Fudgey Oatmeal Bars

Fudgey Oatmeal Bars

Two all time favorites rolled into one. Layers of oatmeal cookie dough filled with semi-sweet, chocolate fudge. Chewy, chocolatey, decadent and delicious!

Fudgey Oatmeal Bars

(adapted from a recipe by Averie Cooks)

Ingredients:

1/2 cup unsalted butter (1 stick), melted and cooled slightly
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole-rolled oats (not quick cook or instant)
1 cup all-purpose flour
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips, for batter
half of one 14-ounce can sweetened condensed milk
about 1/3 cup semi-sweet chocolate chips, for sprinkling

Directions:

Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with aluminum foil, keeping a 2 inch over hang. Spray with Pam cooking spray and set aside.

  1. In a large bowl, mix brown sugar, egg and vanilla. Whisk in cooled, melted butter until smooth. Add in oats and flour, stirring just until combined, being careful not to over mix.
  2. Use a spatula to spread 3 quarters of the batter out into pan to form a crust. Reserve remaining batter.
  3. Add 1 cup chocolate chips and sweetened condensed milk to a microwave safe bowl. Heat on high in 30 second intervals until chips are melted. Stir to combine. Quickly pour and smooth chocolate mixture over crust (chocolate sets up quickly).
  4. Spoon remaining batter over chocolate and smooth out with a spatula. For soft bars, bake for 25 minutes, just until top is set. Topping will be pale in color. Baking until golden will result in crunchy bars.
  5. Remove from oven and top with 1/3 cup chocolate chips. Cool in pan for at least an hour. Lift out using foil overhang. When completely cooled, slice and serve. Store in an airtight container at room temperature for up to one week.

Easy Chocolate Fudge

Easy Chocolate Fudge

You won’t find a quicker, easier way to make the perfect fudge than with this recipe from Eagle Brand. So creamy, with just the right amount of sweetness. I like to add walnuts for that added crunch.

Easy Chocolate Fudge

from EagleBrand.com

Ingredients

  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
  • Dash salt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped walnuts (optional)

Instructions

  • Line a 9-inch pan with  aluminum foil, leaving a 1 to 2 inch overhang. Butter the foil.
  • Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over medium low heat. Remove from heat; stir in vanilla and nuts. Spread evenly in prepared pan.
  • Chill for 1 to 2 hours or until firm. Remove from pan by lifting edges of foil; remove foil and cut into squares. Store is a tightly covered container.

Rocky Road Fudge

Rocky Road Fudge

Every Christmas I make a batch or two of that reliable old favorite Never Fail Fudge recipe. I can’t imagine how many pounds of this sweet concoction I have given away. It’s so easy and comes out perfect every time. This year I decided to make it a little more interesting, adding mini marshmallows and a mixture of my favorite nut variety to create my version of this popular holiday treat.

Rocky Road Fudge

2 1/2 cups sugar

1/4 cup butter

1- 5 ounce can evaporated milk

1- 7 ounce jar marshmallow fluff

3/4 teaspoon salt

3/4 teaspoon vanilla

1- 12 ounce package semi-sweet chocolate chips

1- 1/2 cups chopped toasted nuts (I used a mixture of pecans, cashews, almonds and pistachios)

2 cups mini marshmallows

Line an 11 x 7  baking dish with aluminum foil, extending foil over the edges of the dish. Lightly butter foil and set aside.

In a medium (3 Quart) heavy bottomed sauce pan, combine sugar, butter, evaporated milk, marshmallow fluff and salt. Stir over low heat until blended.

Bring mixture to a low boil over medium high heat, stirring constantly for 5 minutes.

Remove saucepan from heat, add vanilla and chocolate chips. Stir until smooth. Stir in nuts and mini marshmallows. Quickly pour into prepared dish, spread evenly and cool. When fudge has set, lift out of baking dish and cut into squares.