Winterfresh Fudge Bars Recipes

FUDGE BARS

Steps:

• In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
• Transfer to a large liquid-measuring cup and stir in vanilla. Pour into 10 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

FUDGE NUT BARS

Steps:

• Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
• Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.

OAXACA FUDGE BARS WITH CASHEW-CRUMB TOPPING

Steps:

• For the crust: Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9-inch square metal baking pan with foil, leaving an overhang for easy removal. Spray foil with nonstick cooking spray.
• Whisk the flour, oatmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in melted butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely. Stir cashews into the reserved oatmeal mixture.
• For the filling: Whisk the flour, brown sugar, instant espresso powder, cinnamon, chili powder and salt in a medium bowl. Put the chocolate and butter in large microwavable bowl; microwave on medium power until chocolate is softened, stopping every 30 seconds to stir. Stir until mixture is melted and smooth. Whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
• Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Remove using foil overhang and cut into squares.