Okay, first of all, I have to warn you. I ate more than half of the pan. Just by myself. In one day.
If you like me are living alone, I suggest stop reading this post. Because these oatmeal fudge bars are dangerous. SERIOUSLY. You CAN'T eat just one. Or two.
If you are still reading and planning to save this recipe, make sure you gather all your friends and family to share these bars so you don't eat the entire pan by yourself.
What makes them so irresistible? Well, there is a fudgy, chewy chocolate layer sandwiched between soft, buttery dough. And there's condensed milk in it which is one of my favourite things ever. In other words, I love everything about them.
But there's one thing. As I've mentioned before, these little bars are quite dangerous. They're really rich so you shouldn't eat more than two at a time. Don't be like me. There are a little bit more calories than you'd prefer, but hey, sometimes you have to treat yourself. You deserve that.
Oatmeal Fudge Bars
113g (1/2 cup) butter, softened
200g (1 cup) light brown sugar
1 tsp vanilla extract
156g(1 1/4 cup) flour
135g (1 1/2cup) quick-cooking oats
1 tsp baking powder
1/4 tsp salt
200g (1/2 can) sweetened condensed milk
160g (1 cup) semisweet chocolate chips
15g (1 tbsp) butter
1 tsp vanilla extract
1) In a medium bowl, combine together the flour, baking powder and salt. Set aside.
2) With your mixer, beat butter and sugar until soft anf fluffy. Add egg amd beat until incorporated. Beat in the vanilla.
3) Stir in the dry ingredients and mix to combine. Add oats and stir just until combined.
4) Spread 3/4 of the dough in a greased 8x8 inch (20x20 cm) metal or silicon pan. Reserve the remaining dough for the topping. Refrigerate it while you prepare the fudge layer.
5) In a saucepan, melt butter. Add condensed milk and chocolate chips. Heat just until the chocolate is melted and the mixture is smooth. Remove from heat. Pour the warm fudge layer over the oat layer. Top with small bits of the reserved dough.
6) Bake in a preheated oven (180C/350F) for 25-30 minutes or until lightly golden on top. Let cool completely and refrigerate overnight. Cut into squares and enjoy! (I like keeping mine in the fridge all the time).
Recipe adapted from here.