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.
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.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.
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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.