This may be my favorite dessert.
Well, that’s pretty tough to say because choosing a favorite dessert might be like trying to choose a favorite child. But, this is REALLY good. It makes me feel good on the inside, and that qualifies it to the favorite category.
A chewy oat crust envelopes a soft, fudgy center that will make you the most popular kid at the party without a doubt.
My friend Jeanne made these for me years ago for one of our famous euchre nights, and now I make them frequently, and always make sure I have sweetened condensed milk in the house just in case I get a craving.
A really nice feature is that they serve a LOT! They are made in a jelly-roll or 10X15″ pan so it’s great for a crowd. Unless you had a REALLY bad week. In which case, they’re all yours!
2 1/2 c. flour,
1 tsp. baking soda,
1 tsp. salt,
3 c. rolled (old-fashioned) oats,
12 oz. of semi-sweet chocolate chips
1 can sweetened condensed milk (NOT evaporated!)
2 T. butter
2 tsp. vanilla*
When it’s all melted and smells like you’ve just stepped into somewhere called Wonka, pour the fudge over the top of the mixture in the pan. Make sure you lick the bowl.
Bake at 350 degrees for 20-25 minutes or until barely golden brown. Cool and cut into delicious squares.
It’s good to have friends with recipes like this, isn’t it? I think I’ll keep her.
- 1 c. butter
- 1 c. white sugar
- 1 c. brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2½ c. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 c. rolled (old-fashioned) oats
- 12 oz. semisweet chocolate chips
- 1 can sweetened condensed milk
- 2 T. butter
- 2 tsp. vanilla
- Cream the butter and sugars for 2-3 minutes with a mixer.
- Add in the eggs and vanilla and mix well.
- In a separate bowl, blend the flour, baking soda, salt, and oatmeal.
- Mix the dry ingredients into the butter/sugar mixture.
- Spread ⅔ of the mixture into a buttered 10x15" pan. Reserve ⅓ for later.
- To make the fudge, melt the chocolate chips, sweetened condensed milk, butter and vanilla in a double boiler or a glass bowl set atop a saucepan with a few inches of boiling water inside.
- Spread the fudge over the top of the crust and then spread flattened spoonfuls of the remaining oat mixture over the top of the fudge.
- Bake in a preheated 350 degree oven for 20-25 minutes or until barely golden brown.
- Cool at least most of the way before cutting into squares.
*I use Mexican Vanilla I order in large quantities each year or so. The flavor is beyond amazing and stronger than the typical vanilla extract.
I am so happy I met you & learned about your “That Which Nourishes” website! Thank you for officially being the lady who has caused this past-her-due-date-overly-pregnant woman to drool at all of the recipes as she contemplates how she can make each one… today. To eat today…by herself, well for 2 if baby is on board with that! (I think I’ll just start with this one as I have all the ingredients)
I’m so excited to teach my future children how to cook & experiment with recipes in the kitchen! Thank you, Thank you, Thank you!!!! ♥️
I would never get tears of happiness about the sweetest comment ever — that would be ridiculous, right?! Hahahaha :o) You are fantastic. And this is, indeed, a great recipe for a most-likely-miserably-hot-and-most-definitely-heroic-past-her-due-date-overly-pregnant-momma to indulge in in great quantities. Heck, if I could, I’d make them for you myself! Hang in there! That preciousness is about to make it all worth it!!! Now, remind me where we met!! I need the face to go with the name! <3
Question: Have you ever tried adding peanut butter to the oatmeal part? I made these today for the umpteenth time for a school function and was wondering if it would work. Love them!!
One of my very favorite desserts too! Thank you Jeanne, Jeanne’s grandma and Alison for sharing this wonderful recipe. I also have substituted almond extract for the vanilla in the chocolate mixture and it is yummy too!
God bless Grandma Spitler.
I love your step-by-step pictures. I’m glad you enjoy them so much. Just made some the other day and thought of you…I really need to thank my Grandma Spitler for this recipe. She has had it in the family since I was tiny.