How to Make the Best Pecan Fudge Crunch Bars

These little Pecan Fudge Crunch Bars of heaven are super quick & easy to make! A soft & chewy cookie base topped with oodles of silky melted chocolate, finished off with crunchy chopped pecans & indulgent fudge pieces. Do you need any more justification to make them that that?!

Here is what you will need to make 16 bars.

• 150g Unsalted Butter, Room Temp
• 135g Soft Light Brown Sugar
• 1 Egg Yolk, Room Temp
• 1 tsp Vanilla Extract
• Pinch of Salt
• 170g Plain Flour
• 175g Finely Chopped Milk Chocolate OR Chocolate Chips
• 50g Pecans, Roughly Chopped
• 75g Fudge Pieces

Essential Equipment

• 20cm (8″) Square Baking Tin

Step 1: To Make the Cookie Dough

Preheat your oven to 180°C/Fan 170°C and lightly grease & line your tin with baking paper.

Firstly, in an electric stand mixer or in a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Then add in the egg yolk, vanilla extract and the salt & give it a mix until it’s nice & smooth again.

Step 2: To Make the Cookie Dough

Next, dump in the flour and beat again until it comes together to form a dough. You can do this in the mixer still or, like me, by hand with a spatula.

Step 3: To Bake

Press the dough out evenly into the base of your prepared tin.

Place into the oven to bake for 18-22 minutes until golden on top.
Meanwhile, if you haven’t already, chop your milk chocolate (if using) and your pecans.

Step 4: Adding the Chocolate Layer

While the cookie base is still hot, spread over the chopped chocolate/chocolate chips and allow to melt. Smooth around with a spatula a little bit to encourage it.

Step 5: Adding the Toppings

Then scatter the chopped pecans evenly over the melted chocolate.

Step 6: Adding the Toppings

Followed by the fudge pieces… and you're all done!

Allow to cool completely in the tin before removing & slicing into 16 bars (4 x 4 grid.)
Store in an airtight container at room temperature (I prefer metal) and consume within 5 days.

Step 7: Tadah!

And there you have it! Didn’t I tell you it was easy? You don’t even have to go out your way to melt the chocolate as the cookie base does it all for you. Nice and simple! These really are delightful little treats though, I highly recommend you give them a go. I’ve naturally taste tested at least 7 bars myself just to make sure they’re safe for public consumption. I think you’re all good to go!

For more awesome step by step recipes check out www.kitchenmason.com

Comments

[joweeks]

i love this. i have to try this it looks so good

[KitchenMason]

Aww thank you :)

[OneBirdieMa]

I just love reading English! I'm not fluent myself, being a thorough-going American, but I am learning to translate back from the mother tongue! (Bad joke over. Sort of.) Please correct me if I'm wrong: "plain flour" masquerades as 'white' (bleached or unbleached) flour over here, right? And 'soft light brown sugar' -- thank G*d you've given the weight 'cause I only know packed brown sugar measurements, and 135 grams means 2/3 cup packed brown sugar. But when it comes to "fudge pieces", I'm lost! Does this mean chocolate fudge? The real kind, cooked to the soft ball stage, using milk (or cream?) and baking chocolate and sugar and and and over hot water? (Lest some American reading this think, "Whaaaa?" just remember that in Brit-speak "biscuit" is entirely different than in Americanese. // Only recommendation I'd make would be to toast the pecans before topping the bars with them. Best would be before they are chopped, stove top in a skillet over medium heat stirring every minute or so and pulling them when they become fragrant; put on cutting board and when cool chop them. If the pecans are already in pieces, do the same but be very careful because they will burn much more easily.... // I envy you SEVEN of those bars! And you got yourself up off the floor how long after eating the 7th one? I AM glad to know they are safe 'cause they're now on my bake soon list. // I want to give you an award for the literary value in your last three sentences. Many thanks for this recipe 'ible (recip-'ible?) -- RB, Alexandria, VA USA

[Viaticus]

Excellent English - and I used all-purpose flour. It works fine for this recipe.

[KitchenMason]

Hey! Yes I believe plain flour is bleached/unbleached flour in the US. If you need help with grams to US cups etc, head over to my website & sign up. (www.kitchenmason.com) I'm giving away a free kitchen conversion cheat sheet which will make that super easy. As for fudge pieces, you see the little light brown cubes on the top of the bars? That's the fudge pieces. Just very small cubes of vanilla fudge. We can just buy them in the shops here, not sure about a US substitute? Toasting the pecans is a great idea, thank you! I have a 2 year old, so burning off 7 of these babies is easy haha! And you're welcome, glad you like the recipe :)