Starbucks Oat Fudge Bars Recipe (A Tasteful Copycat!)

Got this recipe from the baking grapevine, but made a few tweaks to suit my taste and certain limitations. Instead of semi-sweet chocolate chips, I used bittersweet chocolate shavings. As a result, the chocolate tastes much richer and more pronounced. Less milk, more chocolate.

Since I couldn’t find any “real” vanilla anywhere near me (and also because real vanilla beans are a bit pricey in these parts), I settled with vanilla extract (available in grocery stores everywhere. probably not as good as the real thing, but they taste like vanilla and that’s the next best thing). 

If you don’t have quick-cooking oats, whole rolled oats will do. I’ve tried using them once, a bit too chewy for my taste, but take very little away this recipe’s best qualities.

Chocolate+oats = heavenly combination.  <3

If Starbucks can make ‘em, so can we! Let’s do this!

STARBUCKS OAT FUDGE BARS (COPYCAT RECIPE)  

INGREDIENTS

- 1 cup (8 oz) butter (preferably PURE BUTTER– read the labels on your dairy carefully. compared to margarine or butter compound, pure butter produces yummier baked goodies in general)

- 2 cups (16 oz) packed brown sugar

- 2 large eggs

- 2 tsp real vanilla (or vanilla extract)

- 3 cups (24 oz) all-purpose flour

- 1 tsp baking soda

- 3 cups (24 oz) quick-cooking oats

- 14 ounces sweetened condensed milk

- 2 cups (12 oz) semi-sweet chocolate chips (I tried using bittersweet chocolate bar. Tastes better than the semi-sweet chocolate!)

HOW TO DO IT:

1. Set aside 2 TBSPS of the butter. Beat remaining butter with a mixer on medium speed for 30 seconds. Add brown sugar- beat until well mixed. Beat in eggs and vanilla.

2. In another large bowl stir together flour, baking soda, and oats.

3. Gradually stir dry mixture into beaten mixture. Set aside

3. In a medium saucepan, combine the reserved 2 TBSPS butter, sweetened condensed milk, and chocolate.  Cook over low heat until chocolate melts, stir occasionally. (To keep the chocolate from burning – which can happen if it’s over direct heat—I placed the saucepan over a pan of water) Remove from heat.

4. Press two thirds of oat mixture into the bottom of an ungreased 15x10x1-inch baking pan.

5. Spead chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate

6. Preheat oven to 350 deg F / 175 deg C. Bake for about 20-25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch bars.