Best Cashew Fudge Bars Recipes

Oaxaca Fudge Bars with Cashew-Crumb Topping image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 24 small or 16 large squares

Number Of Ingredients 17

3/4 cup all-purpose flour
1 cup quick-cooking oatmeal
1 cup packed light brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1/2 cup coarsely chopped salted, roasted cashews
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon instant espresso powder
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
12 ounces premium semisweet chocolate, chopped
4 tablespoons unsalted butter, chopped
3 large eggs

Steps:

For the crust: Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9-inch square metal baking pan with foil, leaving an overhang for easy removal. Spray foil with nonstick cooking spray.
Whisk the flour, oatmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in melted butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely. Stir cashews into the reserved oatmeal mixture.
For the filling: Whisk the flour, brown sugar, instant espresso powder, cinnamon, chili powder and salt in a medium bowl. Put the chocolate and butter in large microwavable bowl; microwave on medium power until chocolate is softened, stopping every 30 seconds to stir. Stir until mixture is melted and smooth. Whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Remove using foil overhang and cut into squares.

Cashew Fudge Bars image

Provided by Pat Duran @kitchenChatter

Categories Chocolate

Number Of Ingredients 6

1 3/4 cup(s) cashew halves
18 ounce(s) roll refrigerated chocolate chip cookies
1/2 cup(s) old fashioned oats
14 ounce(s) can sweetened condensed milk(not evaporated)
12 ounce(s) bag semisweet chocolate chips
1 teaspoon(s) vanilla

Steps:

Heat oven to 350^. Chop 1 cup of the cashew halves. In large bowl, break up cookie dough. Stir in chopped cashews and oats. In ungreased 13x9-inch pan, press dough evenly to form crust. Bake 12 minutes. In a 1 1/2- quart saucepan, cook condensed milk and chocolate chips over low heat about 6 minutes, stirring constantly, until chips are melted and smooth. Stir in vanilla. Remove partially baked crust from oven. Spread chocolate mixture evenly over crust. Sprinkle with remaining 3/4 cup cashews; press gently into chocolate. Return to oven; bake 18-23 minutes longer or until edges and center begin to crack. Cool completely on wire rack about 1 hour. Cut into bars.