Fudge Nut Bars Corrected Version Recipes

Steps:

• 1. Preheat your oven to 350 degrees F. These can be made in a jelly roll pan or I used a 9 x 13 baking dish.
• 2. Cream butter and sugar.
• 3. Add flour, soda, and 1/2 teaspoon salt until well mixed; stir in oatmeal. ( Batter will be stiff.)
• 4. Spread 2/3 mixture onto 10x15x1 inch pan. ( I used a 9 x 13...will just be a thicker bar.)
• 5. For filling, melt chocolate chips, milk, 2 tablespoons butter, and remaining 1/2 teaspoon salt in small saucepan on medium heat until smooth. Stir in nuts and remaining 2 teaspoons vanilla.
• 6. Pour over mixture in pan. Spread evenly. Dot with remaining oatmeal mixture.
• 7. Bake for 20 minutes, or until topping begins to brown. I baked mine 25 minutes, due to using a smaller pan.

Steps:

• Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
• Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
• To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
• Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
• Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.

Steps:

• In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside. , For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate. , Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

Steps:

• For cookie dough cream together margarine and sugar.
• Mix in eggs and vanilla.
• In separate bowl sift flour, soda and salt.
• Add dry ingredients to creamed mixture. Set aside while you make the filling.
• For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
• Stir until chips are melted and mixture is smooth.
• Remove from heat and stir in nuts (if using) and vanilla.
• Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
• Cover with fudge filling.
• Dot with remainder of dough.
• Bake in 350F oven for 25 to 30 minutes, or until lightly browned.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
• Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• For cookie dough cream together margarine and sugar. Mix in eggs and vanilla. In separate bowl sift flour, soda and salt. Add dry ingredients to creamed mixture. Set aside while you make the filling. For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt. Stir until chips are melted and mixture is smooth. Remove from heat and stir in nuts (if using) and vanilla. Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan). Cover with fudge filling. Dot with remainder of dough. Bake in 350F oven for 25 to 30 minutes, or until lightly browned.