Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (softened)
  • 1/2 cup lightly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup peanut butter
  • 1 can (14 ounces) sweet condensed milk
  • 1 bag (12 ounces) milk chocolate chips
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt

Instruction

  • Line a 9x13 pan with parchment paper, then spray with baking spray. Set aside.
  • In a medium bowl, whisk together the flour, oats, baking powder, and salt. Set aside.
  • In a large bowl, using a hand mixer (or stand mixer), cream together the butter, brown sugar, sugar, and vanilla. Beat until light and fluffy.
  • Add the eggs one at a time, beating after each addition. Add the peanut butter and mix to combine.
  • Add in the flour mixture and mix until just combined.
  • Spread about half of this peanut butter oatmeal mixture into the prepared pan in an even layer. Set aside.
  • In a medium saucepan over medium-low heat, add the sweetened condensed milk, chocolate chips, butter, and salt. Cook while stirring until melted. Remove from the heat.
  • Pour this chocolate mixture over the cookie layer in the pan. Spread into an even layer. Refrigerate the pan for about 10-15 minutes to allow the fudge layer to set slightly.
  • During this time, preheat your oven to 350 degrees F.
  • Add the remaining peanut butter oatmeal mixture to the top of the fudge layer.*
  • Bake for about 40 minutes or until set and lightly golden on top. Cool to room temperature before slicing and serving.