Sandwich Fudge Squares

Brynie Greisman Recipe By
5
(9)
  • Cooking and Prep: 1 h
  • Serves: 35
  • Contains:

These squares are outstanding! They do take a little time, but they are so worth it. All my tasters went totally wild over them. They taste even better from the freezer. Thanks, HD.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (14)

Crust

Fudge Filling

Garnish

Start Cooking

Make the Fudge Squares

  1. Preheat oven to 350 degrees. Mix crust ingredients together in the order listed. Press two-thirds of the dough into a lined 9x13-inch (20x30-centimeter) pan. Freeze remaining dough (approximately one cup). Bake for 10 minutes or until just set. Remove from oven.

  2. Meanwhile, prepare the fudge layer: Melt together margarine, oil, cocoa, coffee, and sugars in a small pot over low heat, whisking occasionally. Add chocolate and stir together until well combined.

  3. Remove from heat. Add eggs, one at a time, whisking mixture thoroughly after each addition to achieve a fudgy consistency. Pour over baked crust and bake for seven minutes.

  4. Remove from oven and grate frozen dough over the fudge layer. It’s important to do this directly over the pan and not into a bowl, using a hand grater to achieve the small strip look, instead of a simple crumb look. Work quickly so the dough doesn’t get soft.

  5. Return pan to oven and bake for 20 minutes or until golden brown. Cool before cutting. Sprinkle with confectioners’ sugar before serving, if desired.

Note:

These freeze beautifully.

Credits

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

EMAIL
  • רבקה רחל  כהן

    Posted by RR COHEN |October 16, 2020
    0
  • Yocheved Margulies

    Good with tweaks

    There is far too much cookie dough for the recipe to be balanced. I suggest dividing the dough into four, using two parts for the base, one part for the topping and the rest for something else. Even like this the cookie was quite thick. Another good idea is to make 1.5 times the fudge and use all the dough in a larger pan.
    Posted by ForYou!! |September 16, 2020
    0
  • Shoshana

    Good Fudge layer

    I didn't care for the cookie layer, but the fudge layer was great. I'm thinking to use my own cookie recipe for the base next time or be creative with cookie flavors. this would be great warm over ice cream, but found it best to be served cold, straight from the freezer.
    Posted by starr |September 1, 2020
    0
  • Y S

    amount of chocolate

    Recipe says: 5 and 1/2 ounces (135 grams) chocolate, broken into pieces 5.5 ounces is 154grams. What is the correct amount of chocolate, 154g or 135g?
    Posted by ysmtfc |June 3, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    5 and 1/2 ounces
    Posted by raquel_kosher|June 7, 2019
    0
  • Rochel Pollack

    Posted by rpollack |December 10, 2018
    0
  • Shani Bergstein

    Posted by Shanib |October 30, 2018
    0
  • Yaffa

    Delicious!

    They were quite simple to make and I loved the gooey chocolate texture. I added just a bit of chocolate liqueur which gave it a very rich flavor.
    Posted by perlsilber42 |October 25, 2018
    0
  • Kayla

    Margarine

    How many sticks of margarine does 2.5 oz come out? Don’t have a kitchen scale. Mine just broke and didn’t have a chance to get a new one...
    Posted by Kttbm |September 2, 2018
    Replies:
    Chaia Frishman
    One ounce is about 2 tablespoons.
    Posted by Chaiaadmin|September 3, 2018
    0
  • Rachel

    Posted by RNG |July 9, 2018
    0
  • Sarah

    Piece-y insteady of runny?

    I made these delicious squares for Succos and it was such a hit so I decided to make it again. When working on the fudge over the flame I encountered a problem - the fudge wasn't a liquid consistency once I poured all the ingredients in; it became piecey. I tried again pouring in one ingredient at a time and had a smooth consistency until I got to the sugar. I tried pouring it in super slowly and stirring constantly but it became piecey even with just a bit of sugar added.(The vanilla sugar went in fine.) Any ideas why this is happening - why the sugar is making the consistency piecey instead of runny?
    Posted by Sarah K |May 29, 2018
    Replies:
    Esther Leah
    I also made these (and they are really delicious). The fudge ingredients were always "piecey", until I added the eggs, I whisked them in one at a time and it all came together just fine.
    Posted by Esther Leah|May 29, 2018
    Zissy
    The texture will be "piecey" but once you add in the eggs one at a time and whisk between each egg, it should become smooth and runny.
    Posted by DZTM|June 13, 2018
    0
  • Rebecca Smith

    Crowd Pleaser!

    Enjoyed by all guests, and someone commented that they were bakery caliber. I loved the subtle coffee edge to the chocolate filling.
    Posted by rebeccasmith4077 |February 4, 2018
    0
  • Esther Leah

    Sandwich fudge cookies

    I made these for Shabbos. They were very easy to make, with a really pleasing texture, and not too sweet. Everyone enjoyed them. I will, bli neder, make these again!!
    Posted by Esther Leah |February 4, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • רבקה רחל  כהן

    Posted by RR COHEN |October 16, 2020
    0
  • Yocheved Margulies

    Good with tweaks

    There is far too much cookie dough for the recipe to be balanced. I suggest dividing the dough into four, using two parts for the base, one part for the topping and the rest for something else. Even like this the cookie was quite thick. Another good idea is to make 1.5 times the fudge and use all the dough in a larger pan.
    Posted by ForYou!! |September 16, 2020
    0
  • Shoshana

    Good Fudge layer

    I didn't care for the cookie layer, but the fudge layer was great. I'm thinking to use my own cookie recipe for the base next time or be creative with cookie flavors. this would be great warm over ice cream, but found it best to be served cold, straight from the freezer.
    Posted by starr |September 1, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Y S

    amount of chocolate

    Recipe says: 5 and 1/2 ounces (135 grams) chocolate, broken into pieces 5.5 ounces is 154grams. What is the correct amount of chocolate, 154g or 135g?
    Posted by ysmtfc |June 3, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    5 and 1/2 ounces
    Posted by raquel_kosher|June 7, 2019
    0
  • Kayla

    Margarine

    How many sticks of margarine does 2.5 oz come out? Don’t have a kitchen scale. Mine just broke and didn’t have a chance to get a new one...
    Posted by Kttbm |September 2, 2018
    Replies:
    Chaia Frishman
    One ounce is about 2 tablespoons.
    Posted by Chaiaadmin|September 3, 2018
    0
  • Sarah

    Piece-y insteady of runny?

    I made these delicious squares for Succos and it was such a hit so I decided to make it again. When working on the fudge over the flame I encountered a problem - the fudge wasn't a liquid consistency once I poured all the ingredients in; it became piecey. I tried again pouring in one ingredient at a time and had a smooth consistency until I got to the sugar. I tried pouring it in super slowly and stirring constantly but it became piecey even with just a bit of sugar added.(The vanilla sugar went in fine.) Any ideas why this is happening - why the sugar is making the consistency piecey instead of runny?
    Posted by Sarah K |May 29, 2018
    Replies:
    Esther Leah
    I also made these (and they are really delicious). The fudge ingredients were always "piecey", until I added the eggs, I whisked them in one at a time and it all came together just fine.
    Posted by Esther Leah|May 29, 2018
    Zissy
    The texture will be "piecey" but once you add in the eggs one at a time and whisk between each egg, it should become smooth and runny.
    Posted by DZTM|June 13, 2018
    0

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