Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy top, with an ooey, gooey, chocolaty fudge center. I hope that this turns out as well for you as it does for me! I place a large piece of aluminum foil or a cookie sheet under my 9x13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!

Recipe Summary

cook:
27 mins
additional:
45 mins
total:
1 hr 37 mins
prep:
25 mins
Servings:
24
Yield:
1 9x13-inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.

  • Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.

  • Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.

  • Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.

  • Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.

  • Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

Cook's Notes:

Quick-cooking oats work well in this recipe.

You can use mini chocolate kisses in place of the chocolate chips.

Nutrition Facts

348 calories; protein 4.6g; carbohydrates 48g; fat 16.7g; cholesterol 46.9mg; sodium 152mg. Full Nutrition
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