Chocolate Oat Square Extravaganza!

Total Time
Prep 15 mins
Cook 25 mins

This is the first one sold out when our 4-H club hosts a concession stand for the annual rabbit-breeders' show every June. Thick and gooey and very filling.

Ingredients Nutrition


  1. Preheat oven to 350; grease a 13x9 pan; set aside.
  2. Cream butter, brown sugar, eggs and vanilla.
  3. In another bowl, combine oats, flour, salt, baking soda; stir into creamed mixture.
  4. Divide oat-butter mixture into thirds--press two-thirds into pan for a crust.
  5. In saucepan, combine milk, choc. chips, butter and salt; cook & stir over LOW heat until choc. is melted.
  6. Remove pan from heat, stir in nuts and vanilla; spread chocolate-nut mixture over crust.
  7. Spoon-sprinkle remaining crust-stuff over choco-nut stuff.
  8. Bake for 25 minutes until golden brown; cool, then cut into squares.
Most Helpful

Delicious! Really, really rich! I was hoping they would firm up a bit more to put into goodie bags, but I ended up wrapping them individually in plastic wrap and stacking them in to the bag that way. They taste like a chocolate chip cookie on steroids, a little goes a long way. They scream to be served with a big glass of ice cold milk. Thanks for sharing the recipe.

Lucky in Bayview December 23, 2013

These are excellent. I followed the recipe exactly and I would not change a thing. There is lots of chocolate filling and I thought the proportion of filling to mix was perfect. The texture of the square is firm as opposed to mushy fall apart. They cut nicely. What I really liked is it made a lot. I took some to work, and kept the rest. Everyone who tried them really liked them. I used chipits. I might try milk chocolate chips next time for a change. Update, I had to make these without nuts (allergy) and these are just like starbucks oat fudge squares, so another copycat recipe. That said I like them better with the nuts they add more texture and cuts the sweet chocolate layer.

bitch'n kitchen May 26, 2013

Our family loves this square. I'm glad it makes a lot because it doesn't last too long in our house. Thank you so much for sharing the recipe.

Euphegenia October 12, 2010