The Ferguson Recipes


59 - Portuguese Fudge Bars
60 - Honey Peanut Butter Cookies
61 - Jubilee Jumbles
64 - Microwave Chocolate Syrup Brownies
65 - Microwave Texas Brownies
66 - Texas Brownie Frosting
67 - Uncle Dave's Husky Treats
68 - Uncle Dave's Toffee Bits
69 - Lemon Raspberry Cheesecake
70 - Peanut Buster Bars
71 - Cake Mix Chocolate Chip Cookies
74 - Jake's Marinade
76 - Potato Gratin With Boursin Cheese
77 - Dill Sauce
78 - Chocolate Chip Cookies
79 - Jack Zucchini Chicken
80 - Crispy Orange Oatmeal Cookies
82 - Jersey Beef
84 - Prime Rib And Roast Seasoning
85 - Chicken Pot Pie
Experience the rich decadence of these Portuguese Fudge Bars, featuring a moist chocolate cake base topped with your choice of two extraordinary frostings. The classic version combines buttermilk-enriched chocolate frosting with chopped nuts, while the alternative layers melted marshmallows beneath a crispy chocolate-peanut butter-rice cereal topping. Baked in a jelly roll pan for perfect thickness, these indulgent bars deliver intense chocolate flavor with contrasting textures in every bite.
I hate margarine, so I assume you can replace it with butter.
Ingredients
Make the cake.
Bring to a boil:
     1 cube margarine
     1 cup water
     1/4 cup cocoa
     1/2 cup crisco or oil
Sift In A Bowl:
     2 cups flour
     2 cups sugar
     1/2 tsp. salt
Combine boiled and dry ingredients, then add:
     2 eggs
Beat well, then add:
     1 tsp. vanilla
     1/2 cup buttermilk
     1 tsp. baking soda
Pour into a greased jelly-roll pan and bake at 375° for 20 minutes.

While that is baking, make the frosting.
Bring to a boil:
     1 cube margarine
     1/4 cup cocoa
     1/2 cup buttermilk
Add to boiled mixture:
     1 box powdered sugar
     1 tsp. vanilla
     1/4 tsp. salt
     1 cup chopped nuts
Pour over cake as it comes from the oven. Allow to cool, cut into bars, and enjoy!!!!

Here is another topping for the cake:
Melt:
     4 cups marshmallows
Spread on cake
Melt in pan:
     1 cup peanut butter
     3 TBS. butter
     1 cup chocolate chip
     2 cups rice krispies
Stir together and spread on top of marshmallows.

Directions
See Ingredient Listing

Serving Size: Makes approximately 24 cake bars.

๐Ÿง‘โ€๐Ÿณ The Cook:  Gerri Kenny ๐Ÿ”‘ Keywords: cookies, desserts, fudge, sweets
๐Ÿ—‚๏ธ Categories: ๐Ÿช Cookies & Bars
๐Ÿ“š Cookbooks: The Sears Sun, The TFR Cookbook
Recipe #59 was added on April 22, 2006 and last updated on November 04, 2021.
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