Oaxaca Fudge Bars with Cashew-Crumb Topping

Recipe courtesy Camilla Saulsbury, Nacogdoches, TX

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
2 hr 10 min
Prep
25 min
Inactive
1 hr 0 min
Cook
45 min
Yield:
24 small or 16 large squares
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Crust and Topping:

  • 3/4 cup all-purpose flour
  • 1 cup quick-cooking oatmeal
  • 1 cup packed light brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1/2 cup coarsely chopped salted, roasted cashews

Filling:

Directions

For the crust: Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9-inch square metal baking pan with foil, leaving an overhang for easy removal. Spray foil with nonstick cooking spray.

Whisk the flour, oatmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in melted butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely. Stir cashews into the reserved oatmeal mixture.

For the filling: Whisk the flour, brown sugar, instant espresso powder, cinnamon, chili powder and salt in a medium bowl. Put the chocolate and butter in large microwavable bowl; microwave on medium power until chocolate is softened, stopping every 30 seconds to stir. Stir until mixture is melted and smooth. Whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.

Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Remove using foil overhang and cut into squares.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 19 reviews

  • on July 17, 2012

    Flag

    OK so I never got the the point where just a few crumbs come off when done, so I overcooked it a bit and it was dry, will follow the 35mins mark next time and I will add more "heat" for a nicer kick next time. Overall it was a nice bar. I also used Hazelnuts to try for another flavor and they worked well. Not as salty as cashews (I'm not a salter. My team at work liked them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 31, 2011

    Flag

    Very good taste. The chilly gives it a great kick. Interesting texture.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 16, 2009

    Flag

    These are a definite keeper and I've made them a bunch of times, always to rave reviews. The chili gives it a great kick (after making it exactly as listed, I now double the chili to give it some extra spice. Both pecans and cashews taste great and when I couldn't find instant espresso, I found instant coffee tasted almost as good (and for half the price. Nescafe makes little individual packets that are the perfect size. When you bake them, they will look underdone and gooey, and the toothpick never comes out clean (I tend to add 2 extra minutes and they're done perfectly. I don't have kids, though, and I've always made these for adults, so I can't speak to whether it's a good kid recipe. My guess is that it's not! Beware though: Once you make these, there's a good chance you will eat the entire pan yourself. They are that good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Spanish Sundaes

Spanish Sundaes

By: Rachael Ray
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.