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This recipe for Fudge Nut Bars is the second recipe I made for my 25 days of Christmas. It is an oldie but a goodie. My mom has been making this for as long as I can remember and it’s my dad’s favorite. She got the recipe from her grandmother and it’s been passed down to me. At first, she wouldn’t share it with me because she wanted to be the only one in the family to make it. I was able to talk her into it once we were living in separate states, haha.
The top and bottom are an oatmeal cookie while the middle is a gooey fudge. My mom and I have talked about trying to make just the fudge sometime but I am not sure it is solid enough to hold up on its own. You can make it with or without nuts, but I made it with nuts this time because they are called fudge nut bars, after all.
Ingredients You Will Need
- Brown Sugar
- Baking Soda
- Chocolate Chips
- Sweetened Condensed Milk
Equipment You May Need
- Measuring Cups and Spoons
- 9×13 Baking Dish
- Mixing Bowls
- Wooden Spoon
- Double Boiler
- Cooling Rack
Frequently Asked Questions
What’s the purpose of sweetened condensed milk in this recipe? Sweetened condensed milk adds sweetness and creaminess, enhancing the overall richness of the bars. It also helps bind the ingredients together.
How should I store these bars, and how long will they stay fresh? Store the bars in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them.
Can I cut the bars while they’re still warm? It’s best to let the bars cool completely before cutting to achieve clean, even slices. Warm bars may be too soft and crumbly.
How do I know when the bars are done baking? Insert a toothpick into the center; if it comes out with a few moist crumbs (not wet batter), the bars are done. Be cautious not to overbake to maintain a fudgy texture.
Can I freeze fudge nut bars? Yes, you can freeze them. Ensure they are well wrapped to prevent freezer burn and thaw them in the refrigerator.
Substitutions and Variations
Oats: Try a mix of rolled oats and shredded coconut for added flavor and texture.
Chocolate Chips: Use white chocolate, dark chocolate, or a combination of different chocolate varieties for a unique twist. Chopped candy bars or chunks of your favorite chocolate can be substituted for chocolate chips.
Nuts: If you have nut allergies, omit the walnuts or replace them with seeds like sunflower or pumpkin seeds. Chopped dried fruit, such as cranberries or apricots, can be used as a nut alternative.
Other Recipes You May Enjoy
Old-Fashioned Fudge Nut Bars
Oatmeal Bottom and Top
- 1 cup butter softened
- 2 cups light brown sugar firmly packed
- 2 eggs
- 2 teaspoons vanilla
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oats
- 2 cups chocolate chips
- 1 cup sweetened condensed milk
- 2 tablespoons butter
- ½ teaspoon salt
- 1 cup walnuts chopped
- 2 teaspoons vanilla
- Preheat oven to 350°F.
- Grease 9×13 glass baking dish.
- Cream butter (1 cup) and sugar. Add eggs and vanilla (2 teaspoons) until smooth.
- In a separate bowl, stir flour, baking soda, and salt (1 teaspoon). Stir in quick oats.
- Gradually add flour mixture to butter mixture in small amounts. Mix in between until all of the flour mixture has been added.
- Use a double boiler to melt chocolate chips, sweetened condensed milk, butter (2 tablespoons) and salt (½ teaspoon).
- Stir walnuts and vanilla into fudge mixture.
- Spread 2/3 of the oatmeal mixture into greased glass pan. Spread fudge mixture evenly over the top, completely covering the oatmeal layer. Drop spoonfuls of the remaining oatmeal mixture on top of the fudge layer.
- Bake 25 to 30 minutes or until light brown.
- Cool in pan on wire rack. Cut into bars.
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