Chocolate Fudge and Cookie Bars (Palha Italiana)
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Chocolate Fudge and Cookie Bars (Palha Italiana)
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Chocolate fudge cookie bars (palha Italiana) easily made with sweetened condensed milk, cocoa powder, butter, and store-bought cookies. It's to die for!
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Ingredients
- For the chocolate fudge and cookie bars:
- 2 cans sweetened condensed milk 14 oz
- 6 tablespoons cocoa powder unsweetened
- 2 tablespoons butter melted, unsalted
- 1 teaspoon vanilla extract optional, pure
- 160 g vanilla wafer cookie chopped, or 5.5 oz, Nilla cookies, or other cookies of your choice
- For the topping : optional
- 1 cup semisweet chocolate chips
- ⅓ cup heavy cream
- 36 raspberries fresh
- ⅓ cup white candy melts melted according to the package or powdered sugar only, or white chocolate
Instructions
- 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.
Notes
- 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.
Nutrition Information
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Calories
515kcal
(26%)
Carbohydrates
70g
(23%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
46mg
(15%)
Sodium
175mg
(7%)
Potassium
484mg
(10%)
Fiber
3g
(12%)
Sugar
58g
(116%)
Vitamin A
405IU
(8%)
Vitamin C
4mg
(4%)
Calcium
256mg
(26%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 46mg | 15% |
| Sodium | 175mg | 7% |
| Potassium | 484mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 58g | 116% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 256mg | 26% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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