Fudgy Nut Bars Food

FUDGY MACAROON BARS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

FUDGE-NUT OATMEAL BARS

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.

FUDGE NUT BARS

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.

FUDGE NUT BARS

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.

FUDGY NUT BARS

Steps:

• Preheat oven to 400°F. Microwave chocolate and 1/4 cup butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add 3/4 cup sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. Stir in pecans; set aside.
• Mix graham crumbs, 1 Tbsp. sugar and 2 Tbsp. butter; press firmly onto bottom and 1/2 inch up sides of lightly greased 8-inch square baking pan. Spread chocolate mixture over crust.
• Bake 15 to 20 min. or until center is set. Cool completely before cutting into bars to serve.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

CARAMEL NUT BARS

Steps:

• ----CRUST-----.
• Preheat oven to 350°.
• Combine flour, sugar, and egg.
• Cut in 1/2 cup margarine until crumbly.
• Stir in nuts.
• Reserve 2 cups of this crumb mixture.
• Press remainder firmly on bottom of greased 9x13 inch pan.
• Bake 15 minutes.
• -----FILLING----.
• Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine.
• Pour over prepared crust and spread evenly.
• Top with reserved crumb mixture.
• Bake 20 minutes, or until bubbly.
• Cool and cut into small bars.
• Store loosely covered at room temperature.

FUDGY BROWNIE BARS

Steps:

• Preheat oven to 350°F.
• Coarsely chop chocolate and in a small saucepan melt with butter over moderately low heat, stirring until smooth. Remove pan from heat and stir in sugar. Add eggs, beating with a fork until incorporated, and stir in flour and salt. Pour chocolate mixture over hot shortbread and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

FUDGY TOFFEE BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

EASY NUTTY FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
• To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
• Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
• Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.

CHOCOLATE FUDGE-NUT CREAM CHEESE BARS

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.

FUDGY OATMEAL BARS

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.