Chocolate Fudge Bars Recipes

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FUDGE BARS



Fudge Bars image

This recipe is great for chocolate fans!

Provided by Sandra E

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 30

Number Of Ingredients 12

2 cups light brown sugar
¾ cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 ½ cups baking mix
3 cups quick cooking oats
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
½ teaspoon salt
1 cup chopped pecans
2 tablespoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
  • To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
  • Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 42 g, Cholesterol 31.1 mg, Fat 13.5 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 296.5 mg, Sugar 28.2 g

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)



Fudge Jumbles (Chocolate Cookie Bars) image

Oatmeal chocolate cookie bars with a fudgy/butterscotch center!

Provided by fancynancy

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ½ cups all-purpose flour
2 cups brown sugar
1 cup margarine
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups rolled oats
¾ cup butterscotch chips
¾ cup chocolate chips
2 tablespoons margarine
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
  • Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
  • Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 44.5 g, Cholesterol 21.1 mg, Fat 14.1 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 187.6 mg, Sugar 27.2 g

OATMEAL CHOCOLATE FUDGE BARS



Oatmeal Chocolate Fudge Bars image

This is an adopted recipe that uses regular pantry ingredients for a simple and rich treat. Very easy and quick to put together, but you need to give them some time out of the oven to firm up.

Provided by Ms B.

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

3/4 cup butter
1 cup light brown sugar, firmly packed
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup quick-cooking oatmeal (your preference for texture) or 1 cup old fashioned oats (your preference for texture)
1 (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Cream butter, sugar and salt in a mixer.
  • Add flour and oatmeal, blend until it holds together.
  • Heat milk in a pan and add chocolate chips.
  • Use low heat and stir until the chips are melted and you have a smooth chocolate cream.
  • Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface.
  • Pour chocolate cream over crust.
  • Crumble last bit of dough over the chocolate, creating a third spotty layer.
  • Bake for 30 minutes, until lightly browned.
  • Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that.
  • You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well.
  • Note: removing to the wax paper is necessary-- if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.

Nutrition Facts : Calories 213.4, Fat 9.6, SaturatedFat 5.8, Cholesterol 20.9, Sodium 115, Carbohydrate 30.6, Fiber 0.9, Sugar 21.7, Protein 3

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  • Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

CHOCOLATE FUDGE BARS



Chocolate Fudge Bars image

This is divine to eat and never lasts long in my house. In hot weather store in the fridge for extra taste. The recipe is easily doubled.

Provided by ShezzaDezza

Categories     Bar Cookie

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup coconut
1 cup flour
1/2 cup white sugar
1 tablespoon cocoa
185 g butter
1/2 teaspoon vanilla essence
1 large egg
1 cup confectioners' sugar
2 tablespoons cocoa
30 g butter

Steps:

  • Sift dry ingredients into bowl. Add melted butter, vanilla essence and egg.
  • Mix well. Press mix over base of greased 28cm x 18cm tin.
  • Bake in moderate oven (180°C) for 20 minutes.
  • Icing: In a small bowl sift confectioners sugar and cocoa. Melt the butter and add to bowl. Mix until smooth and glossy.
  • Cool the base in its tin and when cold ice with the chocolate icing mixture.
  • Cut into bars when set.

Nutrition Facts : Calories 219.9, Fat 14.8, SaturatedFat 10.1, Cholesterol 41.9, Sodium 83.7, Carbohydrate 21.5, Fiber 1.4, Sugar 14.1, Protein 1.9

CHOCOLATE-WALNUT FUDGE BARS



Chocolate-Walnut Fudge Bars image

What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

Vegetable oil cooking spray
27 store-bought chocolate wafer cookies (6 ounces)
1 tablespoon plus 1 1/2 teaspoons sugar
Table salt
1 stick plus 2 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1/4 cup whole milk
1/2 teaspoon pure vanilla extract
1/2 cup toasted and finely chopped walnuts
Coarse salt, preferably fleur de sel

Steps:

  • Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
  • Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
  • Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
  • Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
  • Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.

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