Ingredients
- 225g (8oz) unsalted butter, cut into chunks
- 200g (7oz) dark chocolate (70% cocoa solids), chopped
- 450g (1lb) caster sugar
- 3 large free-range eggs, lightly beaten
- 100g (4oz) plain flour, sifted
- ½tsp salt
- 1tsp vanilla extract
for the topping
- 225g (8oz) full-fat cream cheese
- 100g (4oz) caster sugar
- 1 free-range egg, beaten
- 1tsp vanilla extract
you will need
- 33 x 23cm (13 x 9in) roasting tin, bottom and sides lined with baking parchment
Method
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the butter and chocolate in a bowl set over hot but not simmering water.
In a separate bowl, whisk the sugar and eggs until well blended. Stir in the flour, salt, chocolate mixture and vanilla extract, and then spread this mixture on to the bottom of the tin.
For the topping, beat the cream cheese, sugar, egg and vanilla extract together and then spoon this on top of the chocolate mixture.
To create a marbled effect on the finished bars, swirl the tip of a cutlery knife through the mixture, making sure you drag the dark brown chocolate and white cream cheese mixtures through each other to leave a swirling pattern.
Bake for 40 to 45 minutes until the top feels firm to the touch. Leave to cool in the tin and then transfer to the fridge to cool completely before using a hot knife to cut it into bars. Keep these stored in the fridge for 3 to 4 days.
Top Tip for making Marbled Fudge Bars
These are really sticky, so you must use baking parchment to prevent sticking, and use a hot knife to cut them into bars
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