Description
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 9×13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!
Ingredients
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups rolled oats
- 2 cups chocolate chips
- 1 cup sweetened condensed milk
- ⅓ cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13-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.
Prep Time: 25 mins
Cook Time: 27 mins
Total Time: 1 hr 37 mins
Servings: 24