Ingredients
Dough:
- 3/4 cup vegetable shortening
- 1 cup firmly packed light brown sugar
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
Filling:
- 1 (1-pound) bag chocolate chips
- 2 cups chopped walnuts
- 2 cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 (1-ounce) squares unsweetened chocolate, melted
- 1 teaspoon butter
- Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.
Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.
Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By VAJulie
Fredericksburg, VA
on January 01, 2007
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I read the reviews for this recipe before trying it, so I did cut back on the milk to 1/3 cup. I didn't have a problem with the dough being too sticky, but I did find that there was too much fudge! The taste was very good, but it had too much chocolate. I will be trying them again, but will cut back on the chocolate.
By endlsbreze_5432209
West Chester, OH
on December 09, 2006
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I hesitated in how many stars to give, because the cookies were a hit w/my family, but I followed some of the advice of the reviewers plus my own creativity to get the results that the original was missing. I reduced the milk to about 1/4 (or less cup adding 1/4 cup creamy peanut butter for the crust. I also reduced the baking powder to 2 tsp as recommended and mixed until pie dough consistency, refrigerating to chill before rolling out. In the filling, I substituted 2 tbs cocoa powder for the unsweetened melted chocolate and added 1 heaping teaspoon instant coffee. The coffee really enhanced the chocolate flavor and the peanut butter in the crust was a good combo. I may try adding chopped, salted peanuts pressed in the top dough next time around. Overall, a good recipe! One that I will do again.
By twosubarus_4370483
Bloomingdale, OH
on November 30, 2006
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This is mouth wateringly rich, and addictive. There are lots of good chocolate cookies in this world, but this one is great...It's a real dessert cookie.
Read all 31 reviews