35 Servings
1 Hour
Allergens
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.
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Preheat oven to 350 degrees. Mix crust ingredients together in the order listed. Press two-thirds of the dough into a lined 9×13-inch (20×30-centimeter) pan. Freeze remaining dough (approximately one cup). Bake for 10 minutes or until just set. Remove from oven.
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.
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.
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.
Return pan to oven and bake for 20 minutes or until golden brown. Cool before cutting. Sprinkle with confectioners’ sugar before serving, if desired.
Notes:
These freeze beautifully.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
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?
5 and 1/2 ounces
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…
One ounce is about 2 tablespoons.
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?
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.
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.
Amazing! simple but has a beautiful presentation. Best out of the freezer 😉
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.
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.
I make these often. I have added a bit of almond extract to the base dough, and it tastes like marzipan. (Just a drop, 1/4 tsp.). And they really are good straight from the freezer!
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.
This is one of my favorite recipes too Yaffa!
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!!
I love these Esther Leah. They remind me of Reisman brownie bars deconstructed.
Crowd Pleaser! Enjoyed by all guests, and someone commented that they were bakery caliber. I loved the subtle coffee edge to the chocolate filling.
Yes! Agreed Rebecca!