Fudge Layer Crumb Bars Recipes

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.

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Steps:

• Heat oven to 350F.
• Grease 13x9 inch pan.
• In a large bowl, combine cake mix, butter, and eggs until crumbly.
• Stir in the nuts.
• Reserve 1 1/2 cups of the mixture for topping.
• Press remaining mixture into prepared pan.
• In small saucepan, combine the sweetened condensed milk and milk chocolate chips.
• Heat over medium heat, stirring constantly, until the chips are melted.
• Pour over the base mixture.
• Sprinkle the reserved crumbs on top.
• Bake for 25 to 30 minutes or until set and topping is golden brown.
• Cool completely and then cut into bars.