Oatmeal & Coffee Stout Fudge Bar
By Annemarie Maitri - Fall 2016 Issue
The beer in this recipe adds just the right amount of bitterness so the dessert isn’t too sweet. Oh, and it’s topped with crispy bacon (because you can’t have a tailgate without bacon).
Recipe Detail Serves: 15 30 minutes Prep Time, 20-23 minutes Cook Time
For the batter: Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler (or in a medium metal bowl placed over a small pot of simmering water), stirring frequently. Once melted and slightly cooled, sift in cocoa. Set aside. In a large mixing bowl, combine eggs, sugar and vanilla. Mix on medium until combined, about 2 minutes. Fold in sifted flour and salt. Fold in chocolate mixture. Add beer and mix on medium another 2 to 3 minutes.
For the filling: In a large bowl, combine oats, coconut, sugar, cinnamon and walnuts. Massage in butter and beer until mixture is wet and sticking together.
To bake: Grease a 9-by-13-inch baking dish. Spread half the batter across the bottom. Sprinkle filling across the batter. Top with remaining batter. Bake for 20 to 23 minutes, or until a toothpick poked in the center comes out slightly clean.
For the beer glaze: While stirring, slowly add beer to powdered sugar until it creates a thick glaze. Pour or drizzle in a cross-hatch pattern across top of cooled bars.
To serve: Cut into 2- to 3-inch squares and garnish with crumbled bacon, if desired. Enjoy!