Sovuh

Dessert recipes

Fudge Nut Bars, the familiar way

Oatmeal fudge nut bars randomly placed on crinkled brown parchment paper.

These Familiar Fudge Nut Bars combine a soft, chewy oatmeal cookie base with a layer of chocolate fudge, topped with more oatmeal cookies! It's a warm and soft-centered, flavorful treat that's straightforward to mix and a strong match for any time of year!

Why this bake works

This familiar fudge nut bar recipe was a favorite of my Grammy's, and it's still a favorite in our family today! They have a soft, chewy oatmeal cookie base with a layer of chocolate fudge, topped with more oatmeal cookie!

The method is straightforward to mix (prep time of roughly 25 minutes), baked in a 13-inch-by-9-inch pan, and in about 30 minutes, you'll have a warm, soft-centered, flavorful treat that will become an instant favorite in your home!

If you enjoy this method, be sure to check out these other popular family favorites like my 4-egg Yellow Sheet Cake, Butterscotch Krimpets, Pennsylvania Dutch Chocolate Funny Cake, Lemon Sponge Pie, and Black Bottom Cupcakes!

Enjoy!

What goes in

The ingredients shown in the image below are used to make these oatmeal fudge nut bars. Items noted in the bulleted list are key ingredients that need more explanation.

Ingredients in various size bowls labeled as light brown sugar, semi sweet chocolate chips, chopped pecans, baking soda, salt, sweetened condensed milk, vanilla extract, eggs, quick oats, all purpose flour, and unsalted butter on a white marbled background.
  • All-Purpose Flour. I used a house favorite flour brand, King Arthur.
  • Chopped Pecans. I typically use the Fisher brand, but you can use whatever brand you prefer! You can buy them whole, then chop them, or buy them already chopped. Walnuts or almonds can be used as a substitute.
  • Light Brown Sugar. In a pinch, you can use dark brown sugar.
  • Quick Oats. Try using quick oats over the old-fashioned oats.
  • Semi-Sweet Chocolate Chips. I don't truly recommend using milk chocolate chips for this method, but if that is all you have, then give it a go!
  • Sweetened Condensed Milk. Not to be confused with evaporated milk! I used the Carnation brand, but generic is good too.
  • Unsalted Butter. Salted butter can also be used here, but omit the salt that's called for in the method. Whatever you use, make sure it is softened to room temperature.
  • Vanilla Extract. You can also use vanilla paste.

For quantities and instructions, please see the method card below.

Two fudge nut bars stacked on top of one another and placed on a scalloped edge ceramic dessert plate with a light wood background.

How it comes together

Below is a brief overview of how to make these warm, soft-centered familiar fudge nut bars. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the method card below.

Oatmeal Cookie Base

All purpose flour, baking soda, and salt whisked together in a glass mixing bowl on a white marbled background.

Step 1. Whisk the flour, baking soda, and salt together in a medium-sized mixing bowl. Hold to the side.

Unsalted butter and light brown sugar creamed together in a large glass mixing bowl on a white marbled background.

Step 2. Cream the butter and light brown sugar together on medium-high speed until well blended. The mixture will be mushy.

Eggs and vanilla extract blended into butter and sugar mixture in a large glass mixing bowl.

Step 3. Add in the eggs and vanilla extract. Scrape down the bowl as needed.

Whisked flour mixture blended together with the wet ingredients in a large glass mixing bowl on a white marbled background.

Step 4. Switch the mixer speed to low, then gradually add in the whisked dry mixture until just combined.

Step 5. Fold in the quick oats with a spoon or spatula.

Step 6. Spread and press down approximately 2/3 of the oatmeal cookie base onto your prepared pan. Reserve the remaining amount of oatmeal cookie base for topping.

Chocolate Pecan Fudge Layer

Step 1. Stir together the chocolate chips, sweetened condensed milk, butter, and vanilla extract over medium heat in a heavy-bottom saucepan until the mixture is well blended and smooth.

Step 2. Add in the chopped pecans, then remove from heat.

Step 3. Immediately pour the mixture over the oatmeal cookie base and spread it out evenly using a spoon or spatula.

Step 4. Add small- and medium-size chunks of the reserved oatmeal cookie base to the top of the chocolate pecan fudge layer.

Step 5. Bake for 25-30 minutes at 350ºF.

Step 6. Allow the fudge nut bars to cool completely, then slice into squares.

Keeping and freezing

Fudge nut bars should be kept in a well-sealed food container at either room temperature or in the refrigerator.

To freeze these fudge nut bars, allow them to cool completely after baking. Then cut into squares and freeze on a baking sheet until firm. Then wrap each square in plastic wrap and store it in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.

Baker notes

  • Baking pans. I used a 13-inch by 9-inch baking pan for this oatmeal fudge bar recipe, but you can also use a 15-inch x 10-inch sheet pan (or jelly roll pan). The baking temperature and baking time range are the same.
  • Use baking spray. For easy removal of your fudge nut bars, generously spray your baking pan with a flour-based baking spray.
  • Use an oven thermometer. Baking any dessert in an oven that's not set to the correct temperature could lead to wonky baked goods. Just get yourself an oven thermometer. They're inexpensive, hook directly onto your oven rack, and give you an accurate temperature reading.
  • Oatmeal cookie base. This is very sticky and will be a little stubborn to spread. You can either spray a spatula to prevent the oatmeal cookie base from sticking to it as you spread it, or simply use your clean hands.
  • Set some cookie base aside. After you have made the oatmeal cookie base, hold to the side at least 2/3 of it to spread into the pan. The remaining amount needs to be reserved for the topping. If you forget, though, it's not the end of the world. They will still taste phenomenally good!
  • Making the chocolate fudge. You can use a double boiler or a heavy-bottomed saucepan.
  • Allow it to cool completely. Make sure to let the fudge nut bars cool before cutting into them. They'll still be fudgy, but the cutting will be a little cleaner.

Questions on this bake

What baking pan did you use?

For this method, I used my 13-inch x 9-inchNordic Ware baking pan. Enjoy it because it cleans up nicely and has a cover that can double as a cookie sheet.

Can Use other nuts for the chocolate fudge layer instead of pecans?

Yes, genuinely! If you don't have pecans, you can use walnuts or almonds. You truly can't go wrong with any of them.

What's the best way to store familiar fudge nut bars?

Fudge nut bars should be kept in a well-sealed food container at either room temperature or in the refrigerator.

Can I freeze fudge nut bars?

Yes! After baking, allow them to cool. Then, cut into squares and freeze on a baking sheet until firm. Then, wrap individual squares in plastic wrap and store them in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.

  • Yield 24 servings
  • Prep 25 minutes
  • Cook 30 minutes
  • Total 55 minutes
  • Calories 401

Ingredients

Oatmeal Cookie Base

  • 2 1/2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Unsalted Butter, room temperature
  • 2 cups Light Brown Sugar, lightly packed
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 3 cups Quick Oats

Chocolate Pecan Fudge Layer

  • 12 oz Semi-Sweet Chocolate Chips
  • 14 oz Sweetened Condensed Milk
  • 2 tbsp Unsalted Butter
  • 2 tsp Vanilla Extract
  • 1 cup Chopped Pecans

Method

Oatmeal Cookie Base

  1. Generously spray a 13-inch x 9-inch baking pan. Hold to the side.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Hold to the side.
  3. Using your hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter and light brown sugar on medium-high speed until well blended. The mixture will also be mushy. Add in the eggs and vanilla extract. Scrape down the sides of the bowl as needed.
  4. Switch the mixer speed to low, then gradually add in the whisked dry mixture until just combined.
  5. Fold in the quick oats using a spoon or spatula. Do not mix this with your hand or stand mixer.
  6. Spread and press down approximately 2/3 of the oatmeal cookie base onto your prepared 13-inch x 9-inch pan. Because the mixture is pretty sticky, you might find it easier to use either a spatula sprayed with baking spray or your clean hands. The remaining amount of oatmeal cookie base is used as a topping over the chocolate pecan fudge layer.

Chocolate Pecan Fudge Layer

  1. Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 350ºF.
  2. Using a heavy-bottom saucepan, stir together the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and vanilla extract over medium heat until the mixture is well blended and smooth. Add in the chopped pecans, then remove from heat.
  3. Immediately pour over top of the oatmeal cookie base, using a spatula or spoon to spread it out evenly.
  4. With the reserved oatmeal cookie base, add small- and medium-size chunks to the top of the chocolate pecan fudge layer.
  5. Bake for 25-30 minutes at 350ºF. The oatmeal cookie chunks should be a nice light to medium golden brown, with the fudge having a shiny top.
  6. Remove from the oven and allow the bars to cool in the pan completely before cutting them.

Baker notes

Baking pans. I used a 13-inch by 9-inch baking pan for this oatmeal fudge bar recipe, but you can also use a 15-inch x 10-inch sheet pan (or jelly roll pan). The baking temperature and baking time range are the same.

Use baking spray. For easy removal of your fudge nut bars, generously spray your baking pan with a flour-based baking spray.

Use an oven thermometer. Baking any dessert in an oven that's not set to the correct temperature could lead to wonky baked goods. Just get yourself an oven thermometer. They're inexpensive, hook directly onto your oven rack, and give you an accurate temperature reading.

Oatmeal cookie base. This is very sticky and will be a little stubborn to spread. You can either spray a spatula to prevent the oatmeal cookie base from sticking to it as you spread it, or simply use your clean hands.

Making the chocolate fudge. You can use a double boiler or a heavy-bottomed saucepan.

Allow it to cool completely. Make sure to let the fudge nut bars cool before cutting into them. They'll still be fudgy, but the cutting will be a little cleaner.

Pecan substitutions. If you don't have pecans, you can use walnuts or almonds. You truly can't go wrong with any of them.

Storage and Freezing. Fudge nut bars should be kept in a well-sealed food container at either room temperature or in the refrigerator. To freeze these fudge nut bars, allow them to cool completely after baking. Then cut into squares and freeze on a baking sheet until firm. Then wrap each square in plastic wrap and store it in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.

Recipe adapted from the Grammy's recipe and family cookbook.

More bars & brownies

Other bakes from the same part of the case, each with its own method.