Copycat Starbucks Oatmeal Fudge Bars





If there’s one bar/brownie I’ve made most in my life it is these oatmeal fudge bars (I actually made them not too long ago in this post here!) They are so delicious and so easy to make, and call for ingredients that you most likely have in your cupboards (with the exception of sweetened condensed milk. I’m not sure how many of you have sweetened condensed milk just sitting in your cupboards waiting to be used, but who knows!)

I’m a huuuuuge sucker for carbs… anything that is doughy and bready – I am all in. And these bars do just that. They are so oatmealy and chocolatey and thick and delicious, they are seriously like the perfect treat to munch on.

And what’s great about this recipe is how many they make. They make a 13×9 inch pan, so at least 18 depending on how big/small you cut. I like to make these and freeze half the batch, so you can save them for later.

Hope everyone had a great week, and is looking forward to the weekend.

Talk soon!


1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
  3. In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.
  4. Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.
  5. Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

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  1. March 27, 2015 / 8:40 am

    Wow!! These look really good!!! 🙂

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