Description

These oatmeal fudge bars feature just 8 perfectly molten bars with a layer of rich dairy free chocolate fudge sandwiched between two layers of browned ‘butter’ soft & chewy oatmeal cookie. No eggs and dairy free for the perfect small batch treat!!

Ingredients

Scale

Fudge Center:

1 cup (220 g) dairy free chocolate chips
1 tbsp vegan butter
1/2 tsp sea salt
5 ounces (144 g) oat milk sweetened condensed milk

Brown Butter Oatmeal Cookie Bar:

1/2 cup (113 g) vegan butter, melted* (see notes for non browned butter option)
1/4 cup (50 g) light brown sugar
1/4 cup (50 g) granulated sugar
1/4 cup (50 g) dairy free yogurt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1 cup (125 g) all-purpose flour* (see notes for gluten free)
1/3 cup (75 g) rolled oats, gluten free certified if needed
1 cup (220 g) mini vegan chocolate chips

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Instructions

Prep: Preheat the oven to 350F, and line a 9×4 baking pan with parchment paper.
Brown the vegan butter: In a small saucepan, heat the 1/2 cup of vegan butter on medium heat until the fat solids begin to caramelize in color. The vegan butter usually bubbles a lot, so stir frequently to ensure you don’t burn the butter. The butter should reduce down to about 1/3 cup (80 g). Once browned, set aside to cool.
Make the fudge sauce: Heat the vegan chocolate in the fudge section in a microwave safe bowl in the microwave for 30 second intervals, stirring in between each interval. On the last interval, once the chocolate is nearly melted, don’t heat it again, and instead just stir until the remaining chips are melted. Add in the vegan butter and salt, and whisk until the vegan butter is melted and incorporated. Then add in the vegan sweetened condensed milk, and stir until incorporated. Set aside.
Make the oatmeal cookie bar dough: In a separate medium bowl, whisk together the browned vegan butter, light brown sugar, sugar, dairy free yogurt, and vanilla extract. Then add in the baking soda and sea salt, and whisk again until combined. Next, switch to a silicone spatula and add in the flour and oats. Fold just until the dry is incorporated into the wet ingredients. Then fold in the vegan chocolate chips from the cookie bar section.
Assemble the fudge bars: Spoon half of the cookie dough into the prepared pan, and press the dough into the bottom of the pan until it reaches the edges. Then spoon in the fudge sauce, which will have thickened. Spread it to the corners of the pan on top of the cookie dough below. Then crumble the remaining cookie dough on top, gently pressing it to the edges of the pan.
Bake: Place the oatmeal fudge bars into the oven to bake for 30-33 minutes, or until the top of the bars have lightly browned. Remove from the oven.
Cool: You will need at least 2 hours to cool at room temperature before slicing. The fudge sauce needs to come down in heat and solidify, which will take some time. You can pop the bars into the fridge to speed up the time if you’d like.
Slice and serve: Slice the bars into 8 individual squares and serve immediately. Enjoy!!

Notes

Browned vegan butter: I recommend using Miyoko’s for vegan butter. If you can’t consume Miyoko’s you can also use Plant Crock. Earth Balance does NOT brown so well. If you want to skip the browning process, simply use only 1/3 cup of vegan butter (80 g).

Gluten free: I use King Arthur Measure for Measure gluten-free flour for my gluten free flour. Ensure that your blend contains xanthan gum if you use a different blend. Also ensure that you use certified gluten-free oats. Enjoy!