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Thursday, October 13, 2011

Sweet Thursday! Recipe and Link Up!

 Happy Sweet Thursday Everybody! Thank you for choosing this blog as your "Virtual Coffee Shop" Relax and enjoy the atmosphere, the friends and a good cup of coffee if you like... or a cup of tea/hot chocolate if that's what you prefer! Today... as every Thursday (since last week) we are going to be talking about "sweets/desserts" that's what makes our Thursdays sweet! I will be sharing a recipe and then I'll just ask you to "link-up" with us to your blog... where you will be featuring something sweet like a type of dessert, something baked, candy or any kind of sweet treat! and hopefully you'll also share the recipe with us! Hopefully you will share our "Sweet Thursday Button" too!

So here goes my recipe!

I made this recipe for hubby's birthday this year... He REALLY loved it... I just changed it a little bit and used sliced almonds instead of walnuts because hubby prefers them! I found the recipe in the "Martha Stewart LIVING Magazine"

Chocolate Almond Fudge Bars

Ingredients  (Yield: Makes 3 dozen)

  • Vegetable oil cooking spray
  • 27 store-bought chocolate wafer cookies (6 ounces)
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • Table salt
  • 1 stick plus 2 tablespoons unsalted butter
  • 1 pound bittersweet or semisweet chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup toasted and sliced almonds (or finely chopped walnuts if you prefer)
  • Coarse salt, preferably fleur de sel (I used Kosher Salt)


  • Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
  • Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
  • Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
  •  Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle almonds and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
  • Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.

© Paloma King

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