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
- For the oatmeal layer: cream together the butter, brown sugar, eggs and vanilla in a large bowl of a stand mixer
- Add the salt, baking soda and flour. Mix well and slowly add in the oatmeal
- 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
- 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
- Pour over the oatmeal layer and spread over the entire base
- 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!
- 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
- 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