Starbucks Oat Fudge Bars Copycat

oat fudge 2

Here’s the thing when it comes to Starbucks and me. I’m not really a hot coffee drinker, so if I go there, it’s for one of two things. My drink of choice is a Java Chip. And my treat of choice is an Oat Fudge Bar. Now, I know that bar is kind of overpriced and even if it wasn’t, homemade is always my preference, so I’ve been trying to remedy that in my kitchen. I can’t believe I haven’t shared this recipe before because I’ve experimented with it for a long time trying to get it right. This week I did my final test and I really think I’ve found the best darn copycat there is. These are so, so delicious and they kind of remind me of a deconstructed oatmeal chocolate chip cookie (with extra chocolate). Homemade for the win! That should save you a little money in the long run but the jury is still out on how to duplicate the coffee. I’m only one woman, after all.

 Starbucks Oat Fudge Bars Copycat

Makes one 9×13 pan

 Ingredients:

Oatmeal Cookie Dough Base:

  • ½ cup white sugar
  • 1 ½ cups brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 ½ cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 2 cups oats

 Fudge Filling:

  • 1 can condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ½ cup butter
  • ½ tsp. pure vanilla extract
  • Pinch sea salt

 Instructions:

Preheat oven to 350 degrees and line a 9×13 baking dish with parchment.

Cream the butter and sugars until mixed well. Mix in eggs. Add dry ingredients and mix well until fully combined. Spread 3/4 of this mixture in the prepared baking dish, flattening the dough out but making it higher around the edges. This way the fudge will pool in the middle and not run over the edges. Set aside the rest of the cookie dough.

In a small saucepan over low heat, melt the fudge filling ingredients together, stirring until completely melted and smooth. Pour the fudge mixture over the cookie dough mixture in the pan. Take the remaining oatmeal cookie dough and drop small hunks of it onto the fudge mixture.

Bake for 25-30 minutes or until cookie dough is lightly golden brown. Cool fully before cutting.

 Notes:

These don’t hold up great in heat because the fudge gets melt-y. I store them in the fridge until an hour or so before I serve them.

You don’t have to do the half and half chocolate mix, I have just found in my experimenting that the half semi-sweet and half milk mix is closest to the real thing.

oat fudge 1

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