Rolled Oat Chocolate Condensed Milk Squares

Introduction

These bars use a crumbly oat dough for both the base and topping, with a filling made by melting chocolate chips into sweetened condensed milk. The 20 to 25 minute bake sets the edges while keeping the middle soft enough to cut once cooled. You can use them for lunchboxes, a tray bake, or a dessert you portion ahead.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 12

Ingredients

Base and topping

• ½ cup (120 g) margarine, softened
• 1 cup (240 g) brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup (300 g) all-purpose flour
• 1 ½ cup (350 g) rolled oats
• ½ teaspoon baking soda
• ½ teaspoon salt

Filling

• ⅔ cup (160 ml) sweetened condensed milk
• 1 cup (240 g) chocolate chips
• 2 tablespoons hard margarine
• 1 teaspoon vanilla
• ¼ teaspoon salt

Instructions

Base and topping

1. Cream together the margarine and brown sugar until light and fluffy.
2. Beat in egg and vanilla.
3. In a mixing bowl, blend together the flour, oats, baking soda and salt.
4. Mix flour mixture into creamed mixture, using a wooden spoon to start, until crumbly looking.
5. Reserve roughly ⅓ of the mixture in a bowl and set aside.
6. Press remaining mixture into a greased, lined square pan.

Filling

1. In a mixing bowl over a pot of boiling water, heat all filling ingredients until chocolate chips are just melted.
2. Spread chocolate mixture evenly over prepared base, keeping the sides of the pan clean.
3. Take reserved mixture and sprinkle over the top. Note that it will not cover the whole surface.
4. Bake at 350°F (180°C) for 20 to 25 minutes, or just until oatmeal mixture has a light golden colour.
5. Let cool, cut, and serve.

Variations

• Replace the margarine in both the base and filling with the same amount of butter if you want a richer flavor and slightly firmer, crisper edges.
• Swap the rolled oats for quick oats if you want a finer, less chewy topping and a base that packs more tightly.
• Use dark chocolate chips instead of standard chocolate chips in the filling to reduce sweetness and make the chocolate layer taste deeper.
• Replace the sweetened condensed milk with sweetened condensed coconut milk, and use plant-based margarine plus dairy-free chocolate chips, if you want a dairy-free version with a mild coconut note.

Tips for Success

• Start with properly softened margarine for the creaming step; if it is too cold, the sugar will not incorporate well, and if it is melted, the base can turn greasy.
• Stop heating the filling as soon as the chocolate chips are just melted. If you keep going, the mixture can thicken too much and lose its smooth texture.
• Press the base mixture evenly into the lined pan so the filling sits level and does not pool in thinner spots.
• Keep the sides of the pan clean when you spread the chocolate layer, as directed, so the topping crumbs stay distinct instead of sinking into the filling.
• Let the bars cool fully before cutting. The filling firms as it cools, and warm bars will smear and break.

Storage and Reheating

Store the squares in an airtight container in the fridge for up to 5 days. If you stack them, place parchment between layers so the chocolate filling does not stick.

For longer storage, freeze them in a freezer-safe container or wrapped well and sealed in a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for about 30 minutes.

These are usually served at room temperature rather than reheated. If you want the filling slightly softer, microwave one square for 8 to 10 seconds.

FAQ

Can you use a different pan size?

You can use an 8-inch square pan for thicker bars or a 9-inch square pan for thinner ones. If you use a larger pan, start checking a few minutes earlier.

Can you make these with quick oats instead of rolled oats?

Yes. Quick oats give you a finer, less chewy texture, but the bars still hold together well.

Why do the bars need to cool before cutting?

The chocolate and condensed milk filling sets as it cools. If you cut too early, the center will spread and the layers will not stay clean.

Can you make these dairy-free?

Yes, if you use plant-based margarine, dairy-free chocolate chips, and sweetened condensed coconut milk. The texture stays close to the original, with a slight coconut flavor in the filling.