Classic Fudge Nut Bars
These Classic Fudge Nut Bars combine a soft and chewy oatmeal cookie base with a layer of chocolate fudge topped with more oatmeal cookies! It's a warm, gooey delicious treat that's easy to make and perfect for any time of year!
Nutrition Facts
Ingredients
Instructions
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Notes
For this recipe, I used my 13-inch x 9-inch Nordic Ware baking pan. I love it because it cleans up nicely and has a cover that can double as a cookie sheet.
If you don’t have pecans, you can use walnuts or almonds. You really can’t go wrong with any of them.
Fudge nut bars should be kept in a well-sealed food container at either room temperature or the refrigerator.
To free these fudge nut bars, allow them to cool completely after baking. Then cut into squares and freeze on a baking sheet until firm. Then wrap individual squares in plastic wrap and store them in either a freezer bag or a well-sealed food container. Allow the bars to defrost in the refrigerator before serving.
Recipe adapted from my Grammy’s recipe and family cookbook.
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Reviews from the Original Source
THANKS THANKS THANKS for sharing this DELICIOUS RECIPE!!! I made these to give away but I kept eating them warm until I had to get tough with myself to stop. Highly recommend these.
These are a family favorite. Just made some for my father in law! Delicious!
Absolutely delicious
I'm a widow and live alone. When I get the chance to share baked goods, I often turn to this recipe. They're so good! Thank you for sharing
Forgot to leave my 5star review in my comment. Whoops lol
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