"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fudge Nut Layer Bars, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup sweetened condensed milk 1 Tbsp butter 1/4 tsp salt 3/4 cup chopped walnuts 1 tsp vanilla extract 1 cup (6 oz package) semi-sweet chocolate pieces
1/2 cup butter 1/2 tsp salt 1 tsp vanilla extract 1 1/4 cups Flour 1/2 tsp soda 1 egg 1 cup firmly packed brown sugar 1 12 cups quick cooking rolled oats
Oven 350 degrees 9 dessert squares or 36 bars In med pan combine chocolate pieces, milk, 1 tbsp butter and 1/4 tsp salt over low heat, stirring constantly until chocolate pieces melt. Stir in 1/2 cup walnuts and 1 tsp vanilla extract. Set aside. In large mixer bowl combine ingredients for crust. Blend until particles are coarse. Press half of mixture in greased 9 inch square pan. Spread chocolate filling carefully over base. Sprinkle remaining mixture and 1/4 cup walnuts over filling. Bake at 350 degrees for 25 to 30 minutes. Cool; cut into squares or bars. Top with sweetened whipped cream or ice cream for dessert if desired.
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