Creamy Fudge Nut Bars

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Crust Ingredients:

  • 1 C butter
  • 2 C Pioneer® Golden Light Brown Sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 ½ C flour, sifted
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 C quick rolled oats, uncooked

Fudge Nut Filling:

  • 1 pkg. (12 oz.) semi-sweet chocolate chips
  • 1 C sweetened condensed milk
  • 2 T butter
  • ½ tsp. salt
  • 1 C nuts, chopped
  • 2 tsp. vanilla

Magic Chocolate French Fudge:

  • ¾ C semi-sweet chocolate chips
  • ⅓ C sweetened condensed milk
  • dash of salt
  • ½ tsp. vanilla
  • nuts, chopped (if desired)


Crust Directions:

  1. Cream together butter and Pioneer® Golden Light Brown Sugar. Mix in eggs and vanilla.
  2. In a separate bowl sift together the flour, soda and salt; stir in rolled oats. Add dry ingredients to creamed mixture. Set aside while you make the filling.

Filling Directions:

  1. In a saucepan over boiling water mix together the chocolate chips, sweetened condensed milk, butter and salt. Stir until mixture is smooth. Stir in the nuts and vanilla.
  2. Preheat oven to 350° F. Grease a 15 x 10-inch jelly roll pan; set aside.
  3. Spread about ⅔ of the crust mixture in the bottom of prepared pan. Cover with the fudge nut filling. Dot with the remaining oatmeal mixture and swirl it over the chocolate filling. Bake for 25–30 minutes or until lightly browned.

Magic Chocolate French Fudge:

  1. In top of a double boiler, melt chocolate chips over hot water, stir a few times. Remove from heat. Stir in sweetened condensed milk, salt, vanilla and nuts and stir until smooth. Turn onto waxed paper lined small pan; spread evenly and smooth surface. Refrigerate until firm; about 2 hours. Cut into serving pieces. Store in airtight container.
Creamy Fudge Nut Bars
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