ISO: ISO Does anyone know of the name of a cookie that has a fudge layer between

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dawnnys

Well-known member
a bottom crust and a similar thin, top layer? Almost like a pie crust, but more buttery. Soft layer of chocolate fudge in the middle layer, then cut into squares? Almost tasted like a cross between fudge and pudding. Decadent!!

 
Sounds like oatmeal fudge bars.... thin bottom layer of oatmeal crust and thin dough randomly

on top with fudgey middle?

 
I think this is definstely the right fugey center, but the

crust/top wasn't oatmeal... it was more like a buttery, thin pie crust. I wonder if it could've been phyllo? Thank you - I may experiment a little.

 
that sounds like what I posted Dawn, at 19560.1 - the topping has no oatmeal - more like pie crust

 
Ok, but I'm a little confused... how did you

make the top crust? I've seen recipes for this, but it had same topping, up and down.

Could you share the recipe please? Thanks!

 
Haha, but you only eat one or two and you're satisfied

Come on, Marilyn, you know you want to make them!

 
Ok, so I'm going to try these, but I'm winging it. Do you blind bake the

bottom crust first (if I decide to go the phyllo-dough-route), then fill with the fudgey mixture and then the top layer, then bake again at 350F for 1/2 hour? Covered, or uncovered?

Or put it all together and just bake it once?

How many layers, maybe like 2 or 3? Brush butter in between?

 
This recipe doesn't blind-bake -- it's all done at once. If you are using phyllo on top...

I would assemble the bottom crust, pour in the fudge part, then layer maybe 3 phyllo sheets (buttered) on top of that and bake. I bet it would be fabulous!

 
That's the recipe I found with the oatmeal, where I got the fudge-part recipe. I'm just

wondering if I use phyllo dough on the top and bottom, do you blind bake the bottom first.

I know this is completely different that the recipe that we saw, so I'm asking everyone out there. Thanks!

 
good question... I mostly use phyllo for baklava but your recipe has a 'wet' filling

I can see the top phyllo getting nice and crunchy, but I think the bottom is going to be soggy either way (with or without blind baking).

Any other suggestions out there?

 
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