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Fudge Shortbread Bars

Fudge Shortbread Bars




35 bars


20 minutes


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  • 1-1/2 cups all purpose flour
  • 1/2 cup Fleischmann's® Corn Starch
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter cut into piecies


  • 1 cup semi-sweet chocolate chips, divided
  • 2 tablespoons butter
  • 1/4 cup Mazola® Corn Oil
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/4 cup all purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chopped pecans, optional



  1. Preheat oven to 350ºF. Spray a 13 x 9-inch baking pan with cooking spray.
  2. CRUST: Combine flour, corn starch, powdered sugar and salt in a large bowl. Add butter and beat with mixer at medium speed until mixture resembles coarse crumbs; press firmly into bottom and 1/4-inch up side of prepared pan.
  3. Bake 15 to 17 minutes or until golden brown. While crust is baking, prepare fudge filling.
  4. FUDGE FILLING: Melt 1/2 cup chocolate chips and 2 tablespoons butter in a medium saucepan over low heat, stirring occasionally. Remove from heat; stir in oil, brown sugar and granulated sugar. Add eggs, one at a time. Stir in flour, salt, vanilla, remaining 1/2 cup chocolate chips and pecans, if desired.
  5. Pour filling over hot crust. Return to oven and bake 20 minutes or until just set. (Bake 3 to 5 minutes longer for firmer bars.) Cool completely on wire rack before cutting into bars.


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