Homemade Starbucks Oatmeal Fudge Bars: Your New Favorite Chewy Chocolate Treat
There’s a special kind of magic in recreating beloved treats right in your own kitchen, and these homemade oatmeal fudge bars are no exception. For many, including myself, the Starbucks Oatmeal Fudge Bars were a quintessential bakery delight – a perfect balance of chewy oats and decadent chocolate that was sadly discontinued. But don’t despair! This meticulously developed recipe brings that cherished flavor and texture back to life, and dare I say, makes them even better than you remember.
After countless batches and extensive taste tests with a panel of eager volunteers, I’ve perfected a recipe that captures the essence of those iconic Starbucks treats. You’ll find a luxuriously soft and delightfully chewy oatmeal cookie base, generously crowned with a rich, smooth, and utterly satisfying chocolate fudge layer. The best part? You can now enjoy the entire batch whenever the craving strikes, and with simple storage tips, these bars can be savored for weeks to come, ensuring your favorite nostalgic treat is always within reach.
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🍫 Why You’ll LOVE These Oatmeal Fudge Bars
- Decadent Fudge Layer: Imagine a fudge layer that’s not just sweet, but boasts a profound chocolatey depth. This rich chocolate fudge is crafted to be perfectly chewy, offering a luxurious mouthfeel that melts delicately. It’s decadent without being cloyingly sweet, a common pitfall in many fudge recipes. The balance is key, allowing the true chocolate flavor to shine through, creating a truly irresistible top layer that complements the hearty oatmeal base.
- Perfectly Chewy Oatmeal Layer: The foundation of these magnificent bars is a thick, substantial oatmeal cookie base. Unlike thin or crumbly versions, this layer is designed for ultimate softness and chewiness, providing a comforting, satisfying bite. It’s infused with a warm, sweet, and inviting oat vanilla flavor that harks back to classic homemade cookies. The oats contribute a wonderful texture, making each bite a delightful experience that feels both wholesome and indulgent.
- Authentic Starbucks Copycat: If you, like me, mourned the discontinuation of Starbucks’ beloved Oatmeal Fudge Bars, then prepare for a joyous reunion! This recipe was specifically developed with one goal in mind: to faithfully replicate the exact taste and texture of those iconic treats. Every ingredient choice, every measurement, and every step was fine-tuned to ensure that these homemade bars transport you straight back to your favorite coffee shop, allowing you to relish that nostalgic flavor profile once again. It’s more than just a recipe; it’s a revival of a cherished classic you can now enjoy anytime!
📝 Key Ingredients for Starbucks-Style Oatmeal Fudge Bars
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Crafting the perfect copycat recipe means paying close attention to every single ingredient. To ensure these oatmeal fudge bars are as authentic as possible to the beloved Starbucks version, I meticulously cross-referenced their original ingredient list. My goal was to use ingredients that not only matched the flavor profile but were also readily available for home bakers. Here’s a closer look at the key components that make these bars truly exceptional:
Rolled Oats: For the signature chewy texture and robust oat flavor that defines the base of these bars, **old-fashioned rolled oats** are paramount. Their heartier structure holds up beautifully during baking, contributing to that satisfying bite. While you can substitute with quick oats or instant oats in equal measure if that’s what you have on hand, be aware that the texture might be slightly less defined. However, a crucial warning: steer clear of oat groats or steel-cut oats, as their dense, uncooked nature will make your bars unpleasantly hard and potentially damaging to your teeth. Stick to rolled, quick, or instant oats for the best results. If you happen to have extra rolled oats, consider using them in these delightful caramel apple pie cinnamon rolls, which feature a delicious oat crumble topping.
Chocolate Chips: The fudge layer is where the magic truly happens, and the choice of chocolate is critical. Through extensive testing, I discovered that a thoughtful blend of **dark and semi-sweet chocolate chips** creates the most authentic flavor profile reminiscent of the original Starbucks bars. This combination strikes a perfect balance: the dark chocolate provides a rich, intense cocoa depth, while the semi-sweet chocolate adds a familiar sweetness without being overpowering. The result is a fudge that is neither too bitter nor excessively sugary. If dark chocolate isn’t to your taste, you can opt for milk chocolate, but be prepared for a slightly sweeter, less complex fudge that won’t quite capture the deep richness of the original.
Sweetened Condensed Milk: This unassuming ingredient is the backbone of our luscious fudge filling. **Sweetened condensed milk** is indispensable for achieving that signature smooth, creamy, and wonderfully chewy fudge texture. Its unique composition, a concentrated milk product with added sugar, provides both structure and sweetness to the fudge. It is crucial not to substitute this with evaporated milk, as evaporated milk lacks the sugar and thickness required, and your fudge will simply not set correctly.
Heavy Cream: To elevate the fudge to an even more luxurious and decadent consistency, **heavy cream** plays a vital role. It helps to slightly loosen the fudge, ensuring it’s beautifully creamy and rich. Interestingly, cream was also listed in the original Starbucks ingredients, so its inclusion here further enhances the authenticity. If heavy cream isn’t available, an equal amount of softened unsalted butter can be used as a substitute, providing a similar richness, though the texture might be marginally different.
Cornstarch: Here’s a little secret weapon for achieving truly soft and chewy oat bars: **cornstarch**. This humble ingredient works wonders in tenderizing the oatmeal cookie dough, preventing it from becoming too dense or hard. It contributes to a delightful crumb and chewiness that makes the base irresistible. For those seeking alternatives, arrowroot starch or potato starch can be used interchangeably with excellent results. The fact that cornstarch was also part of the original Starbucks recipe further validates its importance in replicating that perfect, soft texture.
👩🍳 How to Make Homemade Oatmeal Fudge Bars (Step-by-Step)
Oatmeal Cookie Crust Step by Step
Prep: Begin by meticulously lining an 8-inch square baking pan with parchment paper. Ensure you leave a generous overhang on all sides; this will create ‘handles’ that allow you to easily lift the cooled bars out of the pan. Preheat your oven to a precise 350°F (180°C) to ensure even baking from the start.
Step 1: In a spacious mixing bowl, ideally using a stand mixer fitted with the paddle attachment, or with a powerful electric hand mixer, combine the softened unsalted butter, both brown and granulated sugars, and a pinch of sea salt. Beat these ingredients together on medium speed until the mixture is light, fluffy, and beautifully creamy. This creaming process incorporates air, which is essential for a tender cookie base.
Step 2: Next, crack in the large egg (ensure it’s at room temperature for better emulsification) and pour in the pure vanilla extract. Continue to beat until the mixture is thoroughly combined and maintains that lovely creamy consistency. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
Step 3: Now, it’s time for the oats! Add the rolled oats to the wet ingredients and mix until they are just incorporated. In a separate step, sift together the all-purpose flour, baking soda, and cornstarch directly into the wet mixture. Sifting prevents lumps and helps distribute the leavening agents evenly. Mix on low speed until the dry ingredients are just combined with the wet, being careful not to overmix. The result will be a delightfully thick, somewhat sticky cookie dough.
Step 4: Carefully set aside approximately half a cup of this cookie dough – this will form the crumble topping later. Take the remaining, larger portion of the dough and press it firmly and evenly into the bottom of your prepared baking pan. You can use your hands or the back of a spoon to create a smooth, compact layer. Set this aside and begin preparing your luscious fudge filling.
Fudge Filling Step by Step
Step 1: In a small, heavy-bottomed saucepan, combine the semi-sweet and dark chocolate chips, sweetened condensed milk, heavy cream, pure vanilla extract, and sea salt. Using a heavy-bottomed pan is important to prevent scorching.
Step 2: Place the saucepan over very low heat. This is crucial – gentle heat prevents the chocolate from seizing or burning. Stir the mixture continuously with a heat-proof spatula, scraping the bottom and sides of the pan frequently. Continue stirring until all the chocolate chips have melted, and the mixture transforms into a gloriously smooth, glossy, and uniform fudge. As soon as it reaches this silky consistency, immediately remove the saucepan from the heat. Promptly pour the warm, molten fudge evenly over the prepared oatmeal cookie crust in your baking pan, spreading it gently with a spatula to create a smooth layer.
Step 3: Now, take the half-cup of reserved cookie dough. Flatten small pieces of this dough between your palms and gently scatter them over the warm fudge layer. These pieces will bake into delightful, slightly crispier nuggets on top. Transfer the pan to your preheated oven and bake for approximately 24-26 minutes. You’ll know they’re ready when the fudge layer appears slightly crinkly and set on top, and the scattered cookie dough pieces are lightly golden brown. It’s imperative not to overbake these bars; overbaking will result in a hard, crispy base and dry fudge, compromising their signature chewy texture.
Step 4: Patience is key for perfect bars! Allow the oatmeal fudge bars to cool completely to room temperature in the pan before attempting to slice them. This step is vital as the fudge needs time to set fully, ensuring clean cuts. Once at room temperature, for exceptionally neat and precise slices, I highly recommend placing the entire pan in the refrigerator for about one hour to thoroughly chill. Then, using the parchment paper overhang, carefully lift the cooled slab out of the pan. Slice the bars into 12 rectangular squares (a four by three grid works perfectly). For the cleanest possible cuts, wipe your sharp knife with a clean cloth between each slice.
✔️ Expert Tips for Perfect Oatmeal Fudge Bars
- Mindful Fudge Preparation on the Stove: When melting the fudge ingredients, always use low heat. This gentle approach is critical to prevent the chocolate and sweetened condensed milk from scorching or seizing, which can ruin the smooth texture. Stir the mixture constantly and thoroughly, ensuring no part sticks to the bottom or sides of the pan. The moment the mixture transforms into a uniform, glossy, and smooth consistency, immediately remove it from the heat. Any prolonged cooking beyond this point risks over-thickening or burning the fudge.
- Prevent Overbaking: Achieving that signature soft and chewy texture largely depends on proper baking time. Keep a close eye on your oven; the bars are typically ready when the scattered cookie dough pieces on top have turned a light golden brown, and the fudge layer appears slightly set and crinkly, perhaps with a slight puff. Avoid the temptation to bake them longer, even if the center seems slightly soft – they will firm up as they cool. Overbaking will lead to a hard, dry cookie base and a brittle fudge layer, losing that coveted decadent chewiness.
- Patience for Pristine Slices: It’s tempting to dive right into these delicious bars, but allowing them to cool completely to room temperature is essential for the fudge to set properly. For the neatest, most picture-perfect slices, I strongly recommend chilling the cooled bars in the refrigerator for 30 to 60 minutes. This firming-up period makes the fudge much easier to cut cleanly. When slicing, use a sharp knife and, for truly professional-looking edges, wipe the blade clean with a damp cloth between each cut to prevent the fudge from sticking and dragging.
🥄 Make Ahead and Storage for Oatmeal Fudge Bars
One of the many advantages of these delicious oatmeal fudge bars is their excellent shelf life and freezer-friendliness, making them ideal for meal prepping or simply having a sweet treat on hand. When stored in an airtight container in the refrigerator, they will maintain their freshness, soft texture, and rich flavor for up to 5 days. This makes them a perfect make-ahead dessert for parties, gatherings, or just to enjoy throughout the week.
For longer storage, these bars freeze beautifully. To freeze, first arrange the completely cooled and sliced bars in a single layer on a baking sheet lined with parchment paper. Flash freeze them for about an hour, or until solid. This prevents them from sticking together. Once frozen, transfer the solid bars to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months. To enjoy, simply remove a bar from the freezer and let it thaw at room temperature for about 30 minutes, or warm it slightly in the microwave for a few seconds for a gooey treat. They taste just as good as freshly baked!
🍫 The Secret to the Most Authentic Starbucks Copycat Oatmeal Fudge Bars
Recreating a beloved, discontinued item like the Starbucks Oatmeal Fudge Bars requires more than just guesswork – it demands a deep dive into the original. Before even beginning my recipe development, I made it a priority to meticulously examine the official ingredient list of the Starbucks bars. My aim was to reverse-engineer the flavor profile as accurately as possible, ensuring that every key component that made those bars special found its way into this homemade version.
The commitment to authenticity meant including most of the core ingredients found in Starbucks’ original recipe. The only deliberate deviations were minor, chosen for improved flavor and accessibility: I opted for high-quality **real chocolate chips** instead of generic “chocolate melts,” which often contain less cocoa butter and flavor. Additionally, I found that **corn syrup**, a common ingredient in commercial fudge for texture, wasn’t strictly necessary for home baking. The recipe performs exceptionally well without it, allowing for a cleaner ingredient list without compromising on that perfect chewy consistency.
My dedication to perfection extended to an extensive testing process. These bars weren’t just made once or twice; they underwent **four rigorous rounds of development and refinement**. Each batch was carefully tweaked and then subjected to blind taste tests by a diverse group of individuals. As a fervent admirer of the original Starbucks oat fudge bars – indeed, they were my all-time favorite bakery item – I held a very vivid memory of their distinctive taste and texture. This personal connection drove me to ensure every nuance was captured.
One of the most crucial aspects of achieving accuracy was perfecting the chocolate fudge layer. I experimented with numerous chocolate combinations: milk chocolate alone, dark chocolate alone, and various ratios of semi-sweet to dark. What emerged as the clear winner, and the closest match to the original’s complex richness, was a **precise blend of dark and semi-sweet chocolate chips**. Using only semi-sweet chocolate, while pleasant, resulted in a fudge that lacked the deep, sophisticated cocoa notes and leaned too heavily towards overt sweetness. The dark chocolate component introduces a nuanced bitterness that balances the sweetness of the condensed milk, creating that perfectly rich, non-cloying fudge layer that truly replicates the Starbucks experience.
From the satisfying chew of the oat crust (enhanced by the addition of cornstarch, just like the original) to the luxurious melt of the two-chocolate fudge, every element of this recipe has been calibrated for maximum nostalgia and deliciousness. This isn’t just a recipe; it’s a resurrection of a cherished classic, designed to bring the joy of Starbucks’ discontinued treat directly to your home.
☕ More Copycat Starbucks & Bakery Recipes
These are easy Starbucks copycat recipes that you can also make at home, or other delightful treats you might enjoy:
- Pumpkin Spice Chai Latte
- Gingerbread Latte
- Pumpkin Cold Foam
📖 Recipe FAQs About Our Oatmeal Fudge Bars
Absolutely! Making these delicious oatmeal fudge bars gluten-free is quite simple. The key is to use **gluten-free certified oats** to ensure there’s no cross-contamination, and to substitute the all-purpose flour in the cookie base with a **1:1 gluten-free all-purpose flour blend**. Many excellent blends are available that work wonderfully in baking. Follow the rest of the recipe as written, and you’ll have perfect gluten-free oatmeal fudge bars that are just as soft, chewy, and fudgy as the original!
I poured a lot of dedication into making these bars incredibly similar to the beloved, discontinued Starbucks version. The flavor profile and texture are remarkably close! The primary difference you might notice is that these homemade bars tend to be slightly thicker than what I recall the Starbucks ones being, offering an even more substantial and satisfying bite. This was a deliberate choice to enhance the homemade feel. Beyond that, every effort was made to match the ingredients as closely as possible, and after four rounds of rigorous testing and multiple taste panels, I am confident in their authenticity. I even ensured they’re cut into the familiar rectangular shapes, just like the originals!
Yes, you certainly can! If you’re looking to make a larger batch, such as for a party or bigger family, you can easily double this recipe. For a doubled batch, I recommend using a larger baking pan, such as an 8×12-inch or a 9×13-inch pan. Be mindful that when you increase the size, the baking time may vary slightly. You might need to add an extra minute or two to the baking time to ensure the bars are cooked through, but still soft and chewy. Always keep an eye on them towards the end of the baking process to prevent overbaking.
Cornstarch is a fantastic secret ingredient in this recipe for the oatmeal cookie dough base! Its primary role is to act as a tenderizer, contributing significantly to the soft and chewy texture of the bars. Without it, the cookie layer might be denser or tougher. It helps create a more delicate crumb, preventing the oats from making the base too firm. Interestingly, cornstarch was also an ingredient in the original Starbucks recipe, which highlights its effectiveness in achieving that perfect chewiness.
🍪 More Related Recipes to Enjoy
- Mini Egg Bars
- Pistachio Chocolate Chip Cookies
- Snickerdoodle Cheesecake Bars
- Lemon Raspberry Bars
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Oatmeal Fudge Bars
Mary
Pin Recipe
Shop Ingredients
Equipment
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electric mixer
Ingredients
Oatmeal Cookie Dough
- ½ cup unsalted butter softened
- ¼ cup brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 1 ¾ cup rolled oats
- 1 cup all purpose flour 120g
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Fudge Filling
- ½ cup semisweet chocolate chips
- ½ cup dark chocolate chips or chopped dark chocolate
- ½ cup sweetened condensed milk about ½ a 300ml can
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons heavy whipping cream or butter
Shop Ingredients on Jupiter
Instructions
Oatmeal Cookie Dough
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Line an 8″ square baking pan with parchment paper, leaving overhang on the borders to lift it out. Preheat the oven to 350°F (180°C).
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In a large bowl or stand mixer, combine the butter, brown sugar, granulated sugar, and salt. Beat together well with an electric mixer until creamy and smooth.½ cup unsalted butter, ¼ cup brown sugar, ½ cup granulated sugar, ¼ teaspoon sea salt
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Add egg and vanilla extract and beat until creamy.1 tablespoon pure vanilla extract, 1 large egg
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Add rolled oats and mix well. Sift flour, baking soda, and cornstarch into the cookie dough. Mix until combined. It will form a thick cookie dough.1 ¾ cup rolled oats, 1 cup all purpose flour, ¼ teaspoon baking soda, 1 teaspoon cornstarch
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Set aside about half a cup of dough. Press the rest of the dough into an even layer into the bottom of the lined baking pan. Set it aside while you work on the fudge layer.
Fudge Filling
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Combine chocolate chips, sweetened condensed milk, cream, vanilla, and salt in a small saucepan.½ cup semisweet chocolate chips, ½ cup dark chocolate chips, ½ cup sweetened condensed milk, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt, 2 tablespoons heavy whipping cream
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Heat on low heat, stirring frequently to prevent the fudge from burning. Stir with a spatula until it becomes completely smooth.
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Immediately remove the fudge from the heat and pour it into the prepared crust. Spread the fudge out into an even layer.
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Top the fudge with flattened pieces of the reserved cookie dough.
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Bake for 24-26 minutes. The fudge layer should be crinkly on top and the cookie dough slightly golden brown. Don’t over bake them or the bars will be hard and crispy.
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Let the bars cool completely to room temperature before slicing into 12 rectangular squares (four by three). For very clean cuts, pop the bars in the fridge for about one hour to chill before slicing with a clean, sharp knife. Don’t forget to clean the knife between each cut!
Video
Notes
Tips for success
- Stir the fudge constantly on low heat to prevent it from overcooking and burning.
- Don’t over bake the bars so that they stay soft and decadent.
- Let the bars cool before slicing for clean, beautiful slices.