Christmas Fudge Cookie Bars! 2 delicious Christmas favorites combined together to make the best cookie on your cookie tray. I rarely eat fudge, and I only make it at Christmas. Having homemade fudge filling in these cookie bars is pure genius! Now, don’t get intimidated, this recipe is easy to make with simple ingredients. Nothing fancy here folks!
Cookie bars are one of my favorite treats to make. I love that all you do is mix the dough and bake in one pan. You get about 20 cookie bars (depending on the size you cut) and there is no scooping and switching baking sheets while other cookies cool. It makes for such a fast treat. Enjoy these all year round by using colorful M&M’s and use red and green for the holidays.Print
Christmas Fudge Cookie Bars
Christmas Fudge Cookie Bars! 2 delicious Christmas favorites combined together to make the best cookie on your cookie tray.
For the Fudge Layer
12oz semi-sweet chocolate chips
1/4 cup evaporated milk (2%)
1/4 cup butter, soft
1 tsp vanilla
1 cup powdered sugar
For the cookie bar dough:
1 cup salted butter, soft at room temperature
2 cups packed brown sugar
1 1/2 tsp vanilla extract
2 1/2 cups flour
3 cups quick oats (not old fashioned rolled, you need quick cook)
3/4 cup m&ms (I always use milk chocolate m&ms)
- In a medium sauce pan, slowly over medium-low heat, melt together the chocolate chips, evaporated milk, and 1/4 cup butter. Stir constantly until is is smooth. Remove from heat and stir in powdered sugar and vanilla. Whisk until smooth. Set aside.
- Preheat oven to 350 degrees. Line 9X13 pan with foil and spray with non-stick cooking spray.
- In a large mixing bowl, cream together butter and brown sugar on medium speed until light and fluffy. Add in eggs and vanilla and mix well.
- Slowly add in flour and oats and mix just until combined.
- Press 2/3 of the cookie dough in to the lined and prepared pan. Use a little cookie spray or butter on your fingers to keep the dough from sticking to your hands as you press it in to the pan evenly.
- Pour the cooled fudgy filling evenly on to the cookie dough. Drop small bits of remaining dough all over the top of the fudge layer. It won’t cover the entire surface, but should be well distributed. Sprinkle on M&Ms.
- Bake for 20-25 minutes just until edges turn a bit golden. Don’t over bake.
- Let bars cool completely before cutting. Store in air-tight container at room temperature.
If you are just dying to dig in to these fresh out of the oven, spoon them in to a bowl and top with vanilla ice cream…..it’s SOOO good!