Because sometimes you need a little bit of fudge-y goodness. And these are definitely fudge-y.
Keep this recipe around for when you need to whip something up for a bake-sale or a kid’s school party. They are nut-free and gluten-free. 
Don’t have oat flour? No problem. Use standard all-purpose flour, a gluten-free all purpose blend, or make your own oat flour by running some rolled oats through the blender until you have a fine powder.
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Gluten-Free Oat Fudge Bars
- Total Time: 45 minutes
- Yield: 16 1x
Description
Easy chocolate fudge baked into a chewy oatmeal cookie crust. This crust is gluten-free if made with oat flour
Ingredients
- 1 cup (240 ml) butter, softened
- 1 cup (240 ml) packed brown sugar
- 1/2 cup (120 ml) white granulated sugar
- 2 large eggs
- 3 cups (720 ml) large flake old fashioned oats
- 2 cups (480 ml) oat flour (alternately use all-purpose flour)
- 1 tsp baking soda
- 3/4 tsp fine grain sea salt
- 300 ml can Eagle Brand Sweetened condensed milk
- 12 oz (340 g) bag semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees.
- Line a 8 x 12 baking dish with parchment paper
- In a large bowl, or in the bowl of a stand mixer, add butter and sugar and beat together on medium speed until well blended and creamy. Add eggs and beat until light and fluffy.
- In a medium sized bowl stir together oats and oat flour, baking soda and salt.
- Add oat mixture to butter and eggs mixture and beat together until well combined and it has formed a sticky dough.
- Reserve 1/3 of the dough and set aside. Press the remaining dough into the bottom of the baking dish. Dampen your hands with a bit of water to help press the dough flat into the baking dish. This is sticky dough. Press the dough slightly up the sides of the dish to make a bit of a ridge to catch the fudge topping
- To make the fudge: in a small sauce pan combine Eagle Brand condensed milk and chocolate chips over medium low heat. Stir until chocolate chips have melted and mixture is smooth and creamy. Remove from heat and stir in the tbsp of butter and the vanilla.
- Evenly spread the fudge over top of the dough in the baking dish. Try to leave a half inch or so around the sides.
- Take small clumps of the dough previously set aside and press into flat shapes and lay on top of the fudge. Don’t worry about covering the entire top, you want to see some fudge peaking through.
- Bake at 350 for 20-22 minutes. The oats on top should be slightly golden brown.
- Remove from the oven and allow to cool before cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 370
If You Liked This Recipe, You’ll Love These
- Easy Gluten Free Brownies
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- Chocolate Almond Flour Cake
- Gluten Free Orange Cake
Frequently Asked Questions
What can I use instead of oat flour?
The article gives three options: standard all-purpose flour, a gluten-free all-purpose blend, or homemade oat flour — just run some rolled oats through a blender until you have a fine powder. This makes the recipe flexible even if you don’t have oat flour on hand.
Why do you reserve one-third of the dough and add it on top?
Step 6 presses two-thirds of the dough into the base and builds a small ridge up the sides to contain the fudge. The reserved third is pressed into flat clumps and scattered on top of the fudge layer before baking, leaving fudge peeking through — this gives the bars their characteristic layered oat-and-fudge structure.
What makes the fudge layer?
The fudge is made by melting a 300 ml can of Eagle Brand Sweetened Condensed Milk together with a 12 oz (340 g) bag of semi-sweet chocolate chips over medium-low heat, stirring until smooth, then finishing with 1 tbsp butter and 1 tsp vanilla extract off the heat.
