These easy and sinfully rich oatmeal dark chocolate fudge bars are also gluten-free.
Prep Time 15minutes
Cook Time 30minutes
Oatmeal Cookie Crust
1cupbutter, room temperature
1/2cupgluten-free baking flour
Dark Chocolate Fudge Layer
12ounces100% chocolate chips, reserve 1 tablespoon of chips for crust
14ouncecan of coconut cream
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 7 x 11 inch pan with baking spray. Line the pan with parchement paper, leaving enough paper on the sides for a handle to lift out the whole bar when cooled. Set aside.
In a large bowl, beat butter and brown sugar with a hand mixer together until light and fluffy. Mix in eggs one at a time, beating well after each one is added. Add the vanilla and beat for another 2 minutes until well incorporated.
In a separate bowl, mix the dry ingredients - oats, flours, baking soda, and salt and mix until well combined.
Add the mixed dry ingredients to the whipped butter sugar mixture and with a stiff wooden spoon, stir and fold to combine all ingredients. The batter will be thick.
In a small pan on the cooktop over medium heat, add the coconut cream and heat until warm. Add the chocolate chips and stir gently until they are fully melted and smooth. Stir in the salt and vanilla and mix well. Set aside off the cooktop to cool slightly.
Dollop 75% of the oatmeal cookie batter mixture into the bottom of the prepared baking pan. Using your fingers and a spatula, spread the batter evenly in the pan.
Pour the slightly cooled fudge mixture over the bottom crust and smooth out with a spatula.
With your hands, crumble the remaining oatmeal cookie batter mixture over the fudge layer, covering as much of the fudge layer as possible. Sprinkle the reserved chocolate chips on top.
Bake for 30 minutes until set and starting to turn golden brown.
Remove from oven and let cool. It is best to store in the fridge for at least 4-8 hours to allow the fudge layer to firmly set.
Once chilled, run a knife around the edge of the pan. Lift the whole bar out of the pan by the parchement handles. Place on a cutting board. With a large chef's knife, cut into bars and serve.