America's Test Kitchen Oatmeal Fudge Bars

"These are delicious! Recipe courtesy of The America's Test Kitchen Family Baking Book. You can use old-fashioned rolled oats, but the bars will be more chewy. Make sure you cool the crust before you add the filling."
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Ready In:
1hr 15mins




  • For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.
  • Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
  • Stir in the melted butter until combined.
  • Reserve 3/4 cup of the oat mixture for the topping.
  • Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
  • Bake the crust until light golden brown, about 8 minutes.
  • Let the crust cool completely on a wire rack, about 1 hour.
  • For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl.
  • Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes.
  • Transfer the chocolate mixture to a large bowl and let cool slightly.
  • Whisk in the egg until combined.
  • Stir in the flour mixture until just incorporated.
  • Adjust an oven rack to the middle position and heat the oven to 325 degrees.
  • Spread the filling evenly over the cooled crust and smooth the top.
  • Sprinkle with the reserved oat topping.
  • Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking.
  • Let the bars cool completely in the pan, set on a wire rack, about 2 hours.
  • Remove the bars from the pan using the foil, cut into squares, and serve.

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