Cook first four ingredients over low heat until margarine melts.
Bring to a hard boil.
Boil for 1 minute.
Take off burner and add 1 teaspoon of vanilla.
Beat until almost thick.
Add nuts (if desired) for fudge.
For base/topping, cream butter, sugar, eggs, and vanilla.
Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
Spread 2/3 of this into 9x13 pan (it will be a bit thin).
For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
Shape the remaining dough into circles and press them into the fudge.
Bake at 350\u00b0 for 25 minutes, or until topping is lightly browned.
Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
Enjoy!
For cookie dough cream together margarine
br>Cover and freeze.
For Fudge Sauce:
Combine evaporated milk
over.
Bake at 350 for 50-60 minutes until cake
Fudge sauce: Melt chocolate chips and
rust at 325 degrees F for about 4 minutes to set
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
nto the prepared molds. Bake for about 30 mins. Allow to
mong the ramekins.
Bake for 20-25 mins, until well
aper over 2 opposite sides for handles.
Sift flour, baking
uffin pan with paper liners. For the batter, combine the flour
tarts to bubble rapidly. Boil for about 10 minutes, stirring constantly
n coffee liqueur. Let cool for 10 minutes.
Spread 1
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.