Chocolate Oatmeal Bars Recipe -
Chocolate Oatmeal Bars Recipe

Chocolate Oatmeal Bars

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"Rich bars that are easy to make and a hit with everyone."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
  2. To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
  3. To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
  4. Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
  5. Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
  6. Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2005

My mom made these all the time growing up, and they are my favorite however the recipe here is a little off. Use Sweetened and Condensed milk not evaporated milk. Also, save some of the crust to sprinkle on the top and bake the crust for about 15 minutes before adding the rest to it, that makes it more of a bar base and not so mushy!

Most Helpful Critical Review
Nov 09, 2004

The proportions are totally wrong and leave you with a soupy mess, not bars. Additionally, condensed milk and evaporated milk are TWO DIFFERENT things. Condensed works, evaporated doesn't. You get the tard award for writing this so totally wrong recipe.

Nov 26, 2005

This recipe turns out perfectly even with evaporated milk in a 9x13 pan. I usually double the recipe and use a 16x12x1 in. cookie sheet. I also leave out the walnuts b/c of personal preference. Granted the filling can be a little tedious(constant stirring) but its minimal effort for an incredibly tasty bar. I HAVE to bring these to every event I attend or risk being shunned by friends and family alike!

Mar 09, 2007

These had a wonderful flavor but I wish I would have read the reviews first because mine came out mushy since I used the 9 inch square pan. I will definitely make them again but use a bigger pan.

Oct 13, 2010

I followed the directions except 1) I used a can of condensed milk instead of the evaporated milk and I ommitted the 1/4 cup sugar in the filling and 2) I cooked the bars in a 9 x 13 pan and 3) I precooked the base for about 12 minutes. They turned out okay, but they use SO much butter that I won't make them again.

May 17, 2004

Delicious!! Yes they do crumble a bit, but I'd rather have a tasty bar than a tidy and less tasty bar. I increased all ingredients by 50% and baked this on a heavy 10x17 cookie sheet for 25 minutes. This is a keeper.

Mar 05, 2003

It certainly does need the 9x13 and by reading the other reviews I knew this. My try at this turned out very much like a moist cake-like bar when it came out of the oven-we can never wait for things to cool- and the next day settled into a gooey chocolatey bar cookie. Both ways were excellent! We like to eat it with whipped topping.

Dec 17, 2007

This recipe turns out great if you use a larger pan. I took these to a holiday party and everyone asked for the recipe. And anyone who thinks the filling is too much trouble either doesn't work often with chocolate or is incredibly lazy. It only took about 5 minutes.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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