½cupbutter(again you can substitute margarine easily here)
Preheat oven to 350 degrees F.
Next, get your 9×13 pan and line with parchment paper. NO, you don’t need to do this, but it makes cleanup approximately 80x easier.
Cream together the first 4 ingredients in the crust – nice and smooth and light brown is what you want. I used my Kitchenaid Mixer and it worked perfectly.
Then add in the flour, oats, and baking soda. It will look sorta like cookie dough.
Take about ⅔ of that mixture and pack it into your parchment papered pan. You want it nice and even, spread it out to the corners. Almost like you’re doing a cheesecake crust, except you can use your hands. Save the remainder for now.
On the stove, melt your 4 fudge ingredients. Pay attention, don’t let them burn. Keep stirring, on low and slow heat, until it is all melted. It will pull away from the sides of the pot, yes this is normal.
Pour that melted fudge overtop the crust. Smooth it all out, corner to corner and end to end.
Now, remember that leftover crust “dough”? Take chunks of it in your hand, smoosh it out like you’re making a patty cake for a baby, and put it on top. You don’t need them all to touch, but they will crisp up – so you want them on the thinner side or they will be quite difficult to cut. Do this with the remainder of the dough until the top is covered with these patty cakes. There will be gaps, this is intentional.
Pop in the oven for 30 minutes.
Remove and cool. DO NOT try to cut or lift parchment paper tray of oat bars out until fully cooled. It will just be a gigantic mess. I know this is hard, but do not do it. You will have multiple regrets if you try this.
Once fully cooled (I’m talking at least an hour…) – securely lift both sides of the parchment paper and gently transfer tray of oat fudge bars to a cutting board.
Cut into the size of chunks you feel necessary to satiate you and enjoy.
Note: YES – you can freeze these. A tray makes an average of 24 squares, so you can put them in a container, cover with parchment paper, lid on, and freeze for up to 6 months.