Fudge Nut Bars
Fudge Nut Bars are a rich, chocolatey sheet cake topped with warm fudge icing and packed with crunchy pecans. This easy, nostalgic dessert is perfect for slicing into squares and sharing at potlucks or family gatherings.
Fudge Nut Bars
Fudge Nut Bars
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12-16
Prep Time
15 minutes
Cook Time
30 minutes
This vintage recipe for Fudge Nut Bars blends buttery cake with deep cocoa flavor and the satisfying crunch of pecans. The batter is simple—made with pantry staples like flour, eggs, cocoa, and sugar—then baked in a pan and finished with a luscious chocolate glaze while still warm. Sprinkling the flour over the pecans helps distribute them evenly without sinking. The result is a dense, brownie-like cake that’s rich, nutty, and melts in your mouth. Serve it as a casual treat, or dress it up with ice cream for a classic Southern dessert.
Ingredients
For the cake:
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1 stick butter
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1 cup sugar
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1 cup chopped pecans
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4 Tbsp cocoa
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¾ cup flour
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2 eggs
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1 tsp vanilla
For the icing:
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1 stick butter
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1 square of chocolate or 4 Tbsp cocoa
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6 Tbsp milk
Directions
Make the Cake
Preheat oven to 350°F. Grease a medium (about 8x8 or 9x9 inch) baking pan.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a small bowl, sprinkle a bit of the flour over the chopped pecans and toss to coat.
Add the remaining flour and cocoa to the wet mixture and stir until combined.
Fold in the floured pecans.
Spread batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Remove from oven and prepare to ice the cake while still warm.
Make the Icing
In a small saucepan, melt the butter over medium heat.
Add cocoa (or chocolate square) and milk. Bring to a gentle boil, stirring constantly.
Remove from heat and stir in 1 box of sifted powdered sugar and vanilla until smooth.
Pour over the warm cake and spread evenly. Let icing set before slicing into squares.
Recipe Note
- Dusting the pecans with flour prevents them from sinking during baking.
- This cake is best served warm or at room temperature.
- Store covered at room temperature for up to 3 days.