Fudge Nut Bars

Fudge Nut Bars

Fudge Nut Bars

Kansas Governor Carlin signs the Wheatheart’s Bake and Take Day Proclamation for the annual observance on March 22, 1980. A photo of the proclamation signing, and this recipe appeared in Wheat Gleanings, a bulletin from the Kansas Association of Wheat Growers for wheat farmers.



1 cup (2 sticks) unsalted butter, room temperature

2 cups brown sugar

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour, sifted

1 teaspoon salt

1 teaspoon baking soda

3 cups quick-cooking oats


1 (12-ounce) package semisweet or milk chocolate chips

1 (14-ounce) can sweetened condensed milk

2 tablespoons unsalted butter

1 cup chopped nuts

2 teaspoons vanilla extract 


  1. Preheat oven to 350°F. Grease or spray with nonstick cooking spray a 13 x 9 x 2-inch pan or a 15 x 10 x 1-inch jelly-roll pan. 
  2. For cookie dough: In stand mixer bowl fitted with the whisk attachment, or a handheld electric mixer, cream together the butter and sugar until light and fluffy. Mix in eggs and vanilla.
  3. In medium bowl, whisk together flour, salt and soda. Stir in oats. Gradually add to creamed mixture and mix until well combined. Set aside.
  4. For filling: In saucepan, melt chocolate chips, condensed milk and butter; gently stir until the chocolate chips have melted. (This step can also be done in the microwave.) Stir in nuts and vanilla.
  5. Press two-thirds of the dough evenly in the prepared pan. Cover with fudge filling. Crumble the remaining dough over the top. 
  6. Bake 25 – 30 minutes or until golden. Transfer the pan to a wire rack to cool. When cool, cut into bars. 

Yield: 48  bars.

Test Kitchen Note: Fat-free sweetened condensed milk may be used. 

NUTRITION INFORMATION PER SERVING (1 BAR, 47g ): 200 calories, 80 calories from fat, 9g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 90mg sodium, 27g carbohydrate, 1g dietary fiber, 18g sugars, 3g protein, 14mcg folate, 0mg vitamin C, 1mg iron.

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