Chocolate Fudge and Cookie Bars (Palha Italiana)
Chocolate fudge cookie bars (palha Italiana) easily made with sweetened condensed milk, cocoa powder, butter, and store-bought cookies. It's to die for!
- For the chocolate fudge and cookie bars:
- 2 cans sweetened condensed milk 14 oz
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract optional
- 160 g vanilla wafer cookies or other of your choice chopped, or 5.5 oz, Nilla cookies
- For the topping : optional
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 36 fresh raspberries
- 1/3 cup white candy melts or white chocolate melted according to the package or powdered sugar only
In a large non-stick skillet, whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the melted butter.
Cook mixture over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 10-15 minutes).
The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Mix in the vanilla extract if desired.
Remove pan from the heat, add the chopped cookies, and mix them together with a wooden spoon until cookies are completely mixed in the chocolate fudge mixture.
Line a 8 x 8-inch pan with a greased sheet of heavy duty aluminum or with plastic wrap, allowing it to overlap 2 opposite sides.
Place mixture into the lined pan and smooth the top with a spatula, making sure mixture is level. Cover and refrigerate for at least 12 hours or until set. Right before serving, lift the foil or plastic, place on a flat surface, cut into squares or rectangles, and sift powdered sugar on top of each bar. This is the traditional treat.
If you would like to top them with chocolate ganache and berries instead of powdered sugar, place the chocolate chips and heavy cream in a microwavable bowl and microwave on medium power for about 1 minute.
Stir together well and microwave again until chocolate has melted. Whisk well until obtaining a smooth mixture/ganache. Spread chocolate ganache on top of the fudge and cookie bars (without the powdered sugar), place raspberries on top, drizzle melted white chocolate, and refrigerate until ganache is set.
Serve chilled and enjoy! YIELD: 10 or more depending of the size of each bar.
STORAGE: Store in a clean airtight container in the fridge for up to 3 days. Freezing is not recommended because cookie can become mushy once treat is thawed.
Calories: 515kcal | Carbohydrates: 70g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 175mg | Potassium: 484mg | Fiber: 3g | Sugar: 58g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 256mg | Iron: 1.7mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.