Make Starbucks oat fudge bars at home – a decadent blend of oats and rich fudge. Savor every bite of this sweet treat!

Starbucks Oat Bar stacked three high on parchment paper on a wooden surface.

I love heading to my nearest Starbucks to pick up my favorite drink and one of their delicious treats.

I can’t do this all the time sadly as it would soon get expensive! That leaves me looking for other ways of satisfying my Starbucks cravings, at least some of the time.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Starbucks Oat Fudge Bars on parchment paper.

TABLE OF CONTENTS

I already have some incredibly delicious copycat recipes for Starbucks baked goods, like their blueberry and cranberry orange scones, blueberry muffins and the Starbucks pumpkin muffins.

You can also find plenty of Starbucks copycat drink recipes throughout my site. I don’t ever have to wait for the “right” season to enjoy a caramel brulee latte or s’mores frappuccino.

Neither do you! But there has been one particular treat that I missed for too long.

Starbucks oatmeal fudge bars were legendary and I have missed them since the chain stopped carrying them a couple years ago. If, somehow, you don’t know what I am referring to, you will have to make this recipe to truly understand what you have been missing.

Starbucks Oat Bars made with fudge and oats cut into squares on a piece of parchment paper.

The base and topping of these bars is similar to oatmeal cookie dough. Sandwiched between the oatmeal layers is a rich chocolate fudge layer that is to die for. I dare you not to eat the whole pan!

Starbucks Oat Bars cut into squares on parchment paper.

Besides going perfectly with my coffee, these bars make a great school snack. After they are completely cool, I wrap the individual bars in wax paper before storing them.

It is then easy to just grab one and throw it into a lunch bag, without making a huge mess. Enjoy!

Starbucks Oat Bars with a chocolate fudge texture combined with oat cookie blobs cut into squares on parchment paper.

Ingredients

Oat Base

White granulated sugar
Brown sugar
Salted butter, softened
Large eggs
All-purpose flour
Baking soda
Old fashioned oats

Fudge

Sweetened condensed milk – if you are dairy-free, you can try substituting with sweetened condensed coconut milk.
Chocolate chips – I usually use semi-sweet chips, but dark chocolate chips are also excellent.
Salted butter

Instructions

1. Preheat the oven to 350 degrees F. Line a 9×9 square pan with parchment paper that covers the bottom of the pan and reaches up the sides.

2. In a large bowl, cream together the sugars, butter, and eggs.

3. In a separate bowl, mix together the flour, baking soda, and oats. Slowly mix the flour mixture into the sugar mixture until fully incorporated.

Starbucks Oat Bar baked in a 8x8 inch square pan.

4. Spread 3/4 of this mixture into the prepared pan.

5. In a medium saucepan, melt the fudge ingredients on medium heat, mixing until smooth.

Large square of fudge and oat cookie baked on a sheet of parchment paper.

6. Pour the chocolate mixture over the oat layer in the pan, then blob the remaining oat mixture on top of the chocolate.

7. Bake for 25 minutes. Remove from oven and let cool for at least 30 minutes, then refrigerate.

Close up of Starbucks oat fudge bar cut into squares.

Tips and Tricks

The dough can be made with an electric mixer or in a stand mixer.
You can adjust this recipe by including peanut butter or almond butter. I also sometimes add a splash of vanilla extract.
Once cooled, store bars in an airtight container.

Starbucks Oat Bars cut into squares on parchment on a wooden background.

This recipe for copycat Starbucks oat fudge bars are just what you have been missing in your life. Once you have tasted them, you will never miss the coffee shop version again. Make them today.

If you love this Starbucks oat fudge bars, please give it a five-star review and share it on facebook and pinterest so others can enjoy it too.