OATMEAL FUDGE SQUARES
These oatmeal fudge squares are always a hit at every gathering. People will be asking for the recipe. Don't expect them to last very long!
Provided by lindsaybjorn
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
- Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
- Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 43.9 g, Cholesterol 39.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 310.6 mg, Sugar 28.6 g
CARAMEL FUDGE SQUARES
These treats are similar to a blonde brownie only much richer.
Provided by Norma
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees (150 degrees C). Grease one 9x13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, white sugar, vanilla, and eggs. Sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. Spread mixture evenly into the prepared baking pan.
- Bake for 45 minutes in the preheated oven. A toothpick should come out clean when inserted. Cut into squares and roll in confectioners' sugar while they are still hot.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 25.4 g, Cholesterol 41.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 73.6 mg, Sugar 18.9 g
CHOCOLATE & ORANGE FUDGE SQUARES
Rich chocolate brownies with a light, carrot cake-style orange topping
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
- Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
- Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you're making ahead, spread the topping over just before serving.
Nutrition Facts : Calories 289 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES
Different twist on regular fudge. We love butterscotch at my house and these were a hit!
Provided by Kristin Miller
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. FOR CRUST: Coat a 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
- 2. Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
- 3. FOR FUDGE: Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- 4. Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge if desired; press in slightly. Refrigerate until set. Cut into squares.
CRUNCHY FUDGE SQUARES
I wanted something fudge-y. But I wasn't in the mood for plain fudge. I don't like nuts in my fudge so I got inventive. The way they are wrapped in my photo was my 6 y.o. son's idea. I think these would be great on a platter with a whole bunch of other cookies for Christmas or something like that.
Provided by Saturn
Categories Candy
Time 1h40m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8" pan with waxed paper.
- In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
- While that is coming together, gather up the remaining ingredients.
- When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
- Dump into pan. With slightly damp fingers, press the fudge out to the edges.
- Place in the fridge to chill for about 1 1/2 - 2 hours.
- Cut into small squares.
- Keep covered as it will dry out.
Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.5, Cholesterol 3.2, Sodium 25.3, Carbohydrate 17.3, Fiber 1.2, Sugar 13.8, Protein 1.9
FRENCH FUDGE SQUARES
Maida Heatter; more like fudge than cake. Similar to brownies but the technique is different. Make the day before you want to serve it. The cake should stand to mellow before it is served. This one is more trouble than I am willing to go to, but mom asked me to post.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 2h20m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
- Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
- Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
- Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
- Place the chocolate in the top of a small double boiler over hot water on low heat.
- Cover until partially melted, then uncover and stir occasionally until completely melted.
- Remove the top of the double boiler and set aside, uncovered, to cool slightly.
- In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
- Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
- Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
- On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
- Now you need a clean, small mixer bowl and clean beaters.
- Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
- Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
- Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
- The chocolate mixture will be quite stiff.
- First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
- The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
- Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
- Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
- Bake for 50 minutes (no test for doneness).
- Remove the cake pan from the hot water and let stand until completely cool.
- Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
- Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
- Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
- Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
- Add the chocolate and stir until it melts.
- Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
- Add in the oil and stir until completely blended.
- Now, immediately, while the glaze is hot, pour it onto the top of the cake.
- With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
- Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
- With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
- Then cut into 16 squares.
Nutrition Facts : Calories 387.5, Fat 23.6, SaturatedFat 13.9, Cholesterol 87.2, Sodium 33.3, Carbohydrate 45.3, Fiber 3.3, Sugar 28.4, Protein 5.5
CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES
How to make Crispy Peanut Butterscotch Fudge Squares
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- FOR CRUST:
- COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
- MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
- FOR FUDGE:
- COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.
BUTTER FUDGE SQUARES
Make and share this Butter Fudge Squares recipe from Food.com.
Provided by SooZee
Categories Bar Cookie
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix the 1/2c marg with the 1/2 Celsius Br.sugar, the salt and the 1 1/2 Celsius flour. This base presses into a 9x9" pan.
- Mix the rest of the ingredients together.
- Spread over the base.
- Bake 350* for 30 minutes.
- Cool on rack, then frost.
FUDGE RIPPLE SQUARES
When my four children were growing up, this was a frequent birthday treat. Now, my grandchildren request it. (I am the grandmother of three and great-grandmother of one.) It also could be served at a tea or at a card party. -Phyllis Rank, Wapato, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Set aside. , Combine the cocoa, 1/3 cup walnuts and remaining sugar. Spoon a third of the batter into a greased 9-in. square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter. , Sprinkle with remaining walnuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 380 calories, Fat 22g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 348mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
MACADAMIA FUDGE SQUARES
Provided by Carole Walter
Categories Nut Dessert Bake Macadamia Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 dozen 2-inch squares
Number Of Ingredients 11
Steps:
- Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
- In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
- In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
- While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
- Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
APPLE PIE FUDGE SQUARES
Number Of Ingredients 8
Steps:
- Mix the flour with the baking powder. Separate the egg whites from the yolks. Beat the yolks with the sugar and vanilla. Beat the egg whites to make a tight meringue. Pour in the yolk mixture the flour and mix well. Fold in the meringue. Empty the mixture in a buttered baking pan. Place apples on top of the dough, in a way that half of each slice of apple is dipped into the dough. Bake at 350 for 30 minutes. Remove from the oven and let cool. Sprinkle powdered sugar over the top.
Nutrition Facts : Nutritional Facts Serves
NO BAKE FUDGE MELTAWAY SQUARES
Make and share this No Bake Fudge Meltaway Squares recipe from Food.com.
Provided by L DJ3309
Categories Bar Cookie
Time 3h
Yield 36 squares
Number Of Ingredients 13
Steps:
- Melt 1/2 cup butter and 1 oz chocolate in saucepan.
- Blend together sugar, 1 tsp vanilla, egg, crumbs, coconut and pecans, mix into butter chocolate mixture mixing well.
- Press into a un-greased 9x9x2 inch baking dish.
- Refrigerate.
- Mix 1/4 cup butter, cream, powdered sugar and 1 tsp vanilla spread over chocolate mixture, chill.
- Melt 1 1/2 oz chocolate and spread over chilled filling.
- Chill.
- Cut into squares before completely firm.
- Store in refrigerator.
Nutrition Facts : Calories 124.8, Fat 8.2, SaturatedFat 4.7, Cholesterol 15.8, Sodium 59.7, Carbohydrate 13, Fiber 1, Sugar 9.7, Protein 1.1
FUDGE SQUARES
Steps:
- Melt butter, add brown sugar and let cool. Add egg, then flower, the vanille and raisins. bake 350 degrees in greased square pan for 18 5920 mins. Can sprinkle walnuts or pecans on top before baking
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