Chocolate Fudge Bars

Hello – Welcome to my world. Fridays are normally the days I get up to a whole lot of mischief in my kitchen.

Chocolate Fudge Bars

Like this recipe of Chocolate Fudge Bars for instance.

Chocolate Fudge Bars

I love the combination of fudge and chocolate, and since the weekend is ahead of us – I can’t see why a little over indulgence should be a bad thing…

Chocolate Fudge Bars

And yes, I did use a spoon to eat the leftover fudge in the pot. And yes, I also literally licked the leftover melted chocolate out of the bowl. A whole lot of finger licking goodness over here…

Chocolate Fudge Bars

I used a basic chocolate sugar cookie recipe as the base of my Chocolate Fudge Bars. Then I made a delicious sweet and sticky fudge to top the cookie base with, after which melted chocolate tops it off.

Chocolate Fudge Bars

A little while in the fridge to set, and these babies are good to go.

Chocolate Fudge Bars

I hope you get to try these Chocolate Fudge Bars out this weekend! Have a look at these mouthwatering sweet treats I made a while ago –  Chocolate Covered SnickerdoodlesOrange and Dark Chocolate Cupcakes and Coconut and Almond Chocolate Bars. Are you a chocoholic like me? Enjoy your weekend!

Chocolate Fudge Bars

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Chocolate Fudge Bars
I used a basic chocolate sugar cookie recipe as the base of my Chocolate Fudge Bars. Then I made a delicious sweet and sticky fudge to top the cookie base with, after which melted chocolate tops it off.
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Course dessert
Prep Time 55 min
Cook Time 15 min
Servings
bars
Ingredients
Course dessert
Prep Time 55 min
Cook Time 15 min
Servings
bars
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, make the cookie dough by combining the butter, sugar and egg – whisking until light and fluffy.
  2. Sift the flour, cocoa powder and salt.
  3. Mix until you have a manageable dough, cling wrap and refrigerate for 15 minutes.
  4. Preheat the oven to 180 degrees Celsius, prepare a baking tin of 16 x 26 cm and push the cookie dough into the bottom of the tin.
  5. Bake for 12 min. Leave to cool.
  6. For the fudge; combine the butter, sugar and condensed milk in a saucepan and bring to a boil, whisking thoroughly until you have a brown caramel.
  7. Remove from heat, add the vanilla essence, whisk it through and gently cover the cookie base with fudge.
  8. Refrigerate for at least 30 min, until set.
  9. Melt the chocolate over a double boiler and cover the fudge with the melted chocolate.
  10. Send the tin back to the fridge until the chocolate is set. Slice and enjoy.
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