Oatmeal Fudge Bars

Okay, first of all, I have to warn you. I ate more than half of the pan. Just by myself. In one day. 
If you like me are living alone, I suggest stop reading this post. Because these oatmeal fudge bars are dangerous. SERIOUSLY. You CAN'T eat just one. Or two. 
If you are still reading and planning to save this recipe, make sure you gather all your friends and family to share these bars so you don't eat the entire pan by yourself. 
What makes them so irresistible? Well, there is a fudgy, chewy chocolate layer sandwiched between soft, buttery dough. And there's condensed milk in it which is one of my favourite things ever. In other words, I love everything about them. 
But there's one thing. As I've mentioned before, these little bars are quite dangerous. They're really rich so you shouldn't eat more than two at a time. Don't be like me. There are a little bit more calories than you'd prefer, but hey, sometimes you have to treat yourself. You deserve that.

Oatmeal Fudge Bars

113g (1/2 cup) butter, softened

200g (1 cup) light brown sugar

1 egg

1 tsp vanilla extract

156g(1 1/4 cup) flour

135g (1 1/2cup) quick-cooking oats 

1 tsp baking powder

1/4 tsp salt

Fudge layer:

200g (1/2 can) sweetened condensed milk

160g (1 cup) semisweet chocolate chips

15g (1 tbsp) butter

1 tsp vanilla extract

1) In a medium bowl, combine together the flour, baking powder and salt. Set aside.

2) With your mixer, beat butter and sugar until soft anf fluffy. Add egg amd beat until incorporated. Beat in the vanilla.

3) Stir in the dry ingredients and mix to combine. Add oats and stir just until combined.

4) Spread 3/4 of the dough in a greased 8x8 inch (20x20 cm) metal or silicon pan. Reserve the remaining dough for the topping. Refrigerate it while you prepare the fudge layer.

5) In a saucepan, melt butter. Add condensed milk and chocolate chips. Heat just until the chocolate is melted and the mixture is smooth. Remove from heat. Pour the warm fudge layer over the oat layer. Top with small bits of the reserved dough. 

6) Bake in a preheated oven (180C/350F) for 25-30 minutes or until lightly golden on top. Let cool completely and refrigerate overnight. Cut into squares and enjoy! (I like keeping mine in the fridge all the time).

Recipe adapted from here.

Healthy Chocolate Oat Fudge Bars

I always believed that raw food could never be as delicious as ordinary baked goods which are packed with butter and refined sugars. But now I think that it's just very difficult to compare it. The taste between raw and baked desserts is very different. Raw desserts usually don't have that chewy glutinuous texture and butter flavour. But there are other ingredients like nuts, dried fruits, oats or coconut oil which create a fantastic taste when combined together. Another good thing is that you don't have to feel bad about eating it.

Recently I have been trying to use honey instead of sugar as much as I can. I also bacame quite obsessed with coconut oil. It's perfect for making desserts like these. However, only unrefined coconut oil guarantees that amazing taste. 
The Idea of these bars came up to my mind when I terribly wanted something sweet (nothing surprising) and there was nothing around me. So I decided to create something healthy out of the ingredients I had that moment. Honestly, I didn't think these will turn out THAT good. I mean, so chewy, sweet and brownie-like. In fact, I ate a third of it when I was making it. It's like eating a cookie dough. Couldn't it be any better?? So I finished these bars at once (but it really makes more than 1 serving. Only I can eat so much). And I was making them the next day also. And then the next day again. Etc. 

Feel free to add some chopped nuts, dried fruits or anything you like. But first try them plain. Enjoy and feel good about what you eat!

Healthy Chocolate Oat Fudge Bars

30g unrefined coconut oil

5 tbsp honey
2-3 tbsp cocoa powder*
50g unsweetened dried coconut
1 ½ cup quick cooking oats
Few drops of almond extract (optional)

*The amounts of the ingredients do not have to be strictly accurate here - you may add more or less according to your taste. If adding more cocoa, you might have to add more honey too. Just taste it during the process of making and decide wheather you need to make any changes.

1)  Grind the oats to a fine flour.

2) In a medium bowl, combine together the cocoa powder, dried coconut and ground oats.

3) In a small saucepan, combine together the coconut oil and honey. Set over low heat and stir to combine. Remove from heat when melted.

4) Pour the melted honey/coconut oil mixture into the oat mixture and stir to combine. Add almond extract, if using. Use your hands to knead if needed. Press down into a small square baking pan and refrigerate several hours. Cut into squares and enjoy.

**This recipe makes quite a small batch - I used a 10x20cm square pan. So feel free to double the ingredients!

Recipe by collecting memories

Coffee Fudge Tart

Coffeeee!! When I first saw the recipe called "coffee fudge tart" - I was sure I'm going to try it. For me, coffee flavoured desserts are even better then the chocolate ones. Every coffee lover will like this.Such a rich coffee flavour and a chewy fudge-like consistency. There's nothing better. Though I was a little bit worried when after 25 minutes the tart was still undercooked, at the end I wasn't disappointed. I was happy! Because the tart was a-m-a-z-i-n-g. Try this out and you'll see that.

P.S. I post some of my photos I made last year because today the sun is shining and it feels like spring!

For the pastry
175g salted butter, softened
50g caster sugar
1 egg yolk
250g plain flour

For the filling
125g butter
250g brown sugar
10g instant coffee
90ml Kahlua liqueur
2 eggs, lightly beaten
50g self-raising flour

For the pastry, cream the butter and sugar together until light and fluffy. Add the egg yolk and stir until fully incorporated. Add the flour and mix until the pastry forms a ball.

Wrap the pastry in plastic wrap and chill for around 20 minutes. Roll out the dough to fit the tart tin and refrigerate until needed.

Preheat the oven to 180C while you prepare the filling.

Heat the butter and sugar together in a saucepan over a low heat, until melted. Transfer the mixture to a large mixing bowl and add the coffee grounds and Kahlua. Stir in the beaten eggs and then the flour. Mix until everything is well combined, smooth and glossy.

Pour the mixture into the chilled pastry case and bake for 20-25 minutes. (The baking time looks ridiculous - Fow me it took an hour! That's why be careful with it - check the tart with a toothpick.) Remove from the oven and cool. You can serve it with ice-cream.

Chocolate Fudge

 Yesterday I took my camera and went out to look around. The autumn is beautiful but the weather is getting colder. That's why I made these yummy chocolate fudge to have a cozy evening with something sweet. As always.

 Here is the recipe and if you like sweet things you should really make it. I made some changes in the recipe. It called for walnuts but I didn't have them at hand so I skipped it. I'm sure the fudge would be even better with nuts so you can definitely add some.

Chocolate Fudge

2 ½ cups sugar

110g unsweetened chocolate

1 cup (200ml) heavy cream

3 tbsp butter

1 tbsp corn syrup (I used honey)

1 tbsp vanilla

1 cup of chopped walnuts (I ommited these)

1 tbsp of coffee liqueur (The recipe didn’t call for it but I thought it would add some good flavour)

1. Line a 20x20 cm baking dish with parchment paper.

2. In a heavy-bottomed saucepan, combine the sugar, chocolate, cream, 1 1/2 tablespoons of the butter, and corn syrup.

3. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.

4. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.

5. Remove the cover and attach a candy thermometer to the pot.

6. Cook until the thermometer reaches 112 degrees C. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 55 degrees C.

7. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm.

8. Cut into pieces and store in an airtight container for up to a week.

 Mmmm!!