As I mentioned in my earlier cooking post that I have purchased a large bag of oatmeal which i gotta finish, so I baked oatmeal fudge bars yesterday and to my surprise they turned out to be one of the best recipe I have ever tried.
As you can see in the above picture, there are three layers: solid yet tender base with thick chocolate fudge layer in between and crunchy, buttery layer on top. All three layers melt in mouth and leave the heavenly impression.
For those who want to bake them, here is the recipe:
Ingredients for the Base and topping (yes they are same!) :
- Quick-cooking Oats – 1 cup
- All purpose Flour – 3/4 cup
- Light brown Sugar – 1 cup
- Baking powder – 1/4 tsp
- Butter/ Margarine – 1 stick (salted or add 1/4 tsp salt if butter/ margarine is unsalted)
Ingredients for the fudge layer:
- All purpose flour – 1/4 cup
- Light brown sugar – 1/4 cup
- Instant expresso coffee – 2 tsp
- Cinnamon powder – 3/4 tsp
- Bittersweet Chocolate chips – 5 oz
- Butter/Margarine – 2 tablespoon (add pinch of salt if unsalted)
- Egg – 1 (I used Flax seeds as egg substitute)
First, preheat oven to 325 F. Then grease a baking pan ( I didn’t have a pan, so I used a baking sheet). If you are using a pan, leave space on sides or use parchment paper hanging outside to lift the bar after it is baked.
Steps to make the base:
- Whisk together butter and sugar until smooth (one quick tip: keep the butter out of the fridge an hour before you start so that it gets softened and easy to whisk).
- Grind the oats to convert them into flour-like powder.
- Mix it with all-purpose flour and baking powder.
- Add this mixture to butter and sugar paste and mix well.
- Set aside 3/4 cup of this prepared mixture for the topping and press the remaining in the baking pan/sheet.
- Bake for 8 mins or until light golden brown.
- Cool for 1 hour and maintain the oven temperature.
Steps to make the fudge layer:
- Mix butter and chocolate chips in a microwaveable bowl and melt the contents in 30 seconds cycle with constant whisking to get a smooth chocolate paste.
- Add the egg or egg substitute and whisk to combine.
- Mix flour, coffee, cinnamon and sugar together in a separate bowl.
- Add this dry mixture to chocolate paste and mix well with a rubber spatula.
- Spread this evenly over the cooled base.
- Sprinkle the topping which was set aside.
- Bake for 25-30 minutes until the base is golden brown or a knife inserted in the center comes out with a few topping crumbs and little chocolate.
- Let it cool and then cut into squares.