Epic Fudge Nut Bars-Triple Layer Cookie Bar Recipe

Triple Cookie Bar Treat! Fudge Nut Bars: Creamy pecan fudge meets a tender cookie crust. Easy bake, epic taste. You’re welcome!

If you’re a fan of dessert bars, why not give these delightful treats a whirl: bright and cherry Raspberry Lemonade Bars, Strawberries and Cream Magic Bars make a tasty Summer dessert, and Fall flavors come together in these Gingerbread Pumpkin Bars.

Why This Fudge Bar Recipe Is Epic!

You’ll be wowed by the fudge nut bar cookie’s balance of flavors and texture! Rich and tangy cream cheese fudge that isn’t overly sweet, surrounded by a cookie crust. Top that all off with crunchy, buttery toasted pecans, and you’ve got an epic-tasting cookie bar!

• Triple Treat: These fudge bars are a 3-layer delight – cookie on the bottom, chocolate and fudgy in the middle, with more cookie on top!
• Quick and Tasty: Whip up this treat in just 40 minutes from start to finish – perfect for impromptu cravings.
• For Sharing: A guaranteed crowd-pleaser, these bars vanish faster than you can say “delicious!”

Ingredients

No fancy ingredients or techniques are required, just epic flavors that come together in a mouthwatering combination. Satisfy a sweet tooth, share with friends, or keep it all to yourself (I won’t judge!).

For specific amounts, please refer to the printable recipe card at the bottom of the post.

Chocolate Pecan Fudge Layer:

• Semi-Sweet Chocolate Chips – semi-sweet chips balance the sweetness of the cookie bar crust. 
• Cream Cheese – bring to room temperature for a smoother melt into the pecan fudge.
• Evaporated Milk – Make sure you use evaporated milk, NOT sweetened condensed milk because it contains high amounts of sugar. Sweetened condensed milk will make the fudge bars overly sweet when paired with the cookie crust.
• Chopped Pecans – Nuts add texture and flavor to the fudge and a crunchy topping.

Cookie Bar Base and Topping:

• Sugar – white granulated.
• Butter – Soften so that fingertip pressure leaves a slight indent. 
• Large Eggs – Bring them to room temperature before adding to the cookie batter.
• Vanilla Extract – Use pure vanilla extract for the best aromatic flavor.
• All-Purpose Flour – Use the fluff, spoon, and level method for the ideal texture.
• Baking Powder – creates a lighter crumb for the cookie layers. For the ideal outcome, ensure that your baking powder is fresh.
• Salt

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How To Make Triple-Layer Fudge Cookie Bars

Fudge nut bars are so satisfying to sink your teeth into and surprisingly simple to pull together! Within ten minutes, this yummy fudge treat is in the oven, making your house smell like heaven! Grab your ingredients, tools, and preheat the oven.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

• 9×13” Baking Pan
• Non-Stick Spray*
• Medium Saucepan
• Mixing Bowl
• Electric Mixer
• *Optional: Parchment Paper

How To Measure Flour Properly: Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 125 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

Fudge Nut Bar Directions:

1. Start off by preparing your baking pan and set aside.
2. Fudge Layer: Combine all fudge-filling ingredients except the nuts, stirring over low heat until melted. Add chopped pecans.
3. Cookie Layers: Cream sugar and butter until fluffy; add eggs and vanilla, then slowly add flour, baking powder, and salt, mixing until just combined. 
4. Press half the cookie mixture into the pan, then spread the pecan fudge filling over the sugar cookie crust.
5. Spread* the rest of the cookie mixture on top, pat down gently, and sprinkle with nuts.
6. Bake pecan fudge cookie bars for 30 minutes or until the top crust is light to medium golden brown.
7. Allow bars to cool in the pan (no cheating!) before cutting.

*If the cookie mixture is too thick to spread, use your hands to place dollops of the cookie mixture over the fudge filling.

Hacks For Room Temperature Baking Ingredients

As any well-seasoned baker will tell you, when an ingredient is designated “room temperature,” there’s science behind it. I don’t know about you, but I don’t always have time for “science” when I need a wonderfully textured and delicious baked good quick! 

What I do have are some tried and true hacks to get ingredients room temp to bake on the fly!

How To Get Butter To Room Temperature Quickly:

I like the trick that uses a tall glass or jar filled with hot water, drain, and turn upside down over a vertical stick of butter. Viola! Another quick hack to soften butter is to shave on a mandolin.

DYK? It is safe to keep butter at room temperature. Leave it out a day before baking as long as it isn’t too warm in your kitchen.

How To Soften Cream Cheese Faster:

Cube cold cream cheese, space on a plate, lightly cover with wrap, and let it sit for ~10 minutes in an oven with the light on. Check ½ way through. Or, put the unopened box in a zip-top bag, seal it tightly, and let it float in warm, not hot, water. Change the water once or twice as it turns cool.

How To Get Eggs* To Room Temperature Quicker:

Place eggs in a single layer in a bowl of warm water and gently roll them. The water will cool quickly with careful motion. Repeat, and let sit for five minutes. DO NOT use hot water, ever, or you’ll end up with a useless semi-soft-boiled egg!

*Note: You don’t want to leave eggs out longer than 2 hours before using them. Also, be sure your eggs are rinsed and wiped with a paper towel before soaking them in warm water.