Fudge Ripple Squares Recipe

3 1 3
Fudge Ripple Squares Recipe
Fudge Ripple Squares Recipe photo by Taste of Home
Publisher Photo

Fudge Ripple Squares Recipe

Read Reviews
3 1 3
Publisher Photo
When my four children were growing up, this was a frequent birthday treat. Now, my grandchildren request it. (I am the grandmother of three and great-grandmother of one.) It also could be served at a tea or at a card party. -Phyllis Rank, Wapato, Washington
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons baking cocoa
  • 2/3 cup chopped walnuts, divided
  • 3 tablespoons butter

Directions

In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Set aside.
Combine the cocoa, 1/3 cup walnuts and remaining sugar. Spoon a third of the batter into a greased 9-in. square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter.
Sprinkle with remaining walnuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Cocoa Ripple Squares in Country Woman March/April 1998, p33

Nutritional Facts

1 piece: 380 calories, 22g fat (6g saturated fat), 60mg cholesterol, 348mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 7g protein.

  • 1/2 cup shortening
  • 1 cup sugar, divided
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons baking cocoa
  • 2/3 cup chopped walnuts, divided
  • 3 tablespoons butter
  1. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Set aside.
  2. Combine the cocoa, 1/3 cup walnuts and remaining sugar. Spoon a third of the batter into a greased 9-in. square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter.
  3. Sprinkle with remaining walnuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Cocoa Ripple Squares in Country Woman March/April 1998, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFudge Ripple Squares

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
maggieaw User ID: 4163584 202634
Reviewed May. 11, 2011

"I expected this bar to be like a blonde brownie, however the texture reminded me of a coffee cake. Not my favorite but it was easy and quick to make."

Loading Image