Who likes fudge? And cookies? What about fudge topped cookies?? It’s no secret that I don’t bake much, other than bread, and really don’t make many desserts. I usually don’t have that big of a sweet tooth, however, the Vegetarian is a fan of chocolate and desserts, so I decided to try this Martha Stewart recipe.
This was supposed to be more of a chocolate-caramel top, however, I may not have let the sugar-water mixture cook long enough to form a nice caramel. Just keep cooking it until it really has a nice amber color. I think using a semi-sweet chocolate could be better than using milk chocolate as well.
Recipe courtesy of Martha Stewart
Makes 16 bars
9 tablespoons unsalted butter
1/4 cup packed light brown sugar
1 1/2 cups AP flour
1/4 teaspoon salt
2 cups milk chocolate (or semi-sweet)
1 1/2 cups sugar
1/4 cup water
6 tablespoons unsalted butter
1 cup heavy cream
1/2 teaspoon salt
Sea salt, as topping
Preheat oven to 350.
Line a 9×9 baking pan with parchment paper, folding over the sides. Butter the parchment and set aside. Beat butter and brown sugar in a mixer on medium until pale and fluffy, about 3 minutes. Add flour and salt and beat until just combined. Mixture will look like flaky crust.
Press dough into butter pan and bake for 30 minutes or until lightly browned. Set aside to cool.
Place chocolate into a medium bowl. Heat sugar and water in a small saucepan over medium. Using a wet pasty brush, wash sides of pan to prevent sugar crystals from forming. Cook until dark amber and caramelized, about 12 minutes. Remove from heat, add butter, cream and salt. Bring to a boil and cook until well dissolved.
Pour mixture over chocolate. Let stand 2 minutes and then mix to combine. Pour over cooled crust and cover. Refrigerate for at least 4 hours or overnight. Serve with sprinkled sea salt. Lasts 3-4 days in fridge. Enjoy!!