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Cocoa-Nut Fudge Square Recipe


1 1/4 cups flour, all-purpose; spoon into dry measuring cup and level to top
1/2 cup Dutch-process cocoa powder, sifted; spoon into dry measuring cup and level to top, then sift in a fine mesh strainer
2 teaspoons Clabber Girl Baking Powder
1/8 teaspoon salt
1 cup sugar
2/3 cup milk; measure in liquid measuring cup
1/3 cup vegetable oil (I prefer canola oil)
1 large egg
2 teaspoons vanilla extract
1/3 cup chocolate chips - preferably mini
1/3 cup finely chopped pecans; chop, then measure
1/2 cup coconut flakes - unsweetened or sweetened
1/2 cup packed dark brown sugar
1/3 cup milk
1/3 cup instant nonfat dry milk powder
1 teaspoon vanilla extract


Position a rack in the middle of the oven and preheat the oven to 350°. Spray an 8- by 8-inch baking pan with vegetable oil spray.
In a medium bowl, combine the flour, cocoa powder, Clabber Girl Baking Powder, and salt. Set aside.

In another medium size bowl, combine the sugar, milk, vegetable oil, egg and vanilla extract. Whisk until the mixture is combined and smooth and bubbly.
Make a well in the flour and dry ingredients and pour in the sugar mixture. Fold with a large rubber spatula until almost combined; the batter will slowly mix and then come together. Fold in the chocolate chips until fully combined. Do not overmix. The batter will be sticky and thick.
Spread the batter evenly in the baking pan. Bake for 25 to 30 minutes.
Meanwhile, prepare the topping: Combine pecans, coconut flakes, dark brown sugar, milk instant dry milk powder and vanilla in a medium size bowl. Cover and refrigerate until needed.

When the bars are done baking, remove from oven. Let the bars cool slightly. Meanwhile, heat the broiler.
Sprinkle the topping over the bars. Broil six inches from the heat source for 2 to 3 minutes, just until the topping bubbles and the coconut browns slightly. Remove from broiler and cool in the pan on a wire cake rack before cutting into bars. Serve right from the pan.

Recipe by: Sarah Phillips