These candy fudge bars are a classic in my family – the thick layer of chocolate fudge in the middle and the candy on top is always a winner.
- 1/2 cup butter + 2 tbs.
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 cups quick-cooking rolled oats
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 2 teaspoons vanilla
- 1 pkg. M&M’s, 1 pkg. Reeses Peanut Butter Cups
- Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 1 tsp. vanilla. Add in dry ingredients and mix until combined.
- In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the 2 teaspoons vanilla.
- Press two-thirds of the oat mixture into the bottom of an ungreased square (9×9) baking pan. Spread 3/4 or so of the chocolate mixture over the oat mixture (the other 1/4 can also be added if you want extra chocolate, or reserved for fudge sauce to be used later)! Using your fingers, dot remaining oat mixture over the chocolate. Cut the candy into pieces and sprinkle over the top.
- Bake in a 350 degree oven about 15 minutes or until top is lightly browned (chocolate mixture will still look moist).
The bars will not be fully cooked at this point and that’s ok: put them in the fridge for at least 12 hours until they really hold together enough to cut them. (After the 12 hours, you can keep them out of the fridge and they will hold up just fine!)
- Category: Dessert
- Cuisine: American
- Calories: 387
Keywords: candy fudge bar, candy bar recipe, dessert bar