make for a nice classic fudge filling.
Calories: 343kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 229mg | Fiber: 2g | Sugar: 31g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg