A gluten-free copy-cat recipe for Starbucks' Oat Fudge bars
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Cookies and Squares
Cuisine: Baked Goods, Gluten-free
Keyword: chocolate, fudge, oatmeal
Author: Trish | The infinebalance Food Blog
1cupbuttersoftened (you can use a dairy-free butter like Earth Balance)
1cuppacked brown sugar
½cupwhite granulated sugar
2eggsyou can use flax-eggs for an egg-free treat. See post for more details.
3cupslarge flake old fashioned oats
2cupsoat flouralternately use all-purpose flour or make your own - see post for details
¾teaspoonfine grain sea salt
300mlcan Eagle Brand Sweetened condensed milk
12ozbag semi-sweet chocolate chips
Preheat oven to 350 degrees.
Line a 8 x 12 baking dish with parchment paper
In a large bowl, or in the bowl of a stand mixer, add butter and sugar and beat together on medium speed until well blended and creamy. Add eggs and beat until light and fluffy.
In a medium sized bowl stir together oats and oat flour, baking soda and salt.
Add oat mixture to butter and eggs mixture and beat together until well combined and it has formed a sticky dough.
Reserve ⅓ of the dough and set aside. Press the remaining dough into the bottom of the baking dish. Dampen your hands with a bit of water to help press the dough flat into the baking dish. This is sticky dough. Press the dough slightly up the sides of the dish to make a bit of a ridge to catch the fudge topping
To make the fudge: in a small sauce pan combine Eagle Brand condensed milk and chocolate chips over medium low heat. Stir until chocolate chips have melted and mixture is smooth and creamy. Remove from heat and stir in the tablespoon of butter and the vanilla.
Evenly spread the fudge over top of the dough in the baking dish. Try to leave a half inch or so around the sides.
Take small clumps of the dough previously set aside and press into flat shapes and lay on top of the fudge. Don't worry about covering the entire top, you want to see some fudge peaking through.
Bake at 350 for 20-22 minutes. The oats on top should be slightly golden brown.
Remove from the oven and allow to cool before cutting into squares.
If you don't have oat flour you can use all-purpose flour in its place.Or check post for instructions on how to make your own oat flour.You can make this recipe without eggs and substitute flax-see eggs instead. See post for more details on how to do this. Note however, this will not make the recipe vegan as there are still dairy ingredients in the bars.