Close up image of stacked Creamy Chocolate Oatmeal Bars on wooden plank.
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5 from 1 vote

Oat and Chocolate Cream Bars

Servings: 3 -4 dozen bars
Author: Brenda Thompson


For Crust & Topping

  • 2 ½ C all-purpose flour
  • 2 C rolled oats
  • 1 ½ C firmly packed brown sugar
  • 1 tsp. baking soda
  • ½ tsp salt
  • 1 C butter softened

For Filling

  • 2 cups semi-sweet chocolate chips
  • 14 oz. can sweetened condensed milk not evaporated
  • 2 T butter
  • ½ tsp salt
  • 2 tsp. vanilla
  • 1 cup chopped nuts you can leave these out if you’re not a fan but I really liked them in there!


  • Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first six ingredients; mix at low speed of mixer until crumbly. Press 4 cups crumb mixture into ungreased 15 x 10 jelly roll pan.
  • In medium sauce pan, combine first four filling ingredients. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in vanilla and nuts. Pour filling over crumb crust. (work quickly as when it cools it becomes more difficult to spread).
  • Sprinkle remaining crumb mixture over filling.
  • Bake 25-30 minutes until golden brown. Cool; cut into bars.