sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Featured Site
  Easy Cake Recipes
 Hideout Search
Google

Jocelyn's Chocolate Fudge Bars (Fudge Mint Cookies)

Author/Submitted by: "C. Baden" <hazel@NETCOM.COM>
Servings: 0
Categories: Bars / Chocolate / Cookies / Desserts

Ingredients:
1  stick  Butter
2  ounces  Unsweetened Baking Chocolate Squares
1  cup  Sugar
2    Eggs
1  cup  Flour
1/2  teaspoon  Salt
1/2  teaspoon  Baking Soda
1/2  teaspoon  Vanilla Extract, or Peppermint Extract
1  cup  Chocolate Chips

------Glaze------
1  cup  Powdered Sugar
1  tablespoon  Milk, or more
1/2  teaspoon  Peppermint Extract

Directions:
1. Melt the butter and the unsweetened chocolate. (You can put them in a stainless steel bowl and stick it in the oven while it's preheating.)

2. When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan (that is, 11x17). It won't be trivial; you'll have to use a knife or something to spread it smoothly into all four corners.

3. Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so. ("Bake until done." When they're done, they pull away from the pan just a little bit and have a dull glossy look to them.)

4. Glaze: Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm. (If you wait too long, the glaze will crack when you try to cut the cookies.)

You can skip the glaze, if you like. (For example, you might not want peppermint cookies, or you might want to use those miniature baking M&M's.) If you don't glaze them but still want peppermint chocolate cookies, use the peppermint instead of the vanilla. (Or in addition to it, for a slightly different flavor but still good.) If you don't want them to be thin bar cookies, then use a smaller pan (9x13 or 9x9) and bake them longer. A final footnote: I am quite serious about working to spread them all the way to the corners. It'll be a thick batter, so just keep at it; it'll make a thin layer. That's a good thing, because it means they cook fast, so don't give up. [P.S. At least that's how they turn out (thick and hard to spread into the corners) when I make them, using the mixer. Your mileage may vary, especially if you're using margarine.


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.