Oaxaca Fudge Bars with Cashew-Crumb Topping

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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.

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

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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.

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I think these bars are wonderful! I made them precisely as the recipe indicated using all the ingredients listed and baked them for 40 minutes. As they cool they set up nicely. You have to realized the toothpick isn't going to come out clean from hot fudge. I was pleasantly surprised at the subtle depth the espresso powder provided as well as the understated zing the chile powder gave. I'm a chocoholic so I really appreciate it when there are those subtle elements that enrich the taste. The cashew crunch topping and crust were fantastic.

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I made this the other day and I added chile oil to it, it definately had a kick to it at the end of the tasting but over all was very good and different from your overall cookie bar I did cook it alittle bit longer than sugested!

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A friend of mine asked me to bring a dessert to her Cinco de Mayo party, and just a few days later I saw this recipe on URS. It was very easy to make and muy delicioso! The crust and topping provide a sweet, salty, crunchy counterpoint to the rich fudgy center. I love that the center managed to be gooey without being messy. And of course I was nervous about the chipotle chili powder, but you really can't taste it so much as 'feel' it. It gives you this very pleasant warm sensation. I varied from the recipe in two ways... first, I ended up having to bake the bars for 50 minutes and it still hadn't reached the "a few crumbs on the toothpick" stage. It was sufficiently set up, though. Also, I completely forgot to add the espresso powder. And after I bought it specially for this recipe! Well, it was delicious without it, I'm sure it would have been out of this world if I'd remembered it.

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I have to admit, I was really skeptical with some of these ingredients but what a surprise. My family loved these.
My only complaint is that I never use Expresso instant powder and it was quite pricy so I guess I will have to start drinking Expresso in the morning.! But all and all,
Thank you for this wonderful, rich square!

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I have made this a few times now, everyone that has tried it loves it. I have tried with both dark chocolate and milk chocolate, both taste great with all the flavors in the bar.

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I had no problem with them. Followed the recipe and they came out great. They taste wonderful and are great as a gift or present. People I have given them to love them. Be warned, they are very rich and packed with calories but they are an excellent guily pleasure.

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The middle of my bars was gooey, too. They were okay after I let them sit overnight, though, and cut up and transported a lot better. I couldn't taste much chili pepper, which I guess is good for those who don't like it. Anyway - very decadent and yummy.