Two gluten-free oat fudge bars on a dessert plate.

Gluten-free Oat Fudge Bars

Here is a really good recipe from Lynn’s Kitchen Adventures. Even I couldn’t mess up this one! The only thing I wish I had done differently was add nuts to the top.

I substituted sorghum flour for all of the brown rice flour called for in the original recipe. Everything else I kept the same. I used Enjoy Life gluten-free dark chocolate morsels – a whole package was just under two cups. Dark chocolate makes this a healthy snack with all those antioxidants, right?

Package of Enjoy Life dark chocolate morsels.

I used dark chocolate morsels from Enjoy Life because they are gluten-free.

Everyone who has tried one of these has said they are amazing!


  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups gluten free rolled oats

Chocolate Filling

  • 2 cups gluten-free semi sweet chocolate chips (I used dark chocolate ones to make it “healthy.”)
  • 1 can sweetened condensed milk
  • 1 tablespoon butter


Preheat over to 350 degrees F.

Combine butter and brown sugar in a bowl and blend with a mixer for 2 minutes.

Add eggs and mix thoroughly.

In a bowl, combine all of the dry ingredients.

Oats, flour and other dry ingredients mixed together in a metal bowl.

Dry ingredients mixed together.

Add to creamed mixture a little at a time and stir together with a spoon. Dough will be very stiff. Set dough to the side.

All ingredients except chocolate filling mixed in a white bowl.

Dry ingredients mixed with all wet ingredients – mixture is similar to oatmeal cookie dough.

Place chocolate chips, milk, and butter in a saucepan and heat on low until chocolate is melted, stirring occasionally, until smooth and creamy (it won’t take very long, maybe five minutes.) Remove from heat.

Cooking pan containing evaporated milk, chocolate morsels and butter heating on the stove.

It didn’t take very long for the evaporated milk, chocolate and butter to melt and combine in a pan on the stove.

Press about two-thirds of the dough mixture into the bottom of a 9×13 pan. Pour chocolate filling over dough and spread evenly.

Baking pan containing oat mixture on bottom with blob of chocolate mixture poured in the middle.

Two-thirds of oat mixture are used in the bottom of the baking pan, then the chocolate mixture is poured over the top.

Drop small portions of remaining dough onto the top of the chocolate filling and gently smooth dough out with a spoon to cover chocolate. It’s ok if it doesn’t cover every bit of it because it will spread out while baking.

Baking pan with all layers of oats and chocolate filling, ready to put in the oven.

I put small blobs of oat mixture on top of the chocolate filling and pressed them out a little with a spoon.

Bake for 25 minutes. Cool completely before cutting.

Baking pan with cooked oat fudge bars - topping has spread out almost covering the chocolate.

The oat mixture on top spread out quite a bit while baking, nearly covering the top.

Oat fudge bars in pan with 2 pieces removed so you can see the chocolate filling.

The chocolate filling in the middle was pretty thick compared to the oat mixture.

Two gluten-free oat fudge bars on a dessert plate. One bar is turned up so you can see the chocolate filling.

Yummy oat fudge bars ready for a taste test!

This recipe adapted from Lynn’s Kitchen Adventures.

URL to recipe:

Copyright © 2011 Lynn’s Kitchen Adventures. All rights reserved.


Milo graphic

Milo says….

NO CHOCOLATE FOR DOGS! But that’s ok because there are still some of my homemade peanut butter snacks in the freezer. Time to get those out, Maizy!



2 thoughts on “Gluten-free Oat Fudge Bars

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