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Candy Fudge Bars

These Candy Fudge Bars are a delightful blend of oats, chocolate, and candy, offering a chewy texture and rich flavor perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 15 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Oat Base
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick-cooking rolled oats Use quick-cooking oats for better texture.
  • 1/2 cup butter Reserve 2 tablespoons for chocolate mixture.
  • 2 tablespoons butter Set aside for melting with chocolate.
Chocolate Layer
  • 1 14-ounce can sweetened condensed milk
  • 2 cups semisweet chocolate pieces Chop larger pieces for even melting.
  • 2 teaspoons vanilla Extra for the chocolate layer.
Toppings
  • 1 package M&M’s
  • 1 package Reese’s Peanut Butter Cups Chopped for topping.

Method
 

Preparation
  1. Set aside 2 tablespoons of butter.
  2. In a large mixing bowl, beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds.
  3. Add brown sugar: beat until well mixed.
  4. Beat in the egg and 1 teaspoon vanilla.
  5. Add in dry ingredients and mix until combined.
Chocolate Mixture
  1. In a medium saucepan, combine the reserved butter, sweetened condensed milk, and chocolate pieces.
  2. Cook over low heat until chocolate melts, stirring occasionally.
  3. Remove from heat. Stir in the 2 teaspoons vanilla.
Assembly
  1. Press two-thirds of the oat mixture into the bottom of an ungreased square (9x9) baking pan.
  2. Spread three-quarters of the chocolate mixture over the oat mixture.
  3. Using your fingers, dot the remaining oat mixture over the chocolate.
Baking
  1. Bake in a 350-degree oven for about 15 minutes or until the top is lightly browned.
  2. Refrigerate for at least 12 hours before cutting into pieces.
Serving
  1. Cut the chilled bars into squares.
  2. Serve cold or at room temperature.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Use parchment paper to separate layers when stacking.