This Fudgy Wudgy recipe is iconic in my family. It has been around for 25 years and has been a staple for potlucks, Sunday desserts, "I'm bored" desserts and "I don't want to risk trying a new recipe when I know this one is the best" desserts.
As my sister, Nicole said, "These might possibly be the Bellessa family's most well known dessert. Apparently they are known around the world. I acquired this recipe from Mrs. Kay Dell Nelson's Senior Sampler class at Great Falls High School back in 1991. We each had to submit a recipe for our class cookbook and then when it was our turn, we had to make the recipe and shared it with the class. Scott Hatler brought these bar cookies to class and I was hooked and have been making them ever since. I personally love the name (I didn't make it up) and am a firm believer that they wouldn't be known around the world if they were called chocolate oatmeal bars."
The reasons that I love these cookie bars:
a. I always have the ingredients to make them in my pantry.
b. I love the dough. The dough it so good. Basically it's oatmeal cookie dough but then you also make this melted fudge chocolate mixture and when you eat a little bit of the cookie dough dipped in the chocolate it's so amazing.
c. They taste good straight out of the oven but they also taste amazing 24 hours after you make them. When they first come out of the oven they are ooey gooey and we serve them in a bowl with a spoon and top them with a scoop of vanilla ice cream. After they set up they look like the pictures above. The fudge in the middle has solidified and they are more like a cookie bar. Both ways are delicious. My husband prefers them right out of the oven. I prefer them set.
d. They are hard to mess up. Unlike regular cookies that can go flat these are just stuck in a pan and put in the oven. The biggest deal is making sure you don't overbake them. But I will walk you through it, don't worry.
e. Everybody likes them. Period.
