oatmeal fudge bars

I forgot to share some very important news with you all.

I quit mug cakes, cold turkey.

No, don’t try to talk me out of it. It’s hard enough as it is.

It was a typical night in December. I was stressed out. Approaching finals, trying to plan Thailand, and teaching too much Body Pump. I got home and needed my chocolate fix, so like a moth to a flame I grabbed my Loyola mug and my ingredients, and hit up my microwave.

I kicked back with my single serving of deliciousness, finished it in 17.6 seconds, and took a foodgawker break before studying. That’s when it happened.

I was innocently browsing, and saw a post that said the typical mug cake has 900 CALORIES and 48 GRAMS OF FAT.

Okay, I didn’t think they were good for me. But 900 calories?? No way, Jose. I thought maybe 500, and I was okay with that. But this news was enough to make me stare into that almost empty mug and refrain from licking the chocolate remains.

Haven’t had one since.

I’ve been looking for a substitute, but I refuse to believe that a mug cake with cocoa powder and applesauce tastes good, so I haven’t even tried it. Instead, I made these oatmeal fudge bars. They have whole wheat flour and oatmeal in them, so they’re healthy, right?

Just agree with me, I’m going through a rough time.

We enjoyed them for dessert one night, and then I wrapped them individually and stuck them in my freezer, so that when I need a fix I can return once again to my microwave for some chocolate love.

Oatmeal Fudge Bars

Adapted from Natalie’s Killer Cuisine

Cookie Layer:

2 sticks butter, softened

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

2 tsp vanilla extract

2 1/2 cups rolled oats

1 cup whole wheat flour

1 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

Fudge Layer:

2 cups chocolate chips

1 tbs butter

1 tsp vanilla extract

14 oz can sweetened condensed milk

1 tsp instant coffee granules (optional)

Cream the butter and both sugars. Add eggs one at a time, and vanilla.

In a separate bowl, mix oats, both flours, baking soda, and salt.

Combine with wet ingredients. Not gonna lie, I used my hands. The spoon in the bowl is just for the photos.

Grease a 9×13 inch pan, and press a little over half of the dough into the bottom.

In a saucepan, slowly melt together chocolate chips, butter, vanilla, sweetened condensed milk, and coffee.

Pour the chocolate mixture evenly over the layer of dough.

Press the remaining dough into flat discs and place over the top. It doesn’t have to be pretty, and you can leave some gaps to let the chocolate layer show through.

Bake at 325 degrees for 25-30 minutes. Allow them to cool for at least 30 minutes, then cut into bars.

And throw any leftovers in your freezer!

New Year’s resolutions, hard at work.

Editor’s Note: By the time this post was published, the author has been guilty of removing the sign and eating two oatmeal fudge bars in one sitting. Epic, epic fail.

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