Fireman's Fudge Bars
- Ready In:
- 3hrs 10mins
- Ingredients:
- 20
- Yields:
-
48 squares
ingredients
-
First Layer
- 118.29 ml soft butter
- 73.94 ml granulated sugar
- 29.57 ml cocoa powder
- 7.39 ml vanilla extract
- 1 large egg
- 394.39 ml crushed graham wafer crumbs
- 236.59 ml flaked coconut
- 118.29 ml pecans, chopped
-
Second layer
- 157.80 ml evaporated milk
- 2.46 ml salt
- 354.88 ml chocolate chips
- 394.39 ml granulated sugar
- 354.88 ml mini marshmallows
- 4.92 ml vanilla
-
Third layer
- 59.16 ml soft butter
- 44.37 ml evaporated milk
- 29.58 ml hornes custard powder
- 473.18 ml powdered icing sugar
-
Fourth Layer
- 113.39 g semisweet chocolate
- 14.79 ml butter
directions
- This is all no bake. Do each layer and let chill before the next.
- Layer one: cream butter and sugar well; stir in cocoa powder, vanilla, and egg. Beat well creamed.
- Stir in the coconut, wafer crumbs, and nuts.
- Press into an ungreased 9 x 13 inch pan.
- Place in fridge to set.
- Layer Two: Mix milk, sugar, and salt in a sauce pot over med heat.
- When mixture begins to boil, time and boil for 5 minutes.
- Remove from heat.
- Add marshmallows, and chipits.
- Stir well until all is melted.
- Add vanilla; stir.
- Pour over the bottom layer.
- Chill until firm.
- Layer Three: Cream butter, custard powder, icing sugar, and milk.
- Beat well until creamy and no lumps.
- Spread over the firm chocolate layer.
- Return to fridge and chill two hours.
- Layer Four: Melt chocolate with the butter.
- Cool a minutes or two.
- Pour over the chilled layer; spread evenly.
- Return to refrigerator, until firm.
- Cut into squares.
- Keep chilled, or in freezer, take out 20 minutes before serving.
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RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.