Sinful Copycat Starbucks Oatmeal Fudge Bars

One of my favourite foodie blogs, Christie's Corner, posted a question this evening about Starbucks Oat Bars. Charmian, the lovely lady behind Christie`s Corner, wanted to know if anyone knew of a recipe that simulated theirs. I could only gasp! Why hadn't I thought of googling my favourite Starbuck's treat myself? Their oatmeal fudge bars are a sin. So delicious and I don't even want to know the calorie count. But on to the recipe! This is what I found. One of many copycat recipes on the internet for the sinful fudge version of the oh so famous Starbucks Oatmeal Fudge Bar! Whoo hoo!

Now, you`re going to love me and you`re going to hate me for this one. Love me because these bars are amazingly delicious and hate me because you are not going to be able to eat just one. Nope. Uh uh. Nah. No Can-do. So sorry and you're welcome.

Sinful Copycat Starbucks Oatmeal Fudge Bars
(Makes 36 bars)

Ingredients:
1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F.

Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.

Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.

Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

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