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Chocolate-Walnut Fudge Bars

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Recipe photo courtesy of andrew parcell

What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.

Source: Martha Stewart Living, June 2011
Yield

Ingredients

Directions

Cook's Notes

Fudge bars can be refrigerated for up to 1 week.

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Reviews

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How would you rate this recipe?
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  • MsAledella
    21 AUG, 2012
    I've made this recipe more times than I can count. It is fast, (although it does need to sit in the fridge for 2 hours to firm up) a cinch. Everyone loves it! I use pink himalayan salt and almonds instead of walnuts -- it looks so pretty! Right now I'm whipping up a batch and I'm going to leave off the salt and try cranberries with toasted almonds on top instead.
    Reply
  • Schmooter
    5 JUN, 2011
    These fudge-walnut bars are wonderful! They are very rich and creamy -- and the chocolate crust is a nice addition to the fudge. For best results, use good chocolate and make them a day in advance - two hours of chilling wasn't enough in my opinion - they were better the next day - let them sit overnight in the refrigerator and they will cut beautifully and the texture will be perfect. My stepfather loves fudge -- he'll be getting these for Father's Day!
    Reply

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