Both the Fudge Frosting and Coconut Almond Topping are fast and easy, but if time is short, you may substitute a high quality canned fudge frosting for the homemade Fudge Frosting. Even though the canned variety doesn’t contain real butter, it’s extra creamy and quite good, especially when you’re in a hurry. I wouldn’t recommend using the canned variety of Coconut Almond frosting; the lack of real butter is very obvious, and it doesn’t contain near enough coconut or nuts.
Fudge Bars with 2 Toppings
48 bars
2 cups sugar
1 cup butter
4 eggs, separated
3 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla
1 cup milk
2 cups flour
2 cups Fudge Frosting
4 cups Coconut Almond Topping (Use the almond variation)
- Preheat the oven to 350°.
- Line a 12 x 17" jellyroll pan with parchment or grease and flour. Set aside.
- Cream the sugar and butter; add the egg yolks and mix well.
- Mix in the chocolate until smooth, then add the milk and flour and beat until smooth.
- In a separate bowl, beat the egg whites until stiff but not dry.
- Fold them into the chocolate mixture, being careful not to deflate them.
- Spread the batter evenly on the prepared pan and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let sit 5 minutes, then spread the chocolate frosting on one side and the almond pecan frosting on the other.
- Cool thoroughly before cutting into 48 bars
Amount Per Serving
Calories 145 Calories from Fat 64
Percent Total Calories From: Fat 44% Protein 4% Carb. 52%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 29 mg
Sodium 69 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 13 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 1%
