This fudge happened by accident. Back when I was perfecting my granola bar recipe, I decided to warm up the almond butter mixture for one of the test batches. When I stirred in the chocolate chips, they melted—as chocolate chips do when they’re stirred into warm liquids. Head smack. The chocolatey mix tasted great, but I cursed those chips for melting because I wasn’t trying to make solid chocolate bars. I couldn’t waste a precious blend of chocolate, honey and almond butter blends, however, so I carried on with the recipe and served it as a makeshift dessert at girls’ night. Jordan, Tessa and Alissa are always good sports.
We all enjoyed the chocolatey bars that night, but I was still mad at them for not being what I wanted them to be. “Off you go!” I declared, and sent the rest home with Jordan. She texted me a couple of days later to tell me that she and her husband had polished off the whole batch already and she was craving more. She called it “salted oat fudge” and suggested I publish the recipe, so here we are! These delicious, easy, wholesome chocolate squares taste like a cross between fudge and no-bake cookies. You just can’t go wrong with a hybrid between fudge and no-bake cookies, am I right?
The version I’m sharing here uses oat flour instead of whole oats. The oat flour disappears into the fudge and absorbs excess moisture so the bars are firm at room temperature. You can taste a subtle oaty-ness in the fudge, which I thoroughly enjoy. Feel free to play around with the fudge mix-ins; I made notes in the recipe to help you along. I added pecans and finished off the fudge with a sprinkle of flaky sea salt. Delicious!
Maldon Sea Salt Flakes Blendtec Blender Crate and Barrel Everyday Square Baker
