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Jocelyn’S Chocolate Fudge Bars (Fudge Mint Co)

Jocelyn's Chocolate Fudge Bars (Fudge Mint Co recipe image
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.
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
  • 1 Stick Butter
  • 2 ounce Unsweetened Baking Chocolate
Directions
  1. 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
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    Melt the butter and the unsweetened chocolate.
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    (You can put them in a stainless steel bowl and stick it in the oven while it's preheating.
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    When the bowl is
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    cool ,
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    add the sugar,
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    beat in the eggs,
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    mix in the flour, the salt, and the baking soda.
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    Add the vanilla.
  10. 10
    Spread into a greased jellyroll pan (that is, 11x17).
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    It won't be trivial; you'll have to use a knife or something to
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    spread it smoothly into all four corners.
  13. 13
    Sprinkle with the chocolate chips, and bake at 350 F (177C) for 8 minutes or so.
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    ("Bake until done.
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    " When they're done, they pull away from the pan just a little bit and have a dull glossy look to them.
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    Glaze: Mix up the ingredients.
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    It should be like a glaze that will pour, thickly.
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    Add a couple of drops of food coloring if desired.
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    When the cookies come out of the oven, spread the glaze.
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    Cool slightly, and cut while still warm.
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    (If you wait too long, the glaze will crack when you try to cut the cookies.
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    Notes: You can skip the glaze, if you like.
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    (For example, you might not want peppermint cookies, or you might want to use those miniature baking M&M's.
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    If you don't glaze them but still want peppermint chocolate cookies, use the peppermint instead of the vanilla.
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    (Or in addition to it, for a slightly different flavor but still good.
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    This is Mom's recipe.
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    It was quick and easy enough that she could
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    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.
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    " 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.
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    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
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    bake them longer.
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    Okay, here's the "horror story" part.
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    I got the recipe from my mom the other day, and decided to
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    make them up (sans mint & glaze) that night.
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    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.
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    I thought I had the flour.
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    Well, it certainly wasn't sugar, and I knew it wasn't the Krusteaz Deluxe Basic Cookie
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    Mix , so it had to be the flour, so I used it.
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    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.
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    It wasn't.
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    There was something grainy and a bit of an odd flavor to the cookies.
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    Can you say "Masa Harina"?
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    I'd used corn instead of wheat flour!
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    My next door neighbor Selene, and my SO's daughter Maria, and her little friend Devin like them, but nobody else will eat them.
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    I tried the recipe again tonight.
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    I made the plain batch, no mint or mint glaze, and used mini-M&M's instead of the chocolate chips.
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    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.
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    A final footnote: I am quite serious about working to spread them all the way to the corners.
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    It'll be a thick batter, so just keep at it; it'll make a thin layer.
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    That's a good thing, because it means they cook fast, so don't give up.
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    [P.
  52. 52
    S.
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    At least that's how they turn out (thick and hard to
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    spread into the corners) when I
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    make them, using the mixer.
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    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
Read it online: https://www.chefs-mate.com/recipe/jocelyns-chocolate-fudge-bars-fudge-mint-co/