There’s a lot to like in this recipe for oatmeal fudge bars. Oatmeal and chocolate pair together beautifully!
What’s one of my most popular and most requested desserts?
Oatmeal fudge bars may become your most requested dessert recipe. A thick fudge-like layer of chocolate is sandwiched between a crunchy oatmeal base and a crumbled oatmeal topping in these rich oatmeal fudge bars.
Espresso powder for the win!
I have nothing but praise for recipes from America’s Test Kitchen and their Oatmeal Fudge Bars are no exception. These oatmeal fudge bars are made with a hint of espresso powder, just enough coffee taste to deepen the chocolate flavor without overpowering it.
Only a few changes were made to the original recipe. Espresso powder was used rather than instant coffee (1 tsp espresso powder rather than 2 tsp of coffee powder), and this recipe is tweaked to reduce the baking size to an 8 x 8 pan. You can find the original recipe on page 274 in the book, “Menu Cookbook: Kitchen-Tested Menus for Foolproof Dinner Parties” by America’s Test Kitchen. You may find this book at your local library or you can use this Amazon affiliate link to purchase the cookbook.
Please note: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Print
Oatmeal Fudge Squares is a recipe from America’s Test Kitchen. Slight modifications have been made here and noted.
Crust and Topping:
- 3/4 cup oats
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 6 TB butter, melted and cooled
- 1/4 c flour
- 1/4 cup brown sugar
- 1 tsp ground espresso powder
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
- 2 TB butter
- 1 egg
For the crust and topping:
- Line an 8 x 8 glass baking pan with parchment then grease with baking spray or melted butter.
- Mix the crust and topping ingredients together in a large bowl. Use a fork to break up the lumps and to combine the ingredients. IMPORTANT STEP:Reserve 3/4 cup of the mixture to be used later as the topping.
- Place the rest of the crumb mixture into the prepared baking pan.
- Bake at 325 degrees F for 10-14 minutes then cool for at least 15 minutes (or completely).
For the filling
- Melt the chocolate and butter in the microwave in two, 30 second increments, cool slightly.
- Add the egg then stir in the dry ingredients.
- The chocolate mixture will be thick. Drop it in spoonfuls over the crust then spread it on top of the partially-baked crust then top with the reserved crumb topping. Gently press the topping into the chocolate.
- Bake at 325 degrees F for 25-30 minutes.
- Let cool then cut into squares.
Join me on Pinterest and save this pin for later!
Post and recipe originally shared on May 4, 2012. Photos, text, and recipe updated January 31, 2017.
Looking for more bars and squares recipes? I love making this type of dessert for a big group. Cut the portions into smaller squares if you need to serve more people or if you want bite-sized treats. Theses are a rich, chocolately dessert and small servings are perfect.
Here are more ideas for desserts cut into squares or balls: