Salted Oat Fudge Bar

These were my favourite item from Starbuck’s pastry case. The gooey fudge with the oats were a nice combination with a nice hot cup of coffee. But I’ve haven’t gone there as much now, so I don’t get to eat these anymore. So I thought instead of buying them I’ll go make some of my own, along with a little tweak.

I use to work at Starbucks when I started university, and my guilty pleasure was these bars. I knew they were unhealthy for me so I tried to only eat them every once in a while, but these things were seriously addicting. So I thought it would be awesome if I can make these at home, and maybe make it a little bit more healthy.

I can say for certain that I did not succeed in the healthy part. But I did make something very similar to the actual thing. The only thing I didn’t really like about this is that it gets pretty dry if the crust is thick. So make sure that everything is at most a 1/4 inch thick! Don’t worry about having left over oats, it’s not worth it. If that doesn’t work, try cutting the baking soda in half or not including it at all. I think the oats gets a bit too puffy and thick, which is why it gets so dry. Please leave a comment and tell me how it goes if do you try omitting the baking soda. I’ll probably do a revisit sometime in the future to see if I can make this any better.

The only tweak that was successful was adding a little bit of salt on top of the bars. I recently became very into salted chocolate, so I thought sprinkling some salt would improve the bars. I didn’t have any coarse salt with me so the presentation isn’t as nice, but the taste is the same. The little bit of saltiness complements the rich sweetness of the fudge perfectly and makes this decadent dessert even more delicious.

I hope you try these yourself, and please leave any comments, suggestions, or what you think I should make next in the comment section or in the video.


3/4 cup butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 tsp vanilla
3 cups oats
1 tsp baking soda
1 1/2 cups flour

1 cup semi sweet chocolate chips
1 cup dark chocolate
1 can sweet condensed milk
1 tbsp butter
1/2 tsp salt
1 tsp vanilla extract
Coarse sea salt

With the butter in room temperature, cream it with the brown and white sugar until it’s smooth. Add the eggs and vanilla and mix until everything is incorporated. In another bowl add the flour, baking soda, and oats then whisk it until it’s incorporated.

Pour in 1/3 of the dry ingredients into the sugar mixture at a time and stir evenly. Doing this in batches allows the mixture to be even and no pockets of flour within the oats.

Grab a 9×13 inch pan, and butter the inside. Pack the oats on the bottom and the walls 1/4 inch thick, leaving 1/4 of the oat mixture for the centre discs. As I mentioned earlier, make sure it’s 1/4 inch thick! It might be better if it’s a little thinner. Don’t worry about having too much left over, it’s better than having a dry fudge bar.

On a non-stick pan, melt a tbsp of butter over low heat and then pour in the chocolates. Stir until they are all melted. Turn off the heat and pour in a can of condensed milk, then mix them together.

Pour the fudge into the pan. Grab the leftover oats and roll it into a log. Cut out 8 thin pieces from the log. Roll the discs into a ball and flatten them with the palm of your hand to form a disc. Place each disc evenly in the fudge, and bake at 350F for 30 minutes.

After 30 minutes, quickly sprinkle coarse salt over the fudge and let it cool for at least 2 hours. The fudge tastes better if it rests over night.

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