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Classic Fudge Nut Bars
Ash Tyrrell

Classic Fudge Nut Bars Recipe

If you’re as much of a dessert lover as I am, you’re going to adore these classic fudge nut bars. I made these last week, and oh boy, they didn’t even last a full day in my house!
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • All-Purpose Flour 2 ½ cups: This gives the cookie base its structure. For best results, sift the flour before use to avoid lumps.
  • Baking Soda 1 teaspoon: A key ingredient for the light texture in the base.
  • Salt 1 teaspoon: Enhances the overall flavor and balances the sweetness.
  • Unsalted Butter 1 cup, softened: Butter is the star of the cookie base! Make sure it’s at room temperature for easier mixing.
  • Light Brown Sugar 2 cups, packed: Adds richness and moisture to the cookie base, giving it a chewy texture.
  • Eggs 2 large: They help bind everything together and provide structure.
  • Vanilla Extract 2 teaspoons: A small touch of vanilla adds depth and rounds out the flavors.
  • Quick Oats 3 cups: These are perfect for their finer texture compared to old-fashioned oats.
  • Semi-Sweet Chocolate Chips 12 oz: Melt to create the decadent fudge layer. You can also experiment with dark chocolate chips for a less sweet option.
  • Sweetened Condensed Milk 14 oz: Makes the center gooey and fudgy.
  • Unsalted Butter 2 tablespoons: Gives the fudge its smooth finish.
  • Vanilla Extract 2 teaspoons: Adds a touch of warmth to the chocolate layer.
  • Chopped Pecans 1 cup: Adds crunch and a nutty flavor, but feel free to swap with walnuts or skip entirely for nut-free bars.

Method
 

  1. Start by whisking together the dry ingredients (flour, baking soda, and salt) in a medium bowl. Next, cream the softened butter and brown sugar until the mixture looks fluffy. Beat in the eggs and vanilla extract. Once combined, gradually stir in the dry ingredients, then fold in the oats using a spatula.
  2. Press about two-thirds of the oatmeal mixture into a greased 13×9-inch pan. The remaining dough will be used for the topping.
  3. Melt the chocolate chips, condensed milk, and butter together in a heavy-bottom saucepan over medium heat. Stir continuously to prevent the chocolate from scorching. Once smooth and glossy, mix in the vanilla and chopped pecans. Remove from heat.
  4. Spread the chocolate fudge layer evenly over the oatmeal cookie base. Take the reserved oatmeal dough and crumble it into small chunks, scattering them across the fudge layer. The scattered chunks will form the cookie topping.
  5. Preheat your oven to 350°F. Bake the bars for 25-30 minutes, or until the cookie bits on top are golden brown. Cool the pan completely before cutting the bars into squares.

Notes

  • Spray your spatula with non-stick spray to help spread the sticky oatmeal base more easily.
  • Use room temperature ingredients for smoother mixing.
  • For a more indulgent treat, mix dark and semi-sweet chocolate chips in the fudge layer.
  • Want precise squares? Chill the bars in the fridge before cutting.