Oatmeal Fudge Bars

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INGREDIENTS

Oatmeal Crumb:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp. pure vanilla extract
3 cups oats
Fudge Filling:
2 cups chocolate chips (I used semi-sweet)
1 (15-oz.) can sweetened-condensed milk
2 Tbsp. butter
1 tsp. salt
2 1/2 tsp. pure vanilla extract
1 cup chopped nuts such as walnuts or pecans, optional (I omitted)

DIRECTIONS

1. Preheat oven to 325 F. Lightly grease or line a 9×13 baking dish with parchment paper.
2. To make the oatmeal crumb, sift together the flour, baking soda, and salt and set aside. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well. Slowly add the flour mixture and mix until combined. Stir in the oatmeal. Press 2/3 of the oatmeal crumb into an even layer in the bottom of the prepared baking dish. Reserve the rest for topping.
3. To make the fudge filling, in a saucepan over medium-low heat melt together the chocolate chips, sweetened-condensed milk, butter, and salt. Stir until smooth. Remove from the heat and stir in the vanilla and nuts (if using). Evenly pour over the prepared crust, leaving about a 1/4 inch margin around the sides of the pan (to prevent the fudge from sticking). Evenly dollop the remaining oat mixture on top of the filling.
4. Bake in preheated oven for 25-30 minutes until the top is golden and the fudge layer is set but not solid. (Don’t over bake or these bars will become dry.) Place on a wire rack to cool completely before cutting. (They take a while to cool and for the filling to set, so you can speed up the process by placing them in the refrigerator after they have cooled slightly.) Store in an airtight container at room temperature.
Makes a 9×13 pan.
Source: A Hint of Honey, Adapted from Erin’s Food Files

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