Creamy Fudge Bars
- 1 cup butter
- 2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2-1/2 cups flour
- 1 tsp. soda
- 1 tsp. salt
- 3 cups quick rolled oats, uncooked
- 1 (12- oz.) pkg semisweet chocolate chips
- 1 cup sweetened condensed milk
- 2 Tblsp. butter
- 1/2 tsp. salt
- 1 cup chopped pecans
- 2 tsp. vanilla
Cream together butter and sugar. Mix in eggs and vanilla. Add flour, soda, and salt; stir in rolled oats to the creamed mixture. Set aside.
In a saucepan over boiling water, mix together chocolate pieces, sweetened condensed milk, butter, and salt. Stir until mixture is smooth.
Stir in nuts and vanilla.
Spread about 2/3 of the oatmeal mixture in the bottom of a 10″ x 14″ x 1″ greased sheet pan.
*** ( Instead of greasing the pan, I use Quick Release Reynold’s Wrap. No sticking! They come right out perfectly.)
Cover the oatmeal layer with the chocolate mixture.
Crumble the remaining oatmeal mixture over the top of the chocolate.
Bake in a preheated 350° oven for 25 minutes.
- 2 cups granulated sugar
- 2 cups of miniature marshmallows
- or (15 large marshmallows)
- 6 oz. canned evaporated milk
- pinch of salt
Mix together above ingredients and bring to a boil. Boil for 5 minutes, stirring constantly.
Immediately, while mixture is hot,
- 1 stick of butter
- 12 oz. pkg of semi-sweet chocolate chips
- 1 tsp. vanilla
Stir until well blended and creamy.
- 1 cup coarsely chopped nuts
Then stir in nuts.
** Quickly pour into prepared pan. While the fudge is still warm, lightly score pieces so the top cuts nice and neatly. After it cools, cut into squares and enjoy.
** Prepare the pan in advance. Make it easy on yourself, use an 8″ x 8″ square pan and line it with Reynolds Non-Stick Aluminum Foil! You could also butter the pan, but removing the fudge from the pan is so much neater and easier using the foil.
- 1/2 cup butter
- 2 – ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
*Grease an 8″x8″x2″ square baking pan and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 25 minutes.
In a saucepan, cook and stir 3 tablespoons of butter, 2 tablespoons of unsweetened cocoa powder and 2 tablespoons milk, until it comes to a boil. Remove from heat and stir in 1- 1/2 cups of powdered sugar and 1/2 teaspoon of vanilla. Spread on warm brownies, let cool, (if you can wait!), cut and serve.
The butter, cocoa, and milk mixture will look like the picture when it comes to a boil, start separating, and look a little funky. That’s okay. When the powdered sugar is added, it will stir in and create a fudgy frosting.
* Tip – I use Quick Release Reynold’s Wrap to line my square pan. After the brownies cool, just lift from the pan and there is no struggling to get them out of the pan – perfect squares!
25 Minute Chocolate Cake and Pecan Fudge Frosting
2 cups flour
2 cups sugar
1 stick butter
1/2 cup vegetable oil
4 Tblsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs slightly beaten
1 tsp vanilla
1 tsp baking soda
Preheat oven to 400°
Whisk flour and sugar in a large bowl to combine.
Put butter, oil, cocoa and water in a saucepan and bring to a rolling boil.
Pour over the flour and sugar mixture and mix well.
Add buttermilk, eggs, vanilla and baking soda. Mix well.
Pour into a greased 12″ x 16″ x 1″ baking pan **
Bake for 20 minutes.
* Check the cake at 15 minutes. If it springs back to the touch, it is done.
**I line my pan with Reynold’s Quick Release Aluminum Foil. I love that stuff!
***Prepare the frosting while the cake bakes and frost the hot cake!
Pecan Fudge Frosting
1 stick butter
4 Tblsp. cocoa 4 Tblsp. milk
3 – 1/2 cups powdered sugar
1/4 tsp vanilla
1 cup coarsely chopped pecans
Melt the butter with the cocoa and milk.
Bring to a rolling boil.
Add sugar and vanilla. Stir until smooth.
Add nuts and mix well.
Frost the cake while the cake is still hot!