Oh, hi there BuzzFeed reader who was wrongly directed to this post! Here’s the Millionaire’s Shortbread Bars you’re looking for! Thanks for stopping by!
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! This is the best recipe to add to your holiday baking! Careful: Highly addictive!
Okay, American Thanksgiving is officially over – it’s Christmas time! This is one of my favorite parts of the year! All the gift-buying, baking and decorating – I just love the warm and cozy feeling I get in December!
And one thing I really like about Christmas time is the smells. Just imagine having been outside shopping for gifts all day, there’s a few snowflakes dancing in the cold sky and you enter your house which smells amazing from all the baking you did in the morning!
Or from the delicious gingerbread pancakes you whipped up for breakfast? Either way, this is just about heaven to me.
Now if you’re going to bake up these ooey-gooey oatmeal bars you will definitely have the smells of the holiday season surround you! Because what says Christmas more than the combination of cranberries and white chocolate? That’s right, practically nothing. (I know that’s an exaggeration, I’m just looking for blind support of my theories here.)
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!
These are such a nice and festive treat! Better plan on making two batches because they disappear faster than you can say “Happy Holidays”!
For the Oat Layer
- 2/3 cups butter, softened
- 1/3 cup brown sugar
- 3/4 cup white sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 3/4 cups rolled oats
For the Fudge Layer
- 3/4 cup evaporated milk
- 1/3 cup butter
- 1/4 cup sugar
- A few drops vanilla extract
- 1 1/4 cups white chocolate chips
- 1/3 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 9x13 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 3/4 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.