See Also: Cookies · Desserts
Fudge Nut Bars
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This recipe is from Sue Qualset, 1963 in Merced, California when we were teachers there, with microwave updates. Great served with fresh berries or cherries on the side. To make it an Italian dessert, drizzle each slice with sweet dessert wine (Alicats) and a fresh berry, perhaps a dollop of mascarpone!
1/2 pound (8 oz) semi-sweet chocolate chips
1/2 cup sweetened condensed milk (old recipe) or 1/2 cup organic whipping cream (new version!)
1 tablespoon butter
1/4 teaspoon fine sea salt
1/2 cup walnuts, or other nuts
1 teaspoon vanilla or vanilla paste
1 1/4 cups all purpose unbleached flour
1/2 teaspoon soda
1/2 teaspoon fine sea salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 cups uncooked oatmeal
Preheat oven to 350 degrees. Melt chocolate with milk, butter, and salt in a bowl in microwave 1 minute. Stir to melt, adding 30 seconds if needed to finish melting. Add walnuts and vanilla. Set aside.
In medium bowl whisk flour, soda, and salt to blend well. In glass or ceramic batter bowl, microwave butter 30 seconds on half power and then whisk in sugar, egg, and vanilla. Blend in dry ingredients and oatmeal. Press 2/3 of this mixture into oiled 9 by 9 inch pan. Spread chocolate filling over. Crumble remaining 1/3 mixture over top as evenly as possible. Bake 25-35 minutes, until browned slightly on top. Cool completley. Cut into slices and serve as is, or garnished as desired.
Recipe created 1996-08-19.
© 1996-2013 Dorothy McNett. All Rights Reserved.