Fudge Bars with Pecan Graham Crust
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A decadent, brownie-like bar featuring a crunchy, salty-sweet graham cracker and toasted pecan crust. The rich fudge layer is crafted with unsweetened chocolate and brown sugar for a deep, intense flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 24 bars |
🔪 Key Equipment
- 7x11 inch baking pan
- medium bowl
- large bowl
- small saucepan
- electric mixer
- wire rack
Ingredients
For the Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2/3 cup | Graham Cracker crumbs | crudely crushed |
| 1/2 cup | Pecans | lightly toasted and chopped |
| 2 tablespoons | Sugar | granulated |
| 6 tablespoons | Butter | melted |
| 1/4 teaspoon | Salt | fine |
For the Fudge Layer
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 ounces | Chocolate | unsweetened, chopped |
| 1/2 cup | Butter | unsalted, cut in pieces |
| 2 large | Eggs | lightly beaten |
| 2 cups | Light Brown Sugar | firmly packed |
| 1 cup | Flour | all-purpose |
| 1/4 teaspoon | Vanilla | extract |
| 1/4 teaspoon | Salt | fine |
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F.
- In a medium bowl, combine 2/3 cup graham cracker crumbs, 1/2 cup pecans, 2 tablespoons sugar, 6 tablespoons butter, and 1/4 teaspoon salt.
- Press the mixture firmly and evenly into the bottom of a 7x11 inch baking pan.
- Bake for 5 minutes until set, then let cool completely.
Step 2: Prepare the Fudge Layer
- In a small saucepan, melt 4 ounces chocolate and 1/2 cup butter together until smooth; set aside to cool to room temperature.
- In a large bowl, beat 2 large eggs, 1/4 teaspoon vanilla, 1/4 teaspoon salt, 2 cups light brown sugar, and 1 cup flour with a mixer until smooth.
- Beat in the cooled chocolate and butter mixture until well combined.
- Spread the fudge layer evenly on top of the cooled crust.
- Bake in the middle of the oven for 30 to 35 minutes, or until the top is set and the edges pull away from the pan.
- While hot, score and cut into bars, wiping the knife clean between cuts, then let cool completely on a wire rack.
💡 Make-Ahead & Storage: These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Original Recipe Scan
