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Irresistible St. Patrick’s Green Velvet Fudge Bars

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These rich, creamy fudge bars feature a vibrant green velvet base perfect for St. Patrick’s Day or any festive occasion. The combination of white chocolate fudge topping and a velvety cream cheese-infused batter creates a melt-in-your-mouth treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces (115g) cream cheese, softened
  • ½ teaspoon green food coloring gel
  • 8 ounces (225g) white chocolate chips or chopped white chocolate
  • ⅓ cup (80ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 3 large room-temperature eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Soften 4 ounces cream cheese and gently fold into the wet butter-sugar mixture using a rubber spatula. Add ½ teaspoon green food coloring gel and mix until batter is evenly green.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding gently until just combined. Do not overmix.
  7. Spread batter evenly in prepared pan and smooth the top.
  8. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Edges should look set and slightly pulled away from pan.
  9. While bars bake, combine 8 ounces white chocolate and ⅓ cup heavy cream in a heatproof bowl. Melt gently over double boiler or microwave in 20-second bursts, stirring frequently until smooth. Stir in 1 tablespoon unsalted butter until glossy.
  10. Let baked bars cool in pan for 10 minutes, then pour warm fudge topping evenly over surface and smooth with spatula.
  11. Place pan in refrigerator for at least 2 hours to allow fudge to set fully.
  12. Use parchment overhang to lift bars from pan. Cut into 12-16 squares with a sharp knife, wiping clean between cuts for neat edges.

Notes

Use gel food coloring to avoid thinning the batter. Chill bars fully before cutting to prevent crumbling. Melt white chocolate slowly to avoid burning. Use parchment paper for easy removal. For dairy-free or vegan options, substitute cream cheese and butter with plant-based alternatives and use coconut cream instead of heavy cream.

Nutrition

Keywords: St. Patrick’s Day, fudge bars, green velvet, cream cheese, white chocolate, festive dessert, easy fudge recipe

Find it online: https://pokirecipes.com/irresistible-st-patricks-green-velvet-fudge-bars-easy-homemade-recipe/