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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fudge Bars Recipe

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This recipe for Fudge Bars is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Part One
1 cup Butter or Margarine -- softened
2 cups Brown Sugar -- packed
2 1/2 cups Flour
2 Eggs
2 teaspoons Vanilla
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick-Cooking Oats

Part Two
12 oz. Chocolate Chips
1 can Sweetened Condensed Milk
1/2 teaspoon Salt
1 cup Nuts -- chopped (optional)
Directions:
Directions:
To make dough: In a large bowl, cream butter, eggs and brown sugar with an electric mixer- then add vanilla, salt and baking soda. Using a large wooden spoon, stir in flour and oats. Spread dough in a large greased baking sheet, reserving 1 1/2 cups of mixture for later. Set aside.
To make filling: Preheat oven to 350 degrees F. In a medium saucepan, melt filling ingredients over low heat.
Pour filling over dough on baking sheet and spread evenly. Now crumble remaining dough and sprinkle over filling as a topping. Bake at 350 degrees F for 20 - 25 minutes. Cool for 5 minutes, then cut into 24 squares and remove from pan.
To freeze: These cookies freeze wonderfully! To freeze them for eating later, divide cookies into groups of 4 - 6 squares, and wrap each group as a 'group square', using foil, and making certain to smooth our any air pockets. Next, flash freeze the wrapped squares by placing them onto baking sheets and placing them in your freezer until they have hardened- 1 – 2 hours. Once your squares have frozen, you can place the wrapped squares into large zip baggies, or sealed containers. Label, and freeze for 6 – 12 weeks. To eat your cookies later, keep cookies inside foil wrappers and thaw at room temperature for 2 hours.

 

 

 

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