Crispy top and gooey, chocolatey fudge in the middle. I’m hoping everything works out for you the same way it did for me. My 9×13-inch pan occasionally overflows, so I put a sizable piece of aluminum foil or a bake sheet underneath it. Well worth the slight mess!
| Prep Time: | 25 mins |
| Cook Time: | 27 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 37 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups rolled oats
- 2 cups chocolate chips
- 1 cup sweetened condensed milk
- ⅓ cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
- Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
- Spread 3/4 the oat mixture into an ungreased 9×13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
- Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
- Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
- Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.
- Quick-cooking oats work well in this recipe.
- You can use mini chocolate kisses in place of the chocolate chips.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 152 mg |
| Sugars | 32 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. The chocolate portion was nice fudgy counterpoint to the chewy oatmeal portion. Makes a lot so you can send everyone home with it (to avoid eating too much of it, easily done). I’d definitely make this again.
I have made this recipe many times and it is always a hit. One of my favourites for sure.
I added one cup of butterscotch chips. Perfect is all I can say, Very big smile, every bite!!!
Very yummy. I made it with parchment paper lining and added about an extra half teaspoon of vanilla. Also, I recommend adding some salt (half teaspoon?) as it seems it could us it. I also had to bake it way longer than 30 minutes as it just wasn’t getting baked all the way through. I baked it about 40-50 minutes. And let it rest in the baking dish at least 10 minutes before trying to remove it to a cooling rack otherwise it falls apart. Very delicious.
I lined with parchment paper and pressed the oatmeal base up the side of the pan about a half inch to contain the filling. Even using semi-sweet chocolate I found the chocolate filling a bit too sweet and a bit too soft. If I were to do it again I would probably try reducing the condensed milk by 1/4 C to see if that’s more to my liking. My roommate thought it was perfect though!
OMG! My husband said this was dope, it was so decadent and delicious. Like one of the other reviewers, I used dark brown sugar and it was fine. I also liked the suggestion to line the pan with foil. I made it two weeks ago and hubs just asked me to make more. This is not good for my calorie intake. ;-D
Delicious! Taste similar to a chocolate novak. I used dark brown sugar and they turned out ooey-gooey in the center with a nice chewy base.
Super easy… made to take to church. I line the pan with foil to lift the whole thing out to cut into bars… made it a little easier to get nice clean cuts