If chocolate fudge and oatmeal cookies had a baby, these Gluten-Free Oatmeal Fudge Bars would be it. They are chewy, fudgy, and just a little bit crispy, like the outside of an oatmeal cookie. They are also easily adaptable to be gluten-free. Which means everyone can enjoy them!
These bars also go by another name in those classic church cookbooks, Revel Bars. Not sure if it is because we "revel" in delight over them, but whatever the reason, these bars are delicious.
The other best part about them, they feed a crowd. Everyone loves these bars and nobody can tell they are made with gluten-free flour. The fudge adds a great layer of moisture to keep the oatmeal cookie mixture from drying out too fast.
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Oatmeal Layer Ingredients
Gluten-Free Oatmeal Fudge Bars are made with pantry ingredients. I always keep a spare can of sweetened condensed milk in my pantry, just for this exact recipe.
- Gluten-Free Flour - Bob's Red Mill 1-to-1 version in the blue bag.
- Large Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Old-Fashioned Oatmeal
- Brown Sugar
- Butter
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Instructions for Oatmeal Layer
Cream the softened butter and the brown sugar until fully combined, 1 to 2 minutes. Add each egg one at a time and mix until combined. Add vanilla.
In another bowl, add the flour, baking soda, salt and whisk. Next, add the old-fashioned oatmeal. Whisk until combined.
Add the dry ingredients to the creamed butter, eggs, and vanilla mixture. Mix until you cannot see any flour and not a second longer. If you overmix the oatmeal will be crumbly.
Spray a jellyroll pan with cooking spray. Measure out 3 cups of the oatmeal mixture and press evenly into the greased pan. This is my daughter's favorite job!
Fudge Layer Ingredients
- Sweetened Condensed Milk
- Chocolate Chips
- Butter
- Salt
- Vanilla
Step-By-Step Instructions
Add all ingredients to a saucepan and melt over low heat. Watch carefully so nothing gets scorched.
Once the fudge mixture is melted, quickly pour it over the pressed oatmeal mixture. Spread it out like frosting.
The next step is to take a heaping tablespoon of the oatmeal mixture and dot it in a random pattern over the fudge layer.
Once all the oatmeal mixture has been distributed over the fudge layer, the bars are ready to be baked.
Ingredient Substitutions
- All Purpose Flour- Not on a Gluten-Free diet? Feel free to use all-purpose flour instead of gluten-free flour. Use the same amounts for either flour as directed in the recipe below.
- Butterscotch Flavor- Don't have enough chocolate chips, sub butterscotch chips for a different fudge flavor.
Bar Variations
Peanut Butter Bars: Add some peanut butter to the fudge mixture when melting. It would be a great peanut butter-chocolate combo for the fudge!
Thicker Bars: Want a thicker bar? Put the ingredients into a 9"x13" instead of a jelly roll pan.
Thinner Bars: On the flip side, if you want a thinner bar, aka want to feed more people, press the oatmeal mixture into a half sheet and double the fudge mixture. A pan of these bars will last approximately one day at our house.
FAQs
Yes, you can use quick oats instead of old-fashioned oats. It will change the texture a bit and have less of a chew factor but it will work. If you can do half old-fashioned oats and half quick oats that would be a great solution too.
A jelly roll pan is a pan that has raised sides. Some would say it is based on size, but by definition, it is a pan that has sides. Jelly roll pans come in various sizes. Review the recipe calling for a jelly roll pan, and find one that will fit the parameters for a successful outcome.
Recipe
Gluten-Free Oatmeal Fudge Bars
Equipment
- Jelly Roll Pan
Ingredients
Oatmeal Layer
- 1 cup butter softened
- 2 cups brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 ½ cups old-fashioned oats
- 2 ½ cups gluten free flour
Fudge Layer
- 14 ounces can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tablespoons butter salted
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350° degrees F.
Oatmeal Layer
- In a mixer bowl with the paddle attachment, cream together the 1 cup of softened butter, brown sugar and vanilla extract. Add the eggs, one at a time, and mix until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Next, add the old-fashioned oats and whisk until combined.
- Add the dry ingredients to the creamed mixture and mix until you can no longer see any streaks of flour. Do not over-mix.
- In a greased jelly roll pan, press 3 cups of the oatmeal mixture into the pan. Press it out evenly. This is a great job for kids!
Fudge Layer
- In a heavy saucepan, over low heat, melt together the sweetened condensed milk, chocolate chips, butter, and salt. Once melted remove the saucepan from heat and stir in the vanilla.
- Pour the fudge mixture over the pressed oatmeal. Spread it out evenly, like frosting.
- Dot the remaining oatmeal mixture over the fudge layer. Use a heaping tablespoon for each dot. Use up all remaining oatmeal mixture.
- Bake in a 350 degrees F heated oven for 20-25 minutes. The top will be golden brown and sink into the fudge.
- Let cool before cutting, if you can. It will be easier to cut but hard to resist!
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