Tuesday, July 30, 2013

Fudge Four o'Clocks: Fudge Cookie Bar Recipe


Fun little recipe from a 10 cent find: Fudge Four O'Clocks from The Cookie Book. It uses unsweetened chocolate squares and bakes up similar to brownies. Top with a fluffy vanilla frosting and lightly toasted mammoth pecan halves for full retro effect.

Fudge Four O'Clocks


  • 2 squares (2 ounces) unsweetened chocolate
  • 1/4 cup shortening
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 cup chopped pecans


  1. Melt chocolate and shortening together in a bain marie over low heat.
  2. Beat eggs until thick, and add in sugar gradually. Continue beating eggs until light.
  3. Add in chocolate mixture and mix until well combined.
  4. Sift the dry ingredients together and add to the egg mixture alternately with the milk.
  5. Stir in the chopped pecans.
  6. Spread in two 8x8 baking pans that have been well greased.
  7. Bake in a preheated 325 degree oven until the batter tests done, about 20 minutes.
  8. Cut into bars when cool.

Renee Shelton, Creator of PastrySampler.com

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