Preheat oven to 350 F. In a medium saucepan, melt the chocolate chips with the coconut cream over medium-low heat. Stir occasionally to prevent burning until the chocolate is melted and the mixture is thick. Remove the pan from the heat and set it aside to cool down slightly while you prepare the oatmeal cookie mixture.

In a large bowl, beat the butter with the coconut sugar and white sugar until creamy. It’s best to use a hand or stand mixer for this.

Add the eggs and vanilla extract to the bowl and continue to mix until well combined.

Pour the oat flour, oats, and baking soda into the bowl and gently fold into the batter with a rubber spatula. Be careful not to over mix this step.

Line an 8 x 8 baking pan with parchment paper for each clean up and press about ⅔ of the oatmeal mixture into the bottom. Be sure to get the corners and sides well.

Spread the chocolate fudge on top evenly with a spatula.

Place little pieces of the remaining oatmeal mixture on top of the fudge layer. Use your hands to help flatten out the batter. It’s okay if some fudge is poking through.

Bake the pan in the oven for 18 - 22 minutes until the oatmeal cookie layer on top is golden brown and crispy. Let the pan cool down completely before wrapping it with plastic wrap or aluminum foil and placing it in the fridge to set for at least an hour. You will know the bars are set when the fudge part looks firm to the touch.

Use a sharp knife to slice the bars into 16 squares and enjoy!