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Candy fudge bars with chocolate fudge center, oatmeal layers, M&M’s, and peanut butter cups on top

Candy Fudge Bars with Chocolate and Peanut Butter Cups

Candy Fudge Bars are layered dessert bars with a chewy oatmeal base, a rich chocolate fudge center, and a colorful candy topping. These indulgent bars are perfect for gatherings or whenever you want a nostalgic treat with contrasting textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 12 hours
Total Time 12 hours 35 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 463
Ingredients Method Notes

Ingredients
  

Oat Mixture
  • 1/2 cup butter + 2 tbs.
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick-cooking rolled oats
Chocolate Fudge Layer
  • 1 14-ounce (397 g) can sweetened condensed milk
  • 1 12-ounce (340 g) package (2 cups) semisweet chocolate pieces
  • 2 teaspoons vanilla
Candy Topping
  • 1 pkg. M&M’s, 1 pkg. Reese’s Peanut Butter Cups

Method
 

Preparation
  1. Reserve 2 tablespoons of butter. Beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds in a large bowl.
  2. Add the brown sugar and mix until incorporated. Blend in the egg and 1 teaspoon vanilla, then add the dry ingredients and mix until combined.
Cooking
  1. Combine the reserved butter or margarine, sweetened condensed milk, and chocolate pieces in a medium saucepan. Heat over low heat, stirring occasionally, until the chocolate is melted.
  2. Remove the saucepan from the heat and stir in the 2 teaspoons vanilla.
Baking
  1. Press two-thirds of the oat mixture into the bottom of an ungreased square 9×9-inch baking pan.
  2. Spread about three-fourths of the chocolate mixture over the oat layer, reserving the remaining portion if desired.
  3. Dot the remaining oat mixture over the chocolate layer. Cut the candy into pieces and sprinkle them over the top.
  4. Bake in a 350°F (177°C) oven for about 15 minutes or until the top is lightly browned while the chocolate mixture remains moist.
Chilling
  1. Chill the bars for at least 12 hours until the layers are firm enough to cut.

Notes

The bars will not be fully set immediately after baking, and that is expected. Chill them for at least 12 hours so they become firm enough to slice. After they have set, they can remain out of the refrigerator and still hold their shape.