Q: Can I make Starbucks Oat and Fudge Bars gluten-free?

A: Absolutely! You can substitute all-purpose flour with a gluten-free flour blend.

Q: How do I know when the fudge is set?

A: The edges should be golden and the center will slightly jiggle but won’t be runny.

A: Yes! Store them in an airtight container for up to a week or freeze for longer storage.

A: Consider adding crushed nuts or drizzling with caramel sauce for extra flavor.

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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the all-purpose flour, whole wheat flour, and baking soda. Gradually add this mixture to the butter mixture, mixing until well combined.
Stir in the oats until evenly distributed.
Press the oat mixture firmly into the prepared baking pan to form an even base.
In a saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and butter. Stir until melted and smooth.
Pour the fudge mixture over the oat base and spread it evenly.
Bake in the preheated oven for 25–30 minutes or until the edges are lightly golden and fudge is set.
Allow the bars to cool completely before cutting them into squares.

Make sure your butter is softened to room temperature for easier creaming. Avoid overmixing once you add flour to maintain a tender texture.