Fudgy Oatmeal Bars

Photo: Randy Mayor; Styling: Cindy Barr

Fudgy Oatmeal Bars are incredibly rich tasting. The oatmeal crust and topping of the bar cookies are a perfect complement to the gooey chocolately goodness

Yield: Serves 28 (serving size: 1 bar)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 7.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.5g
  • Carbohydrate: 25.3g
  • Fiber: 1.6g
  • Cholesterol: 19mg
  • Iron: 1.7mg
  • Sodium: 70mg
  • Calcium: 25mg

Ingredients

  • Crust:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 cup canola oil
  • 2 tablespoons unsalted butter, melted
  • Baking spray with flour
  • Filling:
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup evaporated fat-free milk
  • 1 tablespoon instant espresso granules
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup bittersweet chocolate chips

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.
  3. 3. To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.
  4. 4. Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut into 28 bars.
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