FUDGE NUT OATMEAL BARS
Whenever I take these bars to an event, I bring along the recipe. People love them! The almond flavoring gives them an extra yum!
Provided by tlindstrom
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
- Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 42.4 g, Cholesterol 35.1 mg, Fat 13.2 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 234.6 mg, Sugar 27.7 g
CHOCOLATE NUT FUDGE
This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 pounds.
Number Of Ingredients 9
Steps:
- Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHEF JOHN'S CHOCOLATE ENERGY BARS
If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.
Provided by Chef John
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
- Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
- Refrigerate until cold and firm, 2 or 3 hours.
- Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 36 g, Fat 22.2 g, Fiber 6.9 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 229.6 mg, Sugar 21 g
SUPERB FUDGE NUT BARS
What a superb piece of heaven... These bars are one of many sweet treats I am serving for Thanksgiving, they will be put in the freezer and brought out the morning of. They do freeze well. Oh, and if you decide to try these on guests, be prepared to hand out the recipe...as I am always asked for it...lol! Just out of the oven....
Provided by Cassie *
Categories Other Desserts
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat your oven to 350 degrees F. These can be made in a jelly roll pan or I used a 9 x 13 baking dish.
- 2. Cream butter and sugar.
- 3. Add flour, soda, and 1/2 teaspoon salt until well mixed; stir in oatmeal. ( Batter will be stiff.)
- 4. Spread 2/3 mixture onto 10x15x1 inch pan. ( I used a 9 x 13...will just be a thicker bar.)
- 5. For filling, melt chocolate chips, milk, 2 tablespoons butter, and remaining 1/2 teaspoon salt in small saucepan on medium heat until smooth. Stir in nuts and remaining 2 teaspoons vanilla.
- 6. Pour over mixture in pan. Spread evenly. Dot with remaining oatmeal mixture.
- 7. Bake for 20 minutes, or until topping begins to brown. I baked mine 25 minutes, due to using a smaller pan.
FUDGE-NUT OATMEAL BARS
Writes Kim Stoller of Smithville, Ohio, "When I make these bars for lunches and snacks, they're gone in a jiffy!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts :
CHOCOLATE FUDGE-NUT CREAM CHEESE BARS
Make and share this Chocolate Fudge-Nut Cream Cheese Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Set oven to 375°.
- Butter a 13 x 9-inch pan.
- In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
- Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla.
- Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
- Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
- Sprinkle with remaining crust mixture, then press down gently.
- Bake for 30 minutes, or until crust is lightly browned.
- Cool then cut into bars.
FUDGE NUT BARS
Make and share this Fudge Nut Bars recipe from Food.com.
Provided by CrystalB
Categories Bar Cookie
Time 55m
Yield 35 squares
Number Of Ingredients 14
Steps:
- For cookie dough cream together margarine and sugar.
- Mix in eggs and vanilla.
- In separate bowl sift flour, soda and salt.
- Add dry ingredients to creamed mixture. Set aside while you make the filling.
- For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
- Stir until chips are melted and mixture is smooth.
- Remove from heat and stir in nuts (if using) and vanilla.
- Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
- Cover with fudge filling.
- Dot with remainder of dough.
- Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
NO BAKE HAZELNUT FUDGE BARS
These no bake Hazelnut Fudge Bars made with Further Food's Hazelnut Collagen are the perfect treat to satisfy your sweet cravings! You can't beat a no-bake recipe, with only 5 ingredients. Once you mix all the ingredients, you freeze them for a little, and voila! On top of being super easy to make, they are great to take while on-the-go.Hazelnut Fudge Bars taste amazing, and have great health benefits for your body! Collagen peptides provide you with glowing skin, and strengthens your hair and nails. This specific Hazelnut Collagen flavor contains Lion's Mane mushroom. Lion's Mane is used in Traditional Chinese Medicine to support neurological health and contain cognitive-boosting properties. So, you get a tasty treat along with benefits that boost your brain!
Provided by Maria Bishop
Yield 6
Number Of Ingredients 1
Steps:
- Mix runny nut butter, almond flour, maple syrup, Further Food Hazelnut Collagen, vanilla extract.When all mixed into a dough, press the dough into parchment lined pan.Put in freezer and let it set for about 10-15 mins. While this is setting, melt the hazelnut chocolate bar with the coconut oil (You can do this in 15 sec. increments in the microwave).Pour the melted chocolate on top. Set in the freezer for another 10-15 min. Then cut into squares & enjoy!*Note: Store in refrigerator for a more fudgey consistency. Mix runny nut butter, almond flour, maple syrup, Further Food Hazelnut Collagen, vanilla extract. When all mixed into a dough, press the dough into parchment lined pan. Put in freezer and let it set for about 10-15 mins. While this is setting, melt the hazelnut chocolate bar with the coconut oil (You can do this in 15 sec. increments in the microwave). Pour the melted chocolate on top. Set in the freezer for another 10-15 min. Then cut into squares & enjoy! *Note: Store in refrigerator for a more fudgey consistency.
- Mix runny nut butter, almond flour, maple syrup, Further Food Hazelnut Collagen, vanilla extract. When all mixed into a dough, press the dough into parchment lined pan. Put in freezer and let it set for about 10-15 mins. While this is setting, melt the hazelnut chocolate bar with the coconut oil (You can do this in 15 sec. increments in the microwave). Pour the melted chocolate on top. Set in the freezer for another 10-15 min. Then cut into squares & enjoy! *Note: Store in refrigerator for a more fudgey consistency.
Nutrition Facts : Per Serving Calories
FUDGE NUT BARS
Provided by Food Network
Number Of Ingredients 14
Steps:
- Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
- Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.
GLUTEN FREE OATMEAL CHOCOLATE FUDGE BARS
Provided by Jessica DeMay
Number Of Ingredients 7
Steps:
- Line a 8x8 pan with parchment paper
- Make the oat layer. Combine oats, salt, maple syrup, SunButter and vanilla. Stir until well combined and press 2/3 of the mixture into the prepared pan and place in the fridge. Save the remaining 1/3 for the topping.
- Make the fudge filling. Place the chocolate and SunButter in a microwave safe glass measuring cup or bowl and microwave until smooth and creamy- about 2 minutes, stirring every 30 seconds. Pour over the oats in the pan, spreading evenly and then top with remaining 1/3 oats, sprinkle on evenly and press gently in.
- Place in the fridge for at least 2 hours to set.
- Cut into bars. Store covered in the fridge.
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CLASSIC FUDGE NUT BARS - BEYOND THE BUTTER
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Reviews 2Category Bars & BrowniesCuisine DessertTotal Time 55 mins
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
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- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
FUDGE NUT BARS RECIPE WITH CHOCOLATE FILLING - THESE OLD ...
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- Preheat oven to 350 degrees F. Prepare jelly roll pan by greasing or lining with parchment paper.
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4.6/5 (5)Total Time 35 minsCategory Dessert RecipesCalories 283 per serving
- Preheat oven to 350 degrees. Grease or line a 13x9 inch baking dish with parchment paper. Set aside.
- In an electric stand mixer, beat butter and brown sugar together until light and fluffy. Mix in eggs and vanilla. Stir in oats, flour, baking soda, and salt until well combined.
- In a microwave safe bowl melt together chocolate chips, sweetened condensed milk, butter and salt. Heat for 1 minute, stir until smooth. Heat at 15 second intervals if it needs more.
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5/5 (8)Estimated Reading Time 2 mins
- In a food processor, combine all ingredients. Puree until combined (mixture should stick together in a ball when done).
- Scoop out a tablespoon of dough and roll into a ball. Roll in extra cocoa or chopped nuts or seeds to coat. You could probably eat them without this coating, but it helps them be less sticky and looks nice. If rolling in cocoa, dust off excess or you will be inhaling a bit of cocoa powder when you eat them. Makes 10-12 balls, depending on how big you make them.
- Place rolled balls in a storage container. Keeps on the counter for 1-2 weeks, but we prefer them cold out of the fridge or freezer. Keeps in fridge for 3-4 weeks, freezer for 3+ months. If traveling with them, putting them in lunches, etc. I recommend freezing and then they will be perfectly thawed by lunchtime!
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- In pan on low heat,add semi-sweet chocolate morsels and CONDENSED Milk and stir until all melted
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- Melt chocolate chips and evaporated milk together in the microwave, in 15 second increments, stirring until smooth.
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5/5 (1)Total Time 15 minsCategory Dessert, SnackCalories 39 per serving
- Add all the ingredients in a food processor and blend completely. Be sure to add the cocoa powder first so that when you start the food processor, the cocoa powder does not blow out everywhere.
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From runningonrealfood.com
5/5 (1)Total Time 45 minsCategory DessertCalories 224 per serving
- Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan. This will allow you to lift the bars out once set.
- Add the cashews, almonds, dates, cocoa powder, vanilla and salt to a food processor and blend into a crumbly but sticky dough. It should almost be coming together in one big clump as you blend and you should be able to press the dough between your fingers. If the dough seems too dry or crumbly, which can happen if your dates were too dry, add 1-2 tbsp warm water and process again. That should do the trick. Use your hands to firmly press the dough into the lined baking pan until smooth and even.
- Mix the almond butter, cocoa powder, maple syrup and coconut oil together in a bowl until smooth and combined. It will be quite thick. Spread the fudge over the crust layer in the pan in an even layer.
- Melt the chocolate in the microwave in 15-20 second increments or using a double boiler until completely smooth, then stir in the the almond butter. Spread the melted chocolate over the fudge layer in the pan using a spatula to evenly spread and smooth as best you can.
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5/5 (1)Total Time 40 minsEstimated Reading Time 4 mins
- Line an 8×8 baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a medium saucepan over medium heat, add nut butter, coconut oil, and rice syrup,stirring until the nut butter is melted and fully combined with the rice syrup. Bring to a boil, stirring frequently to avoid burning, and add cocoa powder and salt, stirring until smooth. Remove from heat and add in chocolate chips, allowing the heat from the nut butter mixture to melt them before stirring until smooth. Let cool slightly.
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- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Top with extra chocolate chips. Cover pan with a sheet of foil and place into the fridge or freezer to set, at least 30 minutes, but preferably closer to 2 hours.
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