Best Chocolate Walnut Fudge Bars Recipes
CHOCOLATE-WALNUT FUDGE BARS
What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
- Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
- Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
- Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
- Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.
CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: milk chocolate, sweetened condensed milk, walnuts
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted add in chopped walnuts and stir until combined.
- Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized piece.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
CHOCOLATE WALNUT FUDGE
I love fudge and this is the best recipe I have.
Provided by LEEMA
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch dish.
- Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
- In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
- Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g
CHOCOLATE WALNUT BARS
I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."
Provided by spatchcock
Categories Bar Cookie
Time 1h5m
Yield 32 bars
Number Of Ingredients 10
Steps:
- Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
- Adjust rack to center of oven; preheat oven to 350 degrees F.
- For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
- Add sifted flour and stir to combine.
- Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
- Place in preheated oven and bake for 10 minutes.
- While crust bakes, make sure chocolate chips are at hand.
- Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
- When Crust has baked for 10 minutes, remove from oven to cooling rack.
- Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
- With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
- During this standing period, add slightly cooled melted butter to egg mixture and beat in.
- Stir in walnuts until evenly distributed.
- After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
- Return to oven. Bake 20 to 25 minutes.
- When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
- Cool completely before storing airtight.
- Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
- Store bars airtight at room temperature for up to several days, or freezer for longer storage.
Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5
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