Oatmeal Fudge Bars

I hardly ever get up in the morning and make a pot of coffee.  I am the only coffee drinker in the house and it hardly seems worth all the trouble just to make it for myself.  The other reason that I'm not a morning coffee drinker is that I hit the ground running as soon as I get out of bed in the morning.  Fixing breakfast, posting my blog, packing lunches and getting everyone out the door by is about all I can handle before 7 AM.  There really isn't time to sit down and enjoy a cup of coffee and getting out of bed any earlier just isn't an option. 

As soon everyone is out the door, I lace up my tennis shoes and either head outside to walk or downstairs to the basement for a workout.  By the time I finish exercising and take a shower, I'm wide awake and I'd much rather sip on a glass of ice cold fruit water than a cup of hot coffee.  It's not that I don't enjoy coffee, it's just low on my priority list in the morning.

​​I'm actually much more likely to make myself a cup of coffee before I sit down on the couch in the evening.  My favorite coffee is probably Dunkin Donuts. 

​I know I'm going to take some heat for this but I'm not a fan of Starbucks coffee.  Their coffee beans taste over-roasted and acidic.  I've tried all different Starbucks varieties and they all seem to cause me some form of stomach discomfort.  That doesn't stop me however, from taking in all the fabulous smells that come lofting out of a Starbucks store.  (There is a small Starbucks counter in my grocery store and it makes walking through the supermarket doors oh so inviting.)  

I haven't tried many of the desserts at Starbucks but I found this recipe for copycat Starbucks Oatmeal Fudge Bars on jumboempanadas.blogspot.com and it looked simply divine.  I decided to give this one a try at home.  Who knows, maybe I'll make a pot of coffee to enjoy while I eat my Oatmeal Fudge Bar.

Oatmeal Fudge Bars 
(Makes 36 bars)
Ingredients:
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

​
​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.

​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.

​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.

​​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.

​Since this recipe made so many bars, I tucked quite a few of them away into my freezer.  They will make great lunch box treats and after school snacks.

Ciao!

Click here for a printable version of this recipe