You will love these easy homemade baked Cranberry White Chocolate Fudgy Oatmeal Bars because they are so soft and chewy with a delicious layer of dried cranberries and white chocolate fudge wedged in between.
How this recipe works
These bars are so impressive and beyond delicious, but they’re actually really easy to make!
The bottom crust and the top layer are actually the same batter, but the top gets a nice browning from being directly exposed to the heat. And the fudge layer is super easy to make too (it’s really similar to the one in these no-bake bars) – it takes a little bit of time but if you get it going right when you start out it will be done by the time you have made your oat batter, cleaned your measuring cups and weighed out your cranberries.
The result? Delicious oat layers hugging a wonderful gooey fudge layer studded with cranberries. Now you can eat them right out of the oven after they have cooled a bit and the fudge will be amazingly gooey, warm and sticky.
Or you can refrigerate them overnight to harden them up (makes slicing a breeze!) and either enjoy them as a sturdier bar or microwave them for a few seconds until they are all melty again!
Tips and tricks
- Work quickly when pouring the fudge over the bars – it gets very sticky as it cools.
- Please don’t use quick oats in place of the rolled oats the recipe calls for – they are too thin and don’t work too well here.
- If your caramel doesn’t thicken, try bringing it to a boil once, then continue simmering.
I recommend storing the bars in the fridge for up to 3 days.
These are such a nice and festive treat! Better plan on making two batches because they disappear faster than you can say “Happy Holidays”!
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Cranberry White Chocolate Oatmeal Bars
For the Oat Layer
- ⅔ cup butter softened
- ⅓ cup brown sugar
- ¾ cup white sugar
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- 1 ¾ cups rolled oats
For the Fudge Layer
- ¾ cup evaporated milk
- ⅓ cup butter
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups white chocolate chips
- ⅓ cup dried cranberries
To Make the Fudge Layer
- Add all ingredients except the white chocolate to a small saucepan. Bring to a boil, then reduce to a simmer. Stir in the white chocolate until melted and continue simmering until thickened to a thick caramel-like consistency.
To Make the Oat Layer
- Preheat the oven to 360°F. Grease a 9×13 inch baking dish well.
- In a large bowl cream the butter and sugar together for 5 minutes. Add the egg and continue beating until light in color, about 2 minutes.
- Sift in the flour, baking soda and salt and mix until combined. Stir in the oats and press ¾ of the mixture into the prepared baking pan.
- Evenly sprinkle the cranberries over the oat batter. Pour the white chocolate fudge on top – work quickly because it gets sticky if it gets too cool. Drop blobs of the remaining oat mixture evenly over the fudge layer.
- Bake for 25-30 minutes or until the top is golden. Cool in the pan before slicing and serving OR refrigerate overnight OR serve warm and gooey fresh out of the oven with spoons.
- If the caramel doesn’t thicken, bring it to a rolling boil once and then continue simmering.
- I do not recommend using quick oats in place of the rolled oats!