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Sugar Cookie Fudge Bars

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posted: 04/20/16

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This post may contain affiliate links. Please read my disclosure policy

These Sugar Cookie Fudge Bars are only about 10 minutes of hands on time, but THREE awesome layers of deliciousness! So rich and good!The Sugar Cookie Fudge Bars are in rectangular shapes showing the specific layers of the cookie and fudge and topped with a white frosting zig zag.

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Can we talk for a minute about being sick as a stay at home mom? I really want to revise my contract/go on strike/throw a tantrum in regards to my sick days . . . . you know like how I don’t get any!

In a glass casserole dish, a layer of baked sugar cookies is being topped with some fudge that is being spread by a spatula.

I remember the glorious days before I had kids, when I was working out of the house. I had a boss who was AWESOME. Awesome in terms of her having my back when things got rough and how much she taught me about child protective services (#pastlife). But also intense. Everything always had to be perfect . . . . which actually was okay for me because I might {cough} be a little Type A myself {coughItotallyamcough}.

She was especially intense about sick days. As in if you had the sniffles you needed to take one, because the last thing she wanted was for you to sneeze on a report, hand it to her and get her sick. You guys, she would be pushing me to go home so hard right now.

In a glass casserole dish, a layer of baked sugar cookies is being topped with some fudge that is being spread by a spatula.

Anyway. Those days are gone, and I’m going to power through it. And by power through it, I mean whine and complain instead of talking to you about this recipe.

So, as you can see, at this point in the recipe we are spreading the fudge over the cooked sugar cookie bars . . . You guys, it’s totally okay that the preamble was about me feeling sick and a long tangent about my old job, because these bars are that easy.

Chocolate is being poured onto the fudge layer in the Sugar Cookie Fudge Bars.

After you spread out the fudge, you pour on this amazing mixture of chocolate and butter. You let it harden over the fudge. Then you have this final perfect bar that is Sugar Cookie on the first layer, Fudge as the second layer, and sort of a Chocolate Ganache as the final layer. Each layer is easier than the one before it, so you really only spend about 10 minutes total hands on with these guys. And then you get total chocolate buttery sugary perfection at the end.

A large bite in the Sugar Cookie Fudge Bars showing the distinct layers of the cookie, fudge, chocolate, and the white zig zag frosting.

I sliced mine kind of thin like Twix bar size, because they are so rich, and then drizzled a little melted white chocolate on top for some prettiness, but you can go ahead and just eat it right from the pan if you want. No judgement.

Please note:  For sanity’s sake, I named the final layer of these bars, the delicious top layer, Chocolate Ganache. You guys. It’s not ganache. Ganache is made with chocolate and cream. This is chocolate and butter. Please put your torches down, I know it’s a misnomer.

Please also note:  If you prefer, you can skip the sugar cookie mix and just use THIS RECIPE for the first layer. It would take longer, but be delicious!

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Sugar Cookie Fudge Bars

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Ingredients

  • Sugar Cookie Layer
  • 17.5 oz Sugar Cookie Cookie Mix I used Betty Crocker
  • 8 TBSPs unsalted butter room temperature
  • 1 egg
  • Fudge Layer
  • 3 cups milk chocolate chips see note
  • 14 ounces sweetened condensed milk make sure you don't buy evaporated milk
  • Ganache Layer
  • 1 cup milk chocolate chips
  • 8 TBSPs unsalted butter
  • 1 cup white chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees and spray a 9 by 13 inch pan with cooking spray.
  • In a large bowl, mix together the sugar cookie mix, butter, and egg until fully combined. Press into the bottom of the prepared pan and cook for 15 to 20 minutes or just until the edges of the cookie begin to turn golden brown.
  • Allow the sugar cookie layer to cool, be sure to wait until it is no longer hot to the touch.
  • In a medium saucepan heat the sweetened condensed milk and 3 cups of the milk chocolate chips over medium heat, stirring until completely combined. Spread over the cooled sugar cookie layer, making it as even as possible.
  • In a small saucepan, melt the butter and the remaining one cup chocolate chips over low heat, stirring continuously until fully combined. Pour over the fudge layer and allow to set.
  • Finally, after the finally layer has set, if you like, melt the white chocolate chips and drizzle over the bars. In the pictures you see above, I have put the white chocolate into a small plastic bag and used it to pipe it over the already cut bars.
  • Store bars in an airtight container and eat within four days.
Author: Lisa Longley

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Sugar Cookie Fudge Bars

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The Sugar Cookie Fudge Bars are in rectangular shapes showing the specific layers of the cookie and fudge and topped with a white frosting zig zag.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Dorothy @ Crazy for Crust says

    Being sick as a mom is the absolute worst!! I hope you feel better. I want these – they turned out amazing!

  2. Mir says

    Aw man. I’m sorry you’re feeling crappy with nobody to cover for you. You need some temporary childcare stat so that you can crawl in bed and Netflix binge! That’s the reason I love getting sick!
    These bars…WOW. I’m SO digging all three layers!
    Feel better!

  3. Melissa Howell says

    I love the cookie fudge combo! These look so delicious! They’d be a hit at any summer party!

  4. Ana says

    I made these- they looked great, I left them to set, came back and the butter and chocolate in the top layer separated!! They turned into 4 layer bars with the top layer being solid butter LOL! I threw them out and remade them with just melted chocolate as the top layer (for fear of ruining them again). They were AMAZING! Definitely saving this recipe but now I have to ask for the future….any ideas why my butter and chocolate separated? I did deviate from the recipe by using dark chocolate chips instead of milk chocolate chips for the top layer, but I don’t see why that would make a difference though. Even though I couldn’t get the top layer down, this recipe is still a keeper in my book! Great combo and my friends loved them too.

    • Lisa Longley says

      Ugh. My best guess would be that the butter and chocolate seemed like they were fully combined when you poured, but they weren’t quite there yet. That is super strange though! I’m surprised!

  5. Sally says

    Any thoughts on using sane tripe (and directions) with a peanut butter cookie mix? ? Would the steps remain the same?

    • Lisa Longley says

      Hi Sally! I could have holiday brain, but I’ve ready your comment about 7 times and can’t figure out what you meant before autocorrect got the best of things. You could definitely use a PB cookie mix though!

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