Fudge Stuffed Chocolate Chip cookies Bars

Fudge Stuffed Chocolate Chip Cookies Bars

These fudge stuffed bars are chewy and thick in the center, sweetened condensed milk and chocolate make the magical fudge center of these bars, melt the chocolate and stir in the sweetened condensed milk to make fudge, for the base and the top as usual you need to make the chocolate chip cookies dough if you like add an extra egg yolk for the moisture but make sure your butter is at room temperature and beat the butter and cream together until creamy is the key for the success of the recipe.

 

Place half of the dough in the base and level off, pour the chocolate fudge over it, spread the remaining dough over the fudge, and even the layer. Bake for about 20-25 minutes until turns golden, let it cool at room temperature, and chill it in the refrigerator for at least 2 hours to set well before slicing into bars.

 

Ingredients:

 

For the Cookies Dough:

2 cups all-purpose flour

1 teaspoon baking power

½ tsp baking soda

¼ tsp salt

½ cup unsalted, melted

½ cup light brown sugar

¼ cup granulated sugar

1 egg

2 tsp vanilla extract

1 cup chocolate chips

For the Fudge:

175g chocolate, coarsely chopped

198g sweetened condensed milk

 

Instructions:

 

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with the parchment paper and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a bowl, and combine the butter and sugar until incorporated well.

Mix the dry ingredients to wet ingredients and mix to combine well, and fold in chocolate chips. Transfer half of the dough to the prepared square pan and press to level the layer.

 

For the Fudge:

 

 Take the chocolate into the microwave-safe bowl and heat for about 30 seconds or until melted, add the condensed milk and whisk to combine. Spread the mixture over the dough layer into the prepared square pan, smooth out the top and sprinkle chocolate chips.

Bake for about 25-30 minutes or until turns golden brown on top, let it cool completely into the pan on a wire rack, and refrigerate for about 2-3 hours before cutting into squares.

Store them in an air-tight container at room temperature or freeze for about 1 week and thaw them overnight in the fridge before serving.