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Picnic Bars

You'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    3 dozen

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 cup cold butter, cubed
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips, divided
  • 1 cup chopped walnuts

Directions

  • In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping.
  • Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
  • Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
  • Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting.
Nutrition Facts
1 each: 173 calories, 9g fat (4g saturated fat), 22mg cholesterol, 44mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Brooke
    Jul 14, 2020

    The recipe itself is not very well written, BUT, after reading other reviews, I knew I needed to carefully pull this recipe together. 1. I used a whisk to mix together the flour, sugar, and cocoa. I used a butter knife to cut thin squares of the butter into the powdered mix, mixing the pieces into the powdered mix after a few cut pieces. I used my pastry cutter to make the mixture into a crumbly mixture. Using a fork, I mixed in the two eggs until the mixture was pretty much small chunks. 2. I greased a 9x9" pan. I firmly pressed the cocoa mixture, minus 1 1/2 cup, into the pan. Baked it for 7 minutes. 3. Followed the other steps to make the gooey filling. 4. My crumbly top was just fine for me. Using a butter knife, I stirred it up and it was crumbs that I was able to sprinkle over the top of the gooey filling. 5. I only used 1/2 C of walnuts or else it's too much. 6. Sprinkled to rest of the chocolate chips, and baked it for 16 minutes. Perfection. This recipe takes time, patience, and more tools than described in the recipe... Turns out very well in my opinion.

  • annsews
    Aug 4, 2017

    not a carefully written recipe, 1st problem, the size of the pan is much too big! there is no way 1/2 of the mixture would cover the base of a 13 x9" pan. 2nd, once the 2 eggs are added the mixture becomes gooey therefore you can no longer sprinkle the topping, you have to practically spoon it over & spread w/a knife. I used a 9x9" pan & it gave me a 1" layer square which is reasonable for height of any squares. No way this would give you 36 squares. Pan size is definitely too big. & wording of recipe is important. (to sprinkle, one must have a dry texture, like nuts, or oat mixture.) Can't sprinkle anything that is gooey.

  • burnsvillecook
    Jul 10, 2015

    This recipe was a complete disaster. I followed the instructions perfectly. Once you add the eggs to the flour mixture it becomes a gooey mess and is almost impossible to work with. Then when I mixed the chocolate chips, walnuts, and remaining 1 1/2 cups of the mixture, it just all stuck together in a ball. No way to "sprinkle" that. What's wrong? The eggs seem to ruin everything. Help!

  • luigimon
    Jun 14, 2015

    These are ooey-gooey and so sweet, they make your cheeks tingle!!! Yummy!!!!!!!!!

  • acooley1
    Jul 28, 2014

    Really good- we took these to a family reunion and they were gone in no time! I will definitely make again, but probably will increase the amount of cocoa, just because I like things extra chocolatey! :)

  • knollbrookcook
    Jul 3, 2014

    Oohy goohy delicious and totally bad for you!!!!. Easy to tote anywhere. I omitted the walnuts and put white chocolate chips on. Wonderful treat.

  • delowenstein
    Sep 1, 2013

    Thank you for this recipe, Frank Bee! I beat the eggs. I also greased and floured baking pan! If I recall correctly, I believe I'd used a 12x8" baking pan instead ofa 13x9x2" baking pan! At any rate, i was pleased with this recipe and certainly will keep it in mind to prepare again! As I recall, I chilled the bars to firm them up!I kept them chilled for at least 15 to 20 minutes before I cut them! Dawn E. Lowenstein

  • eli05
    May 18, 2012

    Perfect just the way it is! Huge hit in my family.

  • a1engraver
    May 3, 2011

    I was very disappointed in these bars. I made them for our church picnic and they were hardly touched. The moist center had very little flavor. Taste of Home has never let me down until this recipe. Won't make this again.

  • mcnheff
    Sep 11, 2009

    If I can't use walnuts, what would be a good substitute? almonds? peanuts?