Chocolate Crumble Bars
If you're looking for a fudgy, soft, and buttery dessert bar, these Chocolate Crumble Bars are for you! They're easy to make and have a secret ingredient.
EQUIPMENT
- 9x13 baking dish - lined with parchment paper and lightly sprayed with non-stick cooking spray
- hand mixer - with beater attachments
INGREDIENTS
Oat Crumble
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter - room temperature
- 2 cups brown sugar - light
- 2 eggs - room temperature
- 2 teaspoons vanilla extract
- 3 cups old fashioned oats - for chewy bars, or quick cook for not as chewy
Chocolate Fudge
- 12 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350 °F. Don't forget to line the 13x9 pan with parchment paper and lightly spray it with non-stick cooking spray.
- In a small bowl whisk together the all-purpose flour, baking soda, salt, and ground nutmeg. Set aside.
- In a large bowl, cream together the unsalted butter and brown sugar until lightened in color (about 2 to 3 minutes).
- Add the eggs and vanilla extract. Combine until the egg is well incorporated and the batter is smooth.
- Add the dry ingredients and incorporate until almost all of the flour has absorbed. Pour in the old fashioned oats and fold them in by hand until distributed.
- Take 2/3 of the oat crumble dough and press it into the baking pan. Set aside.
- In a medium sized saucepan add the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and vanilla extract. Heat over low-medium heat until everything is melted together and smooth.
- Pour the hot chocolate fudge over the oat crumble and smooth it out into an even layer.
- Top the chocolate fudge with the remaining 1/3 oat crumble.
- Bake for 25 to 30 minutes. The crumble should be light brown and spring back to the touch. The chocolate fudge will no longer be shiny and should slightly jiggle.
- Allow the Chocolate Crumble Bars to cool completely before removing from the pan and cutting into equal slices.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container, for up to 4 days.
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen, wrapped in plastic wrap and in a reusable plastic bag, for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
