Reese's Oatmeal Fudgies

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These cookie bars have a few different steps, but they are totally worth the extra effort. The crust tastes like Nutter Butters and the Reese's just make everything amazing. They are chewy and gooey and everything a cookie should be. They are super delicious, and it makes a huge batch. They also hold up pretty well for a few days (if they aren't eaten up the first day).

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1. Crust:

3 cups quick oats

2 1/2 cups flour

2 cups brown sugar

1 cup butter, softened

2 eggs

3 TBSP peanut butter powder (I use PB2)

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

Cream together sugar and butter. Add eggs and vanilla, mix. Add dry ingredients and mix again. Press about 2/3 of the batter into a jelly roll pan (a cookie sheet that has a lip around all edges), or a 9x13 glass pan will work, too.

2. Filling:

2 cups semi sweet chocolate chips

1 can sweetened condensed milk (14 oz)

2 TBSP butter, softened

1 tsp vanilla

1/2 tsp salt

1 cup mini Reese's peanut butter cups

Put everything in a microwave safe bowl EXCEPT for the vanilla and mini Reese's peanut butter cups. About 1-2 minutes. Add vanilla, stir together until it's nice and smooth. Pour filling over the crust. Now grab the crust dough that you set aside and press it into circle patties and scatter them on top of the filling. 

Bake at 350 F degrees for about 20 minutes. Crust will be lightly browned.

Once you take them out of the oven, grab your peanut butter cups and stick them in the fudge filling cracks. (Careful not to burn yourself!!)

3. Topping:

1 cup Reese's peanut butter chips

1/2 TBSP Crisco shortening

2 TBSP mini chocolate chips

Melt PB chips and shortening together in the microwave- 30 second intervals, stirring in between until it is nice and smooth. Drizzle over the top of your freshly baked, delicious smelling pan of cookies. Sprinkle with mini chocolate chips.

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Hillary HessComment