The Fudgy Cookie Bars recipe from the April 2007 issue of Southern Living magazine requires ingredients you probably have on hand, is fairly simple to bake and its results are extremely rich and gooey.
I love the three layers that bake up – a flaky, crispy layer on the bottom, a fudgy layer in the center, and a nutty layer on top. Perfect for a game night gathering or church potluck! Please enjoy!
Fudgy Cookie Bars
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 1 cup cold butter, cut into pieces
- 1 (14-oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (12-oz.) package semisweet chocolate morsels
- 1 cup chopped pecans or walnuts
Preparation
1. Combine first 3 ingredients in a large bowl; cut in cold butter pieces with a pastry blender or 2 forks until crumbly. Press mixture onto bottom of a 13- x 9-inch pan.
2. Bake at 350° for 15 minutes. Remove pan, and place on a wire rack.
3. Stir together condensed milk, vanilla, and 1 cup chocolate morsels in a small saucepan over medium heat, stirring occasionally, 5 minutes or until smooth. Pour mixture evenly over prepared crust, spreading to edges of the pan. Sprinkle with chopped pecans or walnuts and remaining chocolate morsels.
4. Bake at 350° for 20 minutes. Cool in pan on a wire rack 1 hour or until completely cool.
Note: Store bars in airtight containers up to 1 week. You may also freeze bars up to 1 month.
Southern Living, APRIL 2007
February 23, 2010
Those look delicious!! Although I would have to leave out the nuts.
February 23, 2010
Oh. my. gosh. I think I understand now what they mean by love at first sight.
April 8, 2010
These look great! Can’t wait to try them.