Fudgy Nut Bars Recipes

FUDGE NUT OATMEAL BARS

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.

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.

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.

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.

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 ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

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.

DECADENT FUDGY NUT BARS

Steps:

• Preheat oven to 400 degrees F, & lightly grease 8" square baking dish.
• Microwave chocolate & 1/4 cup butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
• Stir until chocolate is completely melted.
• Add 3/4 cup sugar, & mix well.
• Blend in eggs & vanilla.
• Stir in flour until well blended.
• Stir in pecans, then set aside.
• In a bowl, mix graham cracker crumbs, 1 tablespoon sugar & 2 tablespoons butter.
• Press firmly onto bottom & 1/2" up sides of prepared baking dish.
• Spread chocolate mixture over crust.
• Bake 15-20 minutes, or until center is set.
• Cool completely before cutting into bars.

FUDGE BARS

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.

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.

FUDGY COOKIE BARS

Steps:

• Heat oven to 350°F. In large bowl, mix flour, powdered sugar and cocoa. Cut in butter, using pastry blender or 2 forks, until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 15 minutes. Cool on cooling rack 10 minutes.
• In small saucepan, stir together condensed milk, vanilla and 1 cup of the chocolate chips. Cook over medium heat, 5 minutes, stirring occasionally, until smooth. Pour mixture evenly over crust, spreading to edges of pan. Sprinkle with nuts and remaining 1 cup chocolate chips.
• Bake 20 minutes. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.