Layered Fudge Bars - Chocolate Fudge and Nut Square

Name: Layered Fudge Bars - Chocolate Fudge and Nut Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter); 2 cups (475 ml) brown sugar; 2 eggs (I use Jumbo eggs, large or x-large are fine); 3 tsp (15 ml) vanilla; 1-1/2 cups (350 ml) flour; 1 tsp (5 ml) baking soda; 1-1/2 tsp (7 ml) salt; 4 cups (950 ml) quick cooking oats; 2 cups (475 ml) chopped nuts; 2 tbsp (30 ml) butter; 12 ounces chocolate chips; 1 can (14 ounces) sweetened condensed milk

Servings: persons

1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter)
2 cups (475 ml) brown sugar
2 eggs (I use Jumbo eggs, large or x-large are fine)
3 tsp (15 ml) vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml) baking soda
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
2 tbsp (30 ml) butter
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk

1
Cream the shortening (and butter if you use it) until fluffy; add sugar and beat thoroughly.
2
Add eggs and 1 tsp (5 ml) vanilla; beat well.
3
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
4
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
5
Press remaining dough into greased 9inch x 13 inch pan.
6
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; stir, but do not cook.
7
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate mixture.
8
Spread this mixture over the dough in the pan.
9
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350 degrees (175 C.) for 25 minutes or until golden brown.
10
Cool before cutting.. if you can wait!

1517

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter), 2 cups (475 ml) brown sugar, 2 eggs (I use Jumbo eggs, large or x-large are fine), 3 tsp (15 ml) vanilla, and more.

Yes, Layered Fudge Bars - Chocolate Fudge and Nut Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Fudge Bars - Chocolate Fudge and Nut Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions