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Fudge Nut Bars - A Chocolate Oat Squares Recipe

Fudge Nut Bars are a thick and luscious three layered cookie.  The top and bottom is a sweet oatmeal cookie, and the middle is a decadent nut-filled chocolate fudge. This Chocolate Oat Squares recipe makes a huge pan which is perfect for your next bake sale or family gathering.  
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate oat squares recipe, Fudge Nut Bars, Oatmeal fudge bars, oatmeal fudge nut bars, old fashioned fudge nut bars
Servings: 24
Calories: 306kcal
Author: Barbara


Oatmeal Base and Topping

  • 1 cup butter, softened
  • 2 cups light brown sugar, firmly packed
  • 2 eggs
  • 2 teapoons vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats

Fudge Layer

  • 2 cups chocolate chips
  • 1 cup sweetened condensed milk
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 1 cup nuts, chopped
  • 2 teaspoons vanilla


  • Preheat oven to 350 degrees F. Prepare jelly roll pan by greasing or lining with parchment paper.
  • Cream butter (1 cup) and sugar; add eggs and vanilla (2 t.) until smooth.
  • Sift flour, baking soda and salt (1 t.); stir in quick oats.
  • Add dry ingredient to the wet ingredients in small additions, mixing in between. Set aside.
  • Using a double boiler, melt chocolate chips, sweetened condensed milk, butter (2 T.) and salt (1/2 t.) until smooth.
  • Mix in nuts and vanilla (2 t.) to fudge mixture.
  • Spread 2/3 of oatmeal mixture into prepared jelly roll pan.
  • Spread chocolate mixture over top from crust to crust.
  • Sprinkle remaining 1/3 oatmeal cookie mixture over top of chocolate.
  • Bake for 25 to 30 minutes or until lightly brown.
  • Let cool in pan; cut into desired sized bars.


  • Use a jelly roll pan.  For easy transport and storage, buy one that has a lid like this one.
  • Parchment paper is an easy alternative to greasing a pan.  Line the jelly roll pan with a piece of parchment that is longer than the sheet pan.  You do not need to grease the parchment paper.  Once the bars are cooled, pull out the cookies and the parchment will peel right off.
  • Margarine can be substituted for butter in these fudge nut bars with oatmeal if desired.
  • Be sure to use quick oats NOT old fashioned oats.
  • To easily press the oatmeal cookie base, put your hand in a small zip lock bag and press with the bag so it does not stick to your fingers.
  • The fudge layer is made using a double boiler. If you do not have one, then follow this method. Put water in a saucepan and bring to a boil. Find a glass bowl that will nestle over top the pan.  Be sure the water is not touching the bottom of the bowl.  This will gently melt the chocolate, sweetened condensed milk, and butter to form the perfect fudge. 
  • Use sweetened condensed milk. Do not use evaporated milk.  1 cup sweetened condensed milk is not quite an entire 14 ounce can.  The rest is a treat for the chef.  Try sweetened condensed milk in your coffee. Yum!
  • An offset spatula is the perfect tool to spread the chocolate fudge layer from crust to crust.
  • Chopped pecans or walnuts are my nuts of choice for oatmeal fudge bars. 
  • Love bar cookies? Try our Rice Krispies Scotcheroos.


Calories: 306kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 146mg | Fiber: 2g | Sugar: 25g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg