FUDGE BARS
This recipe is great for chocolate fans!
Provided by Sandra E
Categories Desserts Cookies Bar Cookie Recipes
Yield 30
Number Of Ingredients 12
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
COCONUT-FUDGE BARS
Serve these Coconut Fudge Bars to a crowd, and watch as they're the first to disappear. These rich, chocolaty coconut fudge bars are topped with walnuts.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h30m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.
- Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust.
- Top with nuts and coconut. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FUDGE BARS
You'll need pop molds and time for freezing. But the payoff will be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 10
Number Of Ingredients 7
Steps:
- In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
- Transfer to a large liquid-measuring cup and stir in vanilla. Pour into 10 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
Nutrition Facts : Calories 190 g, Fat 13 g, Fiber 1 g, Protein 3 g, SaturatedFat 8 g
MARS BAR FUDGE!
Delicious and easy mars bar fudge with chunks of mars bar throughout. No boiling or sugar thermometers, just quick and easy fudge!
Provided by Jane's Patisserie
Categories Sweets
Time 4h25m
Number Of Ingredients 5
Steps:
- Line a tin with parchment paper - I use a 7×10″ Brownie Tin as it makes a nice depth of fudge!
- Empty the tin of condensed milk into a heavy based saucepan, and add the mars bar, milk chocolate, and vanilla extract and melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
- Leave the mixture to cool for 5 minutes. Beat again, and add half of the chunks of mars bar and fold quickly. Pour into the tin and smooth over the mixture.
- Sprinkle on the rest of the mars bar bits and press into the top of the fudge and store in the fridge for at least 5-6 hours (Or preferably overnight) to set!
- Once set - remove from the tin and cut into the squares - I cut my tray into small squares of fudge, about 1inch in size! Return to the fridge for another couple of hours to finish setting if its still a little soft- ENJOY!
Nutrition Facts : Calories 57 kcal, Carbohydrate 11 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 12 mg, Sugar 10 g, ServingSize 1 serving
OATMEAL FUDGE BARS
Crispy top, with an ooey, gooey, chocolaty fudge center. I hope that this turns out as well for you as it does for me! I place a large piece of aluminum foil or a cookie sheet under my 9x13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!
Provided by JenLee
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h37m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
- Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
- Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
- Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
- Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
- Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 48 g, Cholesterol 46.9 mg, Fat 16.7 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 152 mg, Sugar 32 g
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.
"STARBUCKS" OAT FUDGE BARS
I am always tempted to buy these at Starbucks so when a friend brought these to a cookie exchange I was quite excited!
Provided by Julie_Rushton
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Cream butter, sugar and eggs.
- Mix flour, soda and oats and add slowly to creamed mixture.
- Spread 3/4 of this into 9x13 pan.
- Melt remaining ingredients in a saucepan and pour over dough in pan.
- Blob the remaining oat mixture on top.
- Bake at 350° for 25 minutes.
FUDGE BARS
Make and share this Fudge Bars recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 cup butter.
- Mix melted butter together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut.
- Melt chocolate chips, 2 Tbl. butter and sweetened condensed milk in double boiler until smooth.
- Spread 1/2 of brown sugar dough into a 9x13 baking pan.
- Spread chocolate mixture over the brown sugar dough.
- Spread remaining brown sugar dough over chocolate and swirl slightly.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 696.5, Fat 34.9, SaturatedFat 20.5, Cholesterol 92.3, Sodium 429.2, Carbohydrate 94.3, Fiber 3.3, Sugar 73.8, Protein 8.4
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.
WINTERFRESH FUDGE BARS
Steps:
- Preheat oven to 350 degrees F.
- Brownies:
- Melt the chocolate and butter together over low heat, stirring frequently. Remove from heat to cool slightly.
- In the bowl of a stand mixer, combine chocolate-butter mixture with sugar, vanilla, and eggs on medium speed for 1 minute, scraping down the sides of the bowl frequently. Mix in flour and salt and beat for 30 seconds. Scrape bowl and beat for 1 minute. Stir in chocolate chips.
- Mint Filling:
- Beat the cream cheese until smooth with electric mixer. Scrape sides of bowl and beat in sugar, eggs, and creme de menthe until smooth and fully blended. Add 2 drops food coloring to heighten filling color.
- Spread half of brownie mixture in a greased 13 by 9 by 2-inch pan. Pour mint filling on top of brownie batter and spread to edge. Carefully spread the other half of the brownie mixture on top of the mint filling. Bake for 40 to 45 minutes until sides pull away from pan and a toothpick inserted in the center comes out clean. Cool in pan.
- Frosting:
- Beat butter until smooth with electric mixer. Add sugar and melted chocolate to butter and beat. Slowly add mint extract and enough milk, 1 tablespoon at a time, to make desired consistency. Spread frosting on top of cooled chocolate mint brownies. Sprinkle the crushed candy canes on top of frosting. Cut the bars into 8 rows by 6 rows and serve.
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
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- 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.
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