Fudgy Layer Squares

Fudgy Layer Squares are delicious, quick and easy, and no-bake. - Bake or Break

It seems that lately I’ve been inundating you lovely readers with an abundance of no-bake recipes. My only reasoning is that it has been yet another long, hot summer, and baking has not been high on my list of desired activities. I will get the oven turned on again soon, though. Fall may actually be on its way. In the meantime, here’s another no-baker.

I was flipping through Betty Crocker’s Cookie Book in an effort to find something quick to make for dessert when I happened upon this recipe. It did prove to be extremely easy. So much so, that I made it simultaneously with our dinner.

The bottom layer of this dessert is extremely good. In fact, I’m thinking that I may use it for something else in the future. A chocolate-nut crust would be a good foundation for many a good thing, but I’m thinking cheesecake.

Strangely enough, Quinn and I both had the thought that they taste like Christmas. Now, what that means exactly, I’m not sure. I’m just throwing that out there.

I would like to make them again with a bit less sugar or with something to tame the sugar a bit. Mixing some cream cheese into the filling would definitely be an idea worth trying. If you make them as written, cut them into very small bars. A little of these goes a long way.

Fudgy Layer Squares

Yield: 16 2-inch squares

Prep Time: 20 minutes

Ingredients:

For the crust:

  • 1/2 cup unsalted butter
  • 1 & 1/2 ounces unsweetened baking chocolate
  • 1 & 3/4 cups graham cracker crumbs
  • 1 cup chopped nuts (I used hazelnuts)
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups confectioners’ sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 & 1/2 ounces unsweetened baking chocolate

Directions:

To make the crust:

  1. Line a 9″ x 9″ x 2″ pan with aluminum foil.
  2. Melt butter and chocolate in a medium saucepan over low heat, stirring frequently. Remove from heat.
  3. Stir in crumbs, nuts, sugar, water, and vanilla.
  4. Press mixture into bottom of pan. Refrigerate.

To make the filling:

  1. Mix confectioners’ sugar, butter, milk, and vanilla until well-blended. Spread over crust. Refrigerate for 15 minutes.
  2. Melt chocolate and drizzle over filling. Refrigerate for about 2 hours.
  3. Remove from pan, using foil to lift. Cut into squares.
  4. Store covered in the refrigerator.

Recipe adapted from Betty Crocker’s Cookie Book.