Jocelyn’S Chocolate Fudge Bars (Fudge Mint Co)

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Servings: 1 Difficulty: Advanced
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Rich chocolate fudge bars with a peppermint glaze and chocolate chips
Jocelyn's Chocolate Fudge Bars (Fudge Mint Co recipe image
Jocelyn's Chocolate Fudge Bars (Fudge Mint Co recipe image
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Jocelyn’S Chocolate Fudge Bars (Fudge Mint Co)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 452.2

Description

These chocolate fudge bars feature a dense, buttery base studded with chocolate chips and topped with a sweet peppermint glaze. The thin, crisp texture makes them a delightful treat for any occasion. Simple to prepare, they offer a perfect balance of rich chocolate and refreshing mint flavors.

Ingredients

Directions

  1. Squares 1 c Sugar 2 Eggs 1 c Flour 1/2 ts Salt 1/2 ts Baking Soda 1/2 ts Vanilla Or Peppermint Extract 1 c Chocolate Chips Glaze1 c Powdered Sugar 1 tb Milk -- or more 1/2 ts Peppermint Extract
  2. Melt the butter and the unsweetened chocolate.
  3. (You can put them in a stainless steel bowl and stick it in the oven while it's preheating.
  4. When the bowl is
  5. cool ,
  6. add the sugar,
  7. beat in the eggs,
  8. mix in the flour, the salt, and the baking soda.
  9. Add the vanilla.
  10. Spread into a greased jellyroll pan (that is, 11x17).
  11. It won't be trivial; you'll have to use a knife or something to
  12. spread it smoothly into all four corners.
  13. Sprinkle with the chocolate chips, and bake at 350 F (177C) for 8 minutes or so.
  14. ("Bake until done.
  15. " When they're done, they pull away from the pan just a little bit and have a dull glossy look to them.
  16. Glaze: Mix up the ingredients.
  17. It should be like a glaze that will pour, thickly.
  18. Add a couple of drops of food coloring if desired.
  19. When the cookies come out of the oven, spread the glaze.
  20. Cool slightly, and cut while still warm.
  21. (If you wait too long, the glaze will crack when you try to cut the cookies.
  22. Notes: You can skip the glaze, if you like.
  23. (For example, you might not want peppermint cookies, or you might want to use those miniature baking M&M's.
  24. If you don't glaze them but still want peppermint chocolate cookies, use the peppermint instead of the vanilla.
  25. (Or in addition to it, for a slightly different flavor but still good.
  26. This is Mom's recipe.
  27. It was quick and easy enough that she could
  28. make up a batch of cookies while getting breakfast on the table, when one of us four kids piped up and said "By the way, it's my turn to bring cookies today.
  29. " She also has an anecdote about one of our schoolkids being allergic to oranges, so she made a batch with orange food coloring so he could have something orange anyway.
  30. You could try the same trick for Halloween cookies If you don't want them to be thin bar cookies, then use a smaller pan (9x13 or 9x9) and
  31. bake them longer.
  32. Okay, here's the "horror story" part.
  33. I got the recipe from my mom the other day, and decided to
  34. make them up (sans mint & glaze) that night.
  35. I'd been reorganizing the kitchen lately, and had a bunch of plastic canisters for all of my staples, but hadn't labeled everything yet.
  36. I thought I had the flour.
  37. Well, it certainly wasn't sugar, and I knew it wasn't the Krusteaz Deluxe Basic Cookie
  38. Mix , so it had to be the flour, so I used it.
  39. There was something a little odd about it - but I've got unbleached flour, whole wheat flour, graham flour, and cake flour, so I figured it had to be one of the odd ones.
  40. It wasn't.
  41. There was something grainy and a bit of an odd flavor to the cookies.
  42. Can you say "Masa Harina"?
  43. I'd used corn instead of wheat flour!
  44. My next door neighbor Selene, and my SO's daughter Maria, and her little friend Devin like them, but nobody else will eat them.
  45. I tried the recipe again tonight.
  46. I made the plain batch, no mint or mint glaze, and used mini-M&M's instead of the chocolate chips.
  47. I've tried them - they're perfect in every way - and if I just imagine them with peppermint, they're exactly as I remember them.
  48. A final footnote: I am quite serious about working to spread them all the way to the corners.
  49. It'll be a thick batter, so just keep at it; it'll make a thin layer.
  50. That's a good thing, because it means they cook fast, so don't give up.
  51. [P.
  52. S.
  53. At least that's how they turn out (thick and hard to
  54. spread into the corners) when I
  55. make them, using the mixer.
  56. Your mileage may vary, especially if you're using margarine

Nutrition Facts

Servings 1

Amount Per Serving
Calories 452.2kcal
% Daily Value *
Total Fat 35.2g55%
Saturated Fat 21.8g110%
Cholesterol 53.8mg18%
Sodium 172.8mg8%
Total Carbohydrate 29.5g10%
Dietary Fiber 5.5g22%
Sugars 23.0g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, bars, butter, chocolate, dessert, fudge, jocelyns, mint, title, unsweetened, vegetarian
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