Fudge jumbles deliver rich, fudgy taste in between layers of oatmeal cookies.  Unbeatable flavor!  With a prep time of only 15-minutes you can whip these treats up in time to serve to unexpected company.  Serve them as cut into bars or in a bowl with a scoop of your favorite ice cream.  Delicious!

Ingredients - Oatmeal Base

• 1 cup unsalted butter at room temperature
• 2 medium eggs at room temperature
• 2 cups light brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 and 1/2 cups flour
• 2 teaspoons best quality vanilla
• 3 cups quick cooking oats

Ingredients - Fudge layer

• 1 can (14 ounces) sweetened condensed milk
• 1 package milk or semi sweet chocolate chips (milk chocolate chips makes this recipe super sweet)
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt

Directions

1. For the oatmeal layer: cream together the butter, brown sugar, eggs and vanilla in a large bowl of a stand mixer
2. Add the salt, baking soda and flour. Mix well and slowly add in the oatmeal
3. Press 2/3 of the dough into a greased 9×13″ pan. You can also use a jelly roll pan which is about 10×15″, but will need to bake them for a shorter period of time, and of course, they won’t be as thick
4. For the fudge layer: put all ingredients into a microwave safe bowl and cook for about 1 minute. Take it out and stir to see if you may need a few more seconds to melt the chocolate
5. Pour over the oatmeal layer and spread over the entire base
6. Drop by dollops the remaining oatmeal dough until the fudge is well covered. You will still see some spots of fudge and that is perfectly fine!
7. If using the jelly roll pan, bake for 20 minutes or until golden brown. If using the 9×13″ pan, bake for 25 to 30 minutes, or until lightly golden brown
8. Cool and cut into squares

Makes: One 9" x 13" pan

Prep: 15 minutes

Bake: 25-30 minutes

Recipe and photo reprinted with the permission of Liz Horne